IBIE - 2013 Show Directory - (Page 43)

Educational Seminars Latest in Food Labeling 8:30 AM – 9:30 AM | N259 | $10 Donnell Scott, Technical Manager of Food Labeling, AIB International FDA continually issues new guidance for the labeling of foods. Attendees will leave with an understanding of changes in regulations that have occurred during the past year. Audience: All Levels | Track: AIB Pizza and Bakeries: The Hidden Link to Profit 8:30 AM – 9:30 AM | N252 | $10 John Arena, Owner and Founder, Metro Pizza The skills of the pizza maker and those of the bread baker have developed side by side. Veteran pizza maker, John Arena, will share 45 years of experience as he explores the history of these complimentary disciplines and demonstrates how pizza can add sales and profit to any bread baking operation. The session will focus on development of signature products and refinement of the techniques that will enable your bakery to distinguish itself from the competition. Audience: All Levels | Track: RF Managing Flour Price in Today’s Volatile Commodity Market 8:30 AM – 9:30 AM | N256 | $10 Ron Schreck, Director of Risk Management, ConAgra Mills Rob Schreck will explore increased price volatility in the flour market over the last several years. He will discuss risk management and ways flour customers (and general buyers of commodities) can hedge their price risk exposure individually or with suppliers allowing them to create more “knowns” for their business and more successfully achieve their financial goals. The tradeoffs between risk and reward will be covered on several levels as well as the importance of goal setting and goal attainment in terms of commodity pricing. Audience: All Levels | Track: ITF AIB Baking Technology Part 1: Control of Freezing and Thawing 8:30 AM – 9:30 AM | N258 | $200* Targeted Competency-Based Training 9:45 AM – 10:45 AM | N259 | $10 Tim Sieloff, Baking Training Services Coordinator, AIB Learn how to adapt formulas to improve performance during the freezing cycle and assure product quality and freshness. This session explains all the relevant steps the baker needs to understand how to achieve optimum freezing–leading to consistently high-quality products. Audience: Advanced, Commercial Baking | Track: AIB Aaron Clanton, Baking Curriculum Manager, AIB With baking skills becoming more difficult to find, it is increasingly important to train to the right skills and competencies. AIB will share insights on how we define and train for the critical skills of baking. Audience: All Levels | Track: AIB TIA Technical Conference – Day 2 9:00 AM – 11:50 AM | N250 | $295* Jonna Parker, Account Services Director, Nielsen-Perishables Group Today’s fresh bakery is more innovative, and complex, than ever. Join bakery expert Jonna Parker as she shares the latest research from the NielsenPerishables Group on the trends, consumers and strategies driving bakery success. Discover new ways to meet consumer needs and identify opportunities to grow your bakery’s sales. Audience: Supermarkets, Retail- All Levels | Track: BM *price reflects 3 session package for series Day two of the 2-Day Technical Program will feature sessions on wheat flour best practices for improving yields, personnel training techniques for reducing waste, equipment and maintenance modifications for improving quality and decreasing waste. Audience: All Levels | Track: TI See pages 60-61 for more information. *price includes 2 day seminar & IBIE registration A Complaint is a Gift…Really! 9:45 AM – 10:45 AM | N255 | $10 Renée Rouwhorst, Owner, Ryke’s Bakery By viewing a complaint as a “gift” you take control of a potentially negative situation and change it into something positive. You can use the complaint as an opportunity to correct a mistake, satisfy a customer, positively promote your bakery or just make someone feel good about your product or service. Participants will learn how to accept a “gift” even when it comes in different packages, secrets to staying calm, courteous, and confident even when faced with “problems” all day and how to prevent complaints from happening in the first place. Audience: Retail- All Levels | Track: RF The Evolution – and Opportunities – in Fresh Bakery 9:45 AM – 10:45 AM | N252 | $10 Formulating with Whole Grains 9:45 AM – 10:45 AM | N256 | $10 Susan Kay, Manager, Product Applications, Bay State Milling | Brook Carson, Director of R&D, ADM Milling Formulating with whole grains provides multiple challenges. The first part of this session will address the use of hard wheat, spelt, rye, triticale and barley in breads, tortillas, flat breads and pizza crusts while the second half of the session will look at the formulation adjustments required when using soft wheat and sorghum flours in cookies, cakes and crackers. Learn how to use the best whole grains for your product application. Audience: All Levels | Track: ITF Sponsored by: Bakery andsnacks.com OFFICIAL IBIE SHOW DIRECTORY I 43 http://www.bakeryandsnacks.com

Table of Contents for the Digital Edition of IBIE - 2013 Show Directory

IBIE - 2013 Show Directory