IBIE - 2013 Show Directory - (Page 44)

Educational Seminars AIB Baking Technology Part 2: Controlling the Bread Process 9:45 AM – 10:45 AM | N258 | $200* Bryan Gordon, Baking Instructor, AIB | Richard Dempster, Director, Product and Technological Development, AIB | Tom Lehmann, Director, Bakery Assistance, AIB This session is presented in three parts. You will learn the control points for the bread process, the application of the latest technology in measuring these control points and ideas for troubleshooting. Audience: Advanced, Commercial Baking | Track: AIB *price reflects 3 session package for series Introduction to Fondant Decorations for Your Bakery 10:00 AM – 12:00 PM | N119 | $100 Ro Zinniger, Professional Cake Artist Learn to work with fondant, the product that allows bakeries and cake decorators to make the most beautiful decorations for their customers. This class will introduce students to fondant, coloring fondant, covering a cake and covering the base. Students will leave the class ready to add fondant cakes to their bakery’s product lines. Audience: Beginner | Track: CP Sponsored by: Trench Marketing: How to Grow Your Retail Business from Behind Your Own Counter 11:00 AM – 12:00 PM | N255 | $10 Rudolf Waldner, Author This intense retail workshop will keep your attention as it hammers you with hundreds of low cost, extremely relevant, and proven growth methods for your retail shop. It will guide you through a simple business growth program and share documented successes, including record-breaking return on investment, with graphs that layout the program. The workshop rounds out nicely with a photo essay 44 I highlighting examples of very unique business marketing ideas gathered from all ends of the globe. Audience: Retail All Levels/Pizza Industry | Track: RF Flat Breads 11:00 AM – 12:00 PM | N259 | $10 Bryan Gordon, Baking Instructor, AIB Flat breads are a growing segment of the baking industry. Learn how to formulate and make high quality flat breads for your customers. Audience: All Levels | Track: AIB Effective Tools for Developing Your Cookie and Cracker Manufacturing Workforce: The B&CMA Intermediate Training Course Overview 11:00 AM – 12:00 PM | N252 | $10 Dennis Loalbo, Technical Advisor, B&CMA | Stacey Sharpless, President, B&CMA Throughout 2013, the Biscuit & Cracker Manufacturers’ Association will be releasing the B&CMA Intermediate Training Course (IT Course), a cost and time effective e-training series of 12 independent lessons. The lessons cover expanded operations-oriented instruction based on a specific product type and/or the equipment used to produce it. It is for individuals who are past beginner’s level knowledge, but may not yet be ready to learn about the science and theory of the manufacturing process. This presentation will provide an overview of the IT Course lessons. Audience: Biscuit & Cracker Manufacturers | Track: BM Formulating Gluten-Free Baked Goods 11:00 AM – 12:00 PM | N256 | $10 development of new options for formulating products, including the use of resistant starches and naturally gluten-free whole grains. This session will be presented by a panel of experts who will explore the functionality and nutritional profiles of ingredients that will allow bakers to formulate new high quality gluten-free cakes, breads and cookies. Audience: All Levels | Track: ITF AIB Baking Technology Part 3: How to Match Production Capacity to Your Sales 11:00 AM – 12:00 PM | N258 | $200* Kirk O’Donnell, Vice President of Education, AIB Are your sales growing, but your production costs growing faster? In this class, Kirk will discuss how to strategically plan investments in production capacity so that production costs are minimized. He will also discuss ways to minimize production costs with no changes in production capacity. Audience: Advanced, Commercial Baking Track: AIB *price reflects 3 session package for series Fancy Cupcakes 7:00 PM – 9:00 PM | N115 | $100 Ruth Rickey, CSMA Go beyond the basic buttercreamtopped cupcake with the designs you will learn in this class! Ruth will show you how to use rolled fondant, texture mats, ruffles, pearls, dragees, luster dusts and piping to create gorgeous, elegant cupcakes perfect for your upscale client. She will show you how to do it in a manner that will still let you make a profit! Every student will take home 4-6 exquisite cupcakes and instructions for at least a dozen more. Audience: Beginner to Advanced Track: CP Jennifer Williams, Senior Application Scientist, Penford Food Ingredients | Sponsored by: Vanessa Klimczak, Product Applications Technologist, Bay State Milling | Kurt Becker, Research Scientist, ConAgra Foods TRACKS: AIB The growth of the gluten-free market, RF BM matched with the expectations of ITF gluten-free consumers with CP taste-appeal, high nutritional value and TI better shelf life has led to the AEI OFFICIAL IBIE SHOW DIRECTORY AIB Technical Retail & Food Service Business Management & Marketing Ingredient Trends & Formulations Hands-on Cake & Pastry Decorating Tortilla Industry All Educational Institutions

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

IBIE - 2013 Show Directory