IBIE - 2013 Show Directory - (Page 59)

Educational Seminars Ask the Expert Panel – Plant Construction and Expansion 10:15 AM – 11:45 AM | N259 | $10 Gary Brodsky, Sr. Vice President of Operations for East Balt. Inc. Retired. and President of D&G Baking Consultants | Jim Kline, President, The Ensol Group | Kerwin Brown, President and CEO, BEMA Ask questions of experts who have successfully built and renovated bakery manufacturing plants around the world. Audience: All Levels | Track: AIB What is Your Texture? Measuring and Evaluating Bread Texture to Drive Business 11:00 AM – 12:00 PM | N256 | $10 Trends and Drivers in a Trans Free World: Business and Ingredient Trends 9:45 AM – 10:45 AM | N256 | $10 Hank Cardello, Director, Hudson Institute’s Obesity Solutions Initiative | Asim Syed, Head of Applications R&D for Omega-9 Oils, Dow AgroSciences | Steve Robbins, Research Coordinator, Richardson Oilseed Limited Session II will examine the relationship between better-for-you products and business performance. Oil and shortening experts will provide an in-depth discussion of new generation oils and how they can fill a variety of needs when they are blended for different functional uses. The session will look at issues such as prolonged shelf life, sensory attributes, nutrition and labeling comparisons, and effects of various shortening alternatives on overall product quality and conclude with a panel discussion. Audience: All Levels | Track: ITF Sponsored by: Bakery andsnacks.com Bring On The Bling! How to Make and Embellish Fondant/Gum Paste Bows, Jewelry, Drapes, Ruffles and More! 10:00 AM – 12:00 PM | N117 | $100 Marsha & Roland Winbeckler, CakeSuppliesPlus Students will learn how to create beautiful fondant/gum paste bows plus how to create an inexpensive bowdrying rack. They will also create beautiful drapes and ruffles and learn how to add bling with edible fondant/ gum paste brooches and other embellishments. Make your cakes dazzle with the latest elegant looks. Audience: Beginner to Advanced Track: CP Sponsored by: Richard Leboucher, R&D Director Puratos West Coast, Puratos USA | Liesbet Vandepoel, Product Manager Improvers and Bakery Mixes, Puratos USA Bread texture is a less explored domain, but Puratos has developed a specific approach that facilitates the conversation on texture by using different sources of information and developing specific tools. Combining this information together with consumer insights helps to better understand the importance of texture. Richard and Liesbet will share Puratos’ approach and tools on how to evaluate and measure texture of bread and how these insights can help drive your business. Audience: All Levels | Track: ITF Sponsored by: Pulled Sugar Flowers 10:00 AM – 12:00 PM | N119 | $100 Rita Llanso, Cake Decorator, Touche Touchet; Instructor, Sugar Arts Institute Learn how to make pulled isomalt sugar flowers and bows that look like glass. These techniques are not only beautiful, they are instant. No drying time is required. These elegant adornments are perfect for any style of cake creation. Audience: Beginner to Advanced Track: CP Sponsored by: TRACKS: AIB AIB Technical RF BM ITF CP TI AEI Retail & Food Service Business Management & Marketing Ingredient Trends & Formulations Hands-on Cake & Pastry Decorating Tortilla Industry All Educational Institutions OFFICIAL IBIE SHOW DIRECTORY I 59 http://www.bakeryandsnacks.com

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

IBIE - 2013 Show Directory