IBIE - 2016 Official Show Directory - 58

Educational Seminars productivity, loyalty, and results - especially working with millennials. Instead of telling them what to do, or just expecting them to perform, it is important to guide, discuss and encourage - in other words, coach. For millennials who are developing in their skills, knowledge, and self-confidence, coaching is a critical part of their learning process. In this session, participants will: -Understand characteristics of a good coach -Understand how to praise and to critique & the value of each -Understand when to give feedback, train, problem solve, discipline or coach Audience: All Management | Track: M Artisan Bread and Industrial Environment: Can They Go Hand in Hand? 9:45 AM - 10:45 AM | N253 | $10 Frank Devos, VP of R&D, Puratos; David Deblauwe, Regional Product Manager Bakery Flavors, Puratos With consumers longing for breads of the good-old-days, the concept of artisan bread is highly attractive today. What defines artisan bread? Is it the recipe, taste, texture of the crumb or crust, visual appearance, process or the people making the bread? In this session, Puratos will present different elements that contribute to bread with artisan characteristics. In addition, we will share what are the critical recipe, process and equipment parameters to produce attractive artisan-style breads in an industrial environment. Insights based on over 90 years of bakery expertise together with open discussions will drive the content of this session. Audience: Wholesale - Formulation/ Product Development | Track: IP Sponsored by Puratos TRACKS: 58 I R RHO BBG INT M SM IP FSS Retail Retail Hands On Bread Bakers Guild of America International Management Sales & Marketing Ingredient & Process Food Safety & Sanitation AIB - Troubleshooting Sweet Good Products 9:45 AM - 10:45 AM | N254 $10 Alison Bjerke-Harvey, Baking Professional, AIB International How to apply basic technical knowledge of ingredient functionality and processes to implement corrective action to maintain product quality. Audience: Wholesale - Process Track: IP Key Consumer Tends and Application in Retail Bakery 9:45 AM - 10:45 AM | N257 | $10 Erik Enyedy, Director of Marketing - Dry Ingredients, Dawn Foods Consumer trends are a reflection of the constant change all around us. In this session you will learn how you can think about these trends to inspire creativity and create demand for your bakery business. Audience: Retail- All Levels Track: R Online Sales 11:00 AM - 12:00 PM | N257 | $10 Bruce Irving, Smart PIzza Marketing If you want to be in retail sales, you need to have an online option for selling to your customers. Hear how various retailers have added online components and find out what works and what doesn't. Audience: Retail - Sales & Marketing Track: R delivery, invoice and statement generation, and accounts receivable. It will outline ways in which software can streamline and automate these areas, benefiting the bottom line and freeing employees' time for customer attention and satisfaction. The presentation will also offer useful tips for choosing the right software. Audience: Wholesale - Plant Operations Track: M ABA Session - A Bakery Case Study in Alternative Fuels 11:00 AM - 12:00 PM N261 | $10 Robert McGuire, Vice President, Director of Logistics, Alpha Baking Company; Mike Goscinski, Deputy Director, Advocacy, American Bakers Association New technologies for powering bakery delivery vehicles are offering the industry an exciting new opportunity to improve service and reduce costs while improving the environment. Alternative fuels are an option that the bakery industry can implement now with great success. Propane is proving to be a great option for the bakery stepvan, and more companies are implementing them. Industry and U.S. Department of Energy's Clean Cities representatives will discuss how to buy and use these vehicles, and what to expect from them in terms of their on-road and business case performance. Audience: Wholesale - Plant Operations Track: M Reducing Inefficiency and Increasing Profits with Software & Technology Oil Structuring Using Particle 11:00 AM - 12:00 PM | N255 | $10 Stabilized Systems George Keushguerian, President, 11:00 AM - 12:00 PM | N256 | $10 TwinPeaks Online This presentation will address common areas of inefficiency for many wholesalers, manufacturers and distributors in the baking industry such as time wasted on order entry, misplaced or illegible orders, special pricing by company or product, inaccurate production reports, lead time mistakes, standing order mistakes, item costing and recipe management, direct store OFFICIAL IBIE SHOW DIRECTORY Lynne Morehart, Senior Principal Scientist, Cargill Incorporated This session examines how to structure fats in bakery systems where solid fat is needed for functionality. These options result in lowering of saturated fat while still presenting excellent baked products. Audience: Wholesale - Formulation/ Product Development | Track: IP

Table of Contents for the Digital Edition of IBIE - 2016 Official Show Directory