IBIE - 2016 Official Show Directory - 66

Show Floor Demonstrations Fondant Trolls 2:00 PM - 3:00 PM | American Cake Decorating Demo Theater Decorating with Metallics 4:00 PM - 5:00 PM | American Cake Decorating Demo Theater Fernanda Abarea Fernanda will amaze you with her beautiful and creative uses of fondant to make adorable little trolls. Lia Weber Silver and gold and everything shiny is all the rage with brides today. See how easy it is to add glitter and metallics to your wedding and special occasion cakes. Sponsored by Satin Fine Foods Fundamentals of Cookie Baking 2:30 PM - 3:30 PM | The ONE Demonstration Theatre by Revent - Stage 1 Rich McFeaters, Technical Advisor, The Biscuit & Cracker Manufacturers' Association Mr. Rich McFeaters, B&CMA Technical Advisor, will lead this demonstration using a basic chocolate cookie recipe. The effects of heat, leavening, and sugar on the finished cookie product will be discussed. In today's high demand market, consumers want a less mass produced/manufactured look and more of a homemade appearance. Using fundamental formulation changes, various textural attributes can be made without drastically altering the biscuit (cookie) manufacturing process. Sprinkle the Flowers! 3:00 PM - 4:00 PM | American Cake Decorating Demo Theater Pat Jacoby, Owner, Patty-Cakes Gravity defying cake! See how to make the internal structure and completely ice the cakes (flower pot and sprinkling can) in buttercream with this Flowerpot cake that has a suspended sprinkling can! Using this same technique, you can make any number of different designs! When assembled, this cake structure is so strong, it can travel completely assembled! Bite into the All-Soy Solutions for Zero-Trans Cakes, Cookies and Icings 3:30 PM - 4:30 PM | The ONE Demonstration Theatre by Revent Stage 2 Mitch Riavez, Stratas Foods & Richard Galloway, Qualisoy Discover the benefits of replacing PHOs with U.S.-grown soy-based fats and oils! Certified Master Baker Mitch Riavez and oils expert Richard Galloway will present the latest PHO alternative functionality testing results, and demonstrate the best uses for icing made with interesterified high oleic soybean oil shortening. Enjoy sweet treats featuring U.S.-grown high oleic and interesterified soybean oils. 66 I MONDAY, OCTOBER 10 Growing Sales with Hispanic Bakery Solutions 10:30 AM- 11:30 AM The ONE Demonstration Theatre by Revent - Stage 1 Tom Altavilla, CSM Bakery Solutions With over 55 million (and growing), the U.S. Hispanic population presents a great opportunity to all bakery operations to expand your product offering and your customer base - while increasing your sales and establishing longer-term sustainable growth. Come to this demonstration and learn more about how to build and manage a Hispanic bakery offering, while also learning about key ingredients, products and supplies under the popular Westco® and Trigal Dorado® lines. At this session, you will see demonstrations of products and baking techniques, in addition to also receiving market insights and details on seasonal selling opportunities focused on the U.S. Hispanic consumer. Fondant - It's Not Just for Cake 11:00 AM - 12:00 PM | American Cake Decorating Demo Theater Anne Heap, Pink Cake Box In this presentation, Anne Heap will discuss and demonstrate the many uses fondant has for both the custom and retail baker. Using fondant will not only Wow your customers, but also, will increase your efficiency and profitability. This creative medium has endless applications - join us to see. Specialty Ingredients: Smart Solutions for Increased Profits and Labor Savings 11:30 AM - 12:25 PM | The ONE Demonstration Theatre by Revent Stage 2 Mark Seaman, Technical Services and Applications Advisor, Barry Callebaut Chef Mark Seaman will present new ideas to transform everyday desserts into OFFICIAL IBIE SHOW DIRECTORY special, artisan-style treats in both taste and appearance. Demo attendees will learn simple techniques to incorporate color, flavor and texture across different dessert applications, resulting in elegant, profit-boosting creations. Chef Mark will introduce a selection of specialty items from Barry Callebaut's premium brands including Mona Lisa, American Almond, Callebaut, and Cacao Barry that streamline these enhancements in any manufacturing environment. Meet the Judges of the Pillsbury Bakers Plus CDC 12:00 PM - 1:00 PM | American Cake Decorating Demo Theater CDC Judges Chef Mike Terry, Bronwen Weber and Tom Altavilla will share their insight into what they look for when judging competition level cakes. Baking with Peter Yuen 2 12:30 PM - 1:30 PM | The ONE Demonstration Theatre by Revent Stage 1 Peter Yuen Chef Peter Yuen will share his secrets for creating breakfast pastries and his special technique that will enable you to become efficient and effective in your preparation of laminated dough. In this one hour baking demonstration, Chef Yuen will take you through an assortment of American & Asian baked goods and classic French pastries that will add variety to your current Viennoiserie repertoire. Individual Wedding Cakes 1:00 PM - 2:00 PM | American Cake Decorating Demo Theater Bronwen Weber, Executive Chef, Frosted Art Bakery Bronwen will demonstrate how to do individual wedding cakes easily and quickly. Expanding Your Breads Offering with Ancient Grains and Other Quality Ingredients, 1:30 PM - 2:30 PM | The ONE Demonstration Theatre by Revent - Stage 2 Werner Simon & Tom Altivilla, CSM Bakery Solutions The bread market is expanding and so is the U.S. consumer's preference for classic artisan breads and new specialty breads. Come to this demonstration to learn more

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