IBIE - 2016 Official Show Directory - 68

Show Floor Demonstrations about today's trends and innovations in breads and also find out about new products to meet the needs of this growing demand. Featured products include true Ancient Grains mixes and bases, and the Ulmer Spatz® bread ingredients line, bringing a long-history of European craftsmanship and heritage to the U.S. market. This product demonstration will also include baking techniques and production tips for ensuring a strong, profitable bread offering. Decorating with Edible Cake Lace by Arcolor 2:00 PM - 3:00 PM | American Cake Decorating Demo Theater Julie Bashore, Founder/Master Confectioner, Sugar Arts Institute The hottest trend today is adorning cakes with edible lace, making flowers with lace and striping the lace mixture to create striped bows and borders. The lace mix we use is simple and quick to make. It remains pliable, or can be made firm, and spreads well to create a fabric effect that looks like organza as thin as tissue paper. You will make a Christening/Baby Shower Gown and beautiful bows as light as feathers. This amazing product is so quick and easy to make, that it is the perfect adornment for wedding cakes. This product is versatile and amazing! Healthy Baking Demonstrations 2:30 PM - 2:30 PM | The ONE Demonstration Theatre by Revent Stage 1 Kirk O'Donnell, Principal, Bakers Growth LLC Are you frustrated with the perception that bakery foods are unhealthy? Have you had difficulty making quality products with healthier ingredients? During this session, Kirk O'Donnell will demonstrate the production of breads and cookies with higher protein content, higher fiber, and more natural ingredients. Fantasy Flowers & Bling 3:00 PM - 4:00 PM | American Cake Decorating Demo Theater Ruth Rickey, Owner, Sugar Gypsy Ruth will show how to properly use brooch molds to create gorgeous, edible jewelry. She will show how to paint the gumpaste brooches with metallics and lusters. She will demonstrate how to make 7 different fantasy flowers perfect to accent your celebration cakes or wedding cakes. She 68 I will show how to do the flowers on wires or without. Even better, all the flowers will be created using round or rose cutters! Pastry Application with Artisan Gelato: Savory and Sweet 3:30 PM - 4:30 PM | The ONE Demonstration Theatre by Revent Stage 2 Morgan Morano, Chef, Bravo North America; Francesco Battaglia, Chef, Bravo North America This demonstration will show how to combine artisan gelato with pastry products to achieve both sweet and savory results. The demo includes gelato-filled cannoli, eclairs, and macaroons with traditional gelato flavors and more savory, unusual flavors. Flavor Right Session 3 4:00 PM - 5:00 PM | American Cake Decorating Demo Theater Flavor Right Alexandro Avalos, Regional Sales Manager, Flavor Right Alex demonstrates how to use new buttercream style icing, Custom Ice. TUESDAY, OCTOBER 11 How to Clean Up Your Labels 10:30 AM - 11:30 AM | The ONE Demonstration Theatre by Revent Stage 1 and don't work. The chemistry of natural colors will be presented in depth with a focus upon their different and shared properties. Armed with this information, natural colors will be demonstrated and placed on display in royal icings, buttercream icings, sugar glazes and fondants. Natural colors will also be placed on displayed in baked goods. Finally, we will discuss (and display) where natural colors fail in the bakery and common problems to avoid. Airbrushing with Jorg 12:00 PM - 1:00 PM | American Cake Decorating Demo Theater Jorg Amsler The ultimate demo on airbrushing. It covers pretty much everything from A-Z. You will learn the maintenance of the equipment, different techniques, styles and methods, shading, highlighting, intricate fin detail work plus the mixing of colors and working with luster dusts and highlighters through your airbrush. Sponsored by Satin Fine Foods Creating Masterpieces in your Bakery Case- Using Frosting as an Art Medium 12:30 PM - 1:30 PM | The ONE Demonstration Theatre by Revent Stage 1 Ralf Tschenscher, Ingredient Specialist, LaSaffre This demo will teach how to develop "clean label" formulations with deactivated yeast. Kim Bourque, Dawn Foods Decorators are artists and are creating masterpieces each day. Learn techniques and tips from master decorator Kim Bourque as she creates art from frosting and learn about how to best merchandise these works of art. Awards Ceremony 11:00 AM - 12:00 PM | American Cake Decorating Demo Theater Isomalt Scuptures 1:00 PM- 2:00 PM | American Cake Decorating Demo Theatre RBA Staff The winners of the Pillsbury Baker's Plus Creative Decorating Competition are announced. Sidney Galpern Owner, Simi Cakes & Confections How do you create big, beautiful Isomalt Sculptures for centerpieces and cake toppers? Come join Sidney Galpern when she takes you through step-by-step to cast, sculpt, and mold your impressive sugar/isomalt piece. She will create tall structurally sound bases and decorative pieces, hand sculpted roses, molded dragonflies and more along with addressing color, clarity, stability, strength and safety of working with hot isomalt. Join us for this fun and informative demonstration. Natural Colors in Icings and Baked Goods 11:30 AM - 12:30 PM | The ONE Demonstration Theatre by Revent Stage 2 Stephen Lauro, President, ColorMaker, Inc. Use natural colors with confidence! Learn how and why and where natural colors work OFFICIAL IBIE SHOW DIRECTORY

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