IBIE - 2016 Show Daily, Sunday - 30

Showcase PRIMS (Production Recipe Ingredient Management System) is a software-based automation solution that allows food processors to obtain superior product quality and reduce the cost of wasted raw materials. Focus Works has been developing advanced new functionality and tools not available in other scaling, batching and manufacturing software for bakeries. New functions include the ability to handle multilevel sub-recipes, calculation of the raw material requirements based on work orders and open purchase orders and much more. Web www.focus-works.com; Booth No. 9734 ATMOSPHERIC BAKING MIWE will present a premiere at this year's IBIE: atmospheric baking. The new MIWE roll-in e+ is the first oven in the world that can bake with a defined, standard atmospheric pressure in the baking chamber. This provides an even baking result that is unaffected by external factors. The latest rack oven generation also offers an impressive 8% higher energy efficiency as well as simpler operation and cleaning. It is the first rack oven in the world to come with a wireless core temperature sensor. Web www.miwe.de; Booth No. 9134 BUN SYSTEM The Formost Fuji Bun System's unique proven design with complete inline flow will be on display for demonstration at IBIE. Stop by to see the Bun System's high speed grouper and conveyor design that offers minimal stack travel to the bag and gentle product handling. Web www.formostfuji.com; Booth No. 6907 ENGLISH MUFFIN LINE Oshikiri is excited to introduce the new English muffin line consisting of four machines - divider, horizontal rounder, proofer and griddle. Dough is perfectly transferred to the next process at a high speed because each machine is electronically synchronous. This English muffin line guarantees uniform size, shape and quality while generating 6,000 to 24,000 pieces per hour. Web www.oshikiri.com; Booth No. 3307 A L MEDIA P R O VI DER BE IN THE KNOW AT THE SHOW OFFIC I UNIQUE SOFTWARE FOR BAKERIES IB IE 2016 ;IPGSQIXS.'.*;MXLQSVII\LMFMXSVWQSVIEXXIRHIIWQSVIWLS[JIEXYVIWERHQSVIIHYGEXMSREP WIWWMSRWXLERIZIVFIJSVI]SYRIIHXSFIMRXLIORS[&WXLISǽGMEPQIHMETVSZMHIVJSVXLI.'.* SWPERH5YFPMWLMRKLEWGVIEXIHWIZIVEPZEPYEFPIMRJSVQEXMSRVIWSYVGIWXSIRWYVI]SYEVIERMRJSVQIH GSRRIGXIHERHIǽGMIRXEXXIRHII'ISRXLIPSSOSYXJSVXLISǽGMEPQIHMETVSHYGXWERHLEZIEKVIEX.'.* O F F I C I A L S H O W D I R E C TO RY * Pre-Show Guide * 4ǽGMEPLS[)MVIGXSV] * .RRSZEXMSRLS[GEWI Monday IBIE Interactions TODAY 8:00 a.m. - 5:00 p.m. Registration All Together * 2SFMPI&TT Now AIB Technical Track 8:30 a.m. - 9:30 Adapting Recipesa.m. into Formulas 8:30 a.m. - noon AIB in Spanish (3 parts) 9:45 a.m. - 10:45 a.m. Changing Flour Quality 11:00 a.m. - noon Food Protection (Panel) Retail & Food Service 8:30 a.m. - 9:30 a.m. Track Online Bakery Sales www.bakingexp 30 * IBIE * * [[[.'.*GSQ Sunday, October 9, 2016 Where the Industry Unites ® Sosland Publishing - Ofﬁcial Media Provider OCTOBER 7, 2013 Welcome to 'the most exciting show in the bakin g industry' 8:30 a.m. - 11:30 Starting a Bakery a.m. Business 9:45 a.m. - 10:45 a.m. Organize Your Bakery for Profit 11:00 a.m. - noon What Do Customers Really Want? Business Management 8:30 a.m. - 9:30 a.m. & Marketing Driving Restaurant Sales 9:45 a.m. - 10:45 a.m. Legislative and Regulatory Issues 11 a.m. - noon Sweeteners IBIE 2013 Committee marking the opening Chairman Mike Beaty (holding scissors, left) and of the trade show incoming Chairman Sunday morning. Mike Following the ribbon Cornelis cut the ribbon, mony Sunday morning, cutting-cere- success, so our biggest challenge a wave of attendees flooded tional, the through the main was following up on that," Mr. Beaty (RBA), the Retail Bakers of America entrance shaking said. "What do you Tortilla Industry hands do differently to AssociaCommittee members. with IBIE at least stay on tion, the American that same level?" Bakers Associagoers had just listened These showBecause the committee, tion (ABA) and BEMA. to a rousing its supwelcome from He thanked the IBIE Committee port groups and show management show sponsors - Chairman Mike ABA, BEMA and Beaty, who greeted have gone through several show RBA - who he the hundreds of cycles, the planning people process is much noted were "instrumental in bringing enter what he referred waiting to simpler and in new show features, to as "the thinking, allows outside-the-box competitions, most exciting trade demonstrations 9:45 a.m. - 10:45 he noted. show in the and a cutting-edge baking industry. Resistant Starch a.m. Innovation is at education program." "This is the largest, year's IBIE, and eventhe heart of this Mr. Cornelis made most comprebefore the show 11:00 a.m. - noon hensive and most come to international a special welimportant baking opened, attendees took a sneak Innovation with Ancient visitors. peek committee industry show in Grains made a concerted "Our the country this at developments awaiting them year," he said. on effort the show floor by Hands-On Cake viewing the 48 In- to welcome international buyers 8:00 a.m. - noon& Pastry Decorating IBIE's exhibit floor novation Showcase and make their visit is about 20% posters Buttercream Start larger than the Central Grand Concourse. lining the and effective as to IBIE as efficient to Finish possible," "More suppliers previous show. "In conjunction Mr. Beaty described he added. means more innoCake Sculpture with with our partner, IBIE as a vations, more new Internal Structure technologies and Sosland Publishing," incoming IBIE ing show, noting that he expects buymore solutions that many Chairman Mike Cornelis said, "IBIE companies will be issuing purchasing help not just other are designed to premiers the Innovation Chocolate, Truffles orders based on and Pralines wholesale bakers the technology they Showcase - see like me but also at this show. retail bakers, torti- our center for high-tech innovation." 10:00 a.m. - noon lla producers, foodservice Professional development As he prepares to Fondant Decorations plan IBIE 2016, professionals, in-store also Mr. Cornelis bakeries and others takes center stage at IBIE. Th said that he has e exin the grain-based been panded education 7:00 p.m. - 9:00 program includes awed by the response to the educaBlown Sugar p.m. who want to stay foods industry more than 75 sessions. The program tional program and thinks it will sumer demands abreast of con- covers "just about likely be even bigger in and Modeling with Chocolate three years. The best practices," Mr. the industry's industry for all every aspect of the incoming chairman also said professional skills Beaty declared. and excited to After the opening experience levels, Intro to Isomalt: Sugar have the Cake Boss, he was " Mr. ceremony, Mr. Beaty noted that Buddy He attributed successBeaty said. Valastro, at the show. Bobbles and BottlesBling, planning this event of the educa"I think he had been both a thrill and a chal- tional program to co-chairs Dennis the show and will come back loves Amoretti Demo Theatre lenge. "The 2010 in three Gunnell and Lynn show was such Schurman, along years and wow the crowds again," Demonstrations a with program Mr. 11 a.m. - 4 p.m. partners AIB Interna- Cornelis concluded. - Shane Whitaker Ingredient Trends & Formulations 8:30 a.m. - 9:30 a.m. The State of Bread * .'.*8SHE]LS[)EMPMIW o.org VISIT SOSLAND AT BOOTH #4612 http://www.focus-works.com http://www.miwe.de http://www.formostfuji.com http://www.oshikiri.com http://www.bakingexpo.org http://www.ibie2016.com

Table of Contents for the Digital Edition of IBIE - 2016 Show Daily, Sunday