IBIE - The Retailer's Guidebook to IBIE - July 2019 - 43

11:00 AM - 12:00 PM
Enzymes Can Assist the
Challenges in Artisan Bread Baking
Speaker: Dilek Austin, Senior Scientist,
Ph.D., NOVOZYMES
Room: N257 | Price: $15 or All-Access Pass
Enzymes, active proteins, are commonly
used in flour and dough to improve
the quality of finished baked goods.
Maintaining quality while increasing
production is the main challenge for
artisan breads. Enzymes can aid the
processing, dough stability, and end
quality of artisan breads whether
produced in the local bake shop, in
supermarkets, or higher volume bakeries.
This presentation will address how
enzymes can overcome numerous
challenges of artisan breads production.
Level: I
Track: AS

11:00 AM - 12:00 PM
Wholesale and
Foodservice Baking Revealed
Speaker: Scott Calvert, Owner,
The Cake Plate
Room: N259 | Price: $15 or All-Access Pass
Presented by RBA - Find out what it
takes to make it in the wholesale baking
industry including foodservice, catering/
restaurants, and co-packing.
Level: I
Track: RM
11:00 AM - 12:00 PM
Understanding 'Them' Your Business from the Outside In
Speaker: Jennifer Atwood
Room: N261 | Price: $15 or All-Access Pass
Your business relies on people - both
customers and employees. Putting
yourself in their shoes can be difficult to do,
but allows you to see things they see, react
to changes in the market as they happen,
take opportunities for new business or
save costs. Perceptions, reputation, social
listening - they all give you an edge over
the competition and help you get a better

understanding what your business looks
like from the outside looking in. Join
Jennifer Atwood and learn insights from
20 years of seeing bakeries as owner,
employee, advisor and consumer. Leave
with a better understanding of how to gain
outside perspective and a list of easy steps
to get started.
Level: I
Track: RM
7:00 PM - 9:00 PM
Trending Cakes
Speaker: Brittnee Klinger, Cake
Decorator, Freeds Bakery
Room: N242 | Price: $100
Join Brittnee Klinger from Food Network's
"Vegas Cakes" as she talks about the
current trends in tiered cakes. In this
session you will also be making a popular
tiered cake design from start to finish
while learning other applications for the
techniques used. We will be working
with both fondant and icing techniques
that you will be able to carry over into
everyday production. This session is an
intermediate level class designed for

Dough Processing
Equipment

Dough Rounder
This heavy duty rounder is
perfect for Pizza, Tortillas,
Roti, Pita Bread, Chipote and
Ethnic Foods.
Produces 7,200 dough balls
per hour in sizes from 0.5 oz.,
to over 40 oz. Creates airtight
balls with uniform round
shape & size. It's compact size
and low profile allows for simple, one person operation.

Performance you can rely on
SDR-400

Compact Table Top Bread Moulder
This moulder is Ideal for Challah, Hot Dog Buns, Specialty
Breads, Dinner Rolls, Bolillos, Cuban Bread, Sub Rolls,
Breadsticks, Pretzels, Baguettes and more.

Model CDR-170

Visit us at
Booth 1873

MANUFACTURERS OF DOUGH
PROCESSING EQUIPMENT SINCE 1946
somerset@smrset.com * 800-772-4404 * 978-667-3355
For more information on our full line of dough rounders,
38 rollers and other equipment visit www.smrset.com
dough

Breads up to 15"
Interchangeable
pressure plate from
6" (15.3cm) to 14"
(35.6cm)

Model CDR-250
Breads up to 20"
Interchangeable
pressure plate from
6" (15.3cm) to 19"
(48.3cm)

IBIE 2019 I THE RETAILER'S GUIDEBOOK
http://www.smrset.com
IBIE - The Retailer's Guidebook to IBIE - July 2019

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