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IBIE 2013 Agenda

The Baking Expo’s comprehensive professional conference has expanded again. Now even larger in scope, it gives you unmatched opportunities to learn from the experts, discover problem-solving strategies, acquire essential new information, and build the knowledge that will build your business. Browse the schedule by time or use the search feature below to narrow your focus. Click on the title to view the description, room numbers and fees. You can register for seminars during the registration process. Click here to get started.


Saturday, October 5

Time Session

8:00AM to 4:50PM TIA Technical Conference – Day 1

Things change fast in today’s business climate – government regulations, competition, formulation, tools & equipment–even your staff. To stay on top and get ahead, the Tortilla Industry Association (TIA) provides you with the latest information on the key topics you need to thrive and prosper in today’s competitive marketplace.

In addition to the Annual Convention, whose educational sessions are more focused on business topics, the TIA Technical Conference focuses more on the operational aspects of running your operation profitably and efficiently as well as on the safety and regulatory issues. You also meet others in your industry and learn from each other’s experiences through networking.

For full session description and speakers, visit http://ibie2013.org/tia/.

Audience: All levels
Track: Tortilla Industry
Room Number: N250
Fee: $295

8:30AM to 12:00PM GFSI (Iniciativa Mundial de Seguridad Alimentaria)

Speaker(s):

Tim Newbold, Manager, Food Safety and GFSI Education, AIB

GFSI (Iniciativa Mundial de Seguridad Alimentaria)
*Reconocer los roles claves en el programa de certificación de iniciativa de seguridad de alimentos Global y cómo interactúan.
*Resumen de los esquemas de auditoria GFSI:

  1. (BRC) Consorcio de Comercio Británico
  2. (SQF) Instituto de Alimentos Seguro de Calidad
  3. (FSSC22000) Certificación del Sistema de la Seguridad Alimentaria

[English translation]

Global Food Safety Initiative
* Recognize the key roles within the Global Food Safety Initiative Certification Program and how they interact.
* Overview of the following GFSI Audit Schemes:

  1. British Retail Consortium (BRC)
  2. Safe Quality Food Institute (SQF)
  3. Food Safety System Certification (FSSC22000)
Audience: Commercial Baking, Spanish
Track: AIB Technical
Room Number: N258
Fee: $200

8:30AM to 5:10PM Business of Baking for Beginners

Speaker(s):

RPIA Group,

The Business of Baking for Beginners, better known as “BOB,” will be held on October 5 in conjunction with the 2013 International Baking Industry Exposition. The all-day program is designed for people with 5 years or less in the bakery business or those looking to join the baking industry. Brought to you by RPIA, the BOB is a full day of exposure with experts in the field. Not only will they share secrets and tricks of the trade; but you’ll also have the opportunity to ask Certified Master Bakers your questions. Five guys and over 200 years of experience is just waiting for you.

For more information and session descriptions, visit http://ibie2013.org/bob/.

Audience: Beginner
Track: Retail & Food Service
Room Number: N263/263C
Fee: $400

8:30AM to 5:00PM Bakery Educators Group

Speaker(s):

RPIA Group,

Bakery Educators will be holding their first organizational meeting at IBIE. The session is being designed to respond to the needs expressed in a survey of over 800 baking educators. AIB will be providing Educational Credits to all attendees.

The goal of the day long session will be to set up a system for sharing tools needed for modern baking classrooms. The final schedule of the day’s activities will be posted in late spring.

Audience: All levels
Track: All Educational Institutions
Room Number: N263/263C
Fee: $75

1:00PM to 5:00PM GFSI (Global Food Safety Initiative)

Speaker(s):

Tim Newbold, Manager, Food Safety and GFSI Education, AIB

Global Food Safety Initiative

* Recognize the key roles within the Global Food Safety Initiative Certification Program and how they interact.
* Overview of the following GFSI Audit Schemes:

  1. British Retail Consortium (BRC)
  2. Safe Quality Food Institute (SQF)
  3. Food Safety System Certification (FSSC22000)
Audience: Commercial Baking
Track: AIB Technical
Room Number: N258
Fee: $200

Sunday, October 6

Time Session

8:00AM to 12:00PM Figure Modeling for Profit

Speaker(s):

Ruth Rickey, CSMA

Students will learn how to work with rolled fondant icing to model figures. Students will learn how to make a wide variety of animals, monsters and people figurines in a remarkably short time. Students will be shown how to make holiday figurines, as well, as time permits. You don’t need any modeling experience to take this class.  Ruth will show you how changing several simple shapes can create a lot of figurines. Ruth will discuss pricing and will send you home with 8-10 figures made during the class and instructions for making at least 15 other figures!

Sponsored by:

Audience: Beginner to Advanced
Track: Hands-on Cake & Pastry Decorating
Room Number: N115
Fee: $200

8:00AM to 12:00PM There’s Money in the Air! Airbrush Class & Demo

Speaker(s):

Marsha & Roland Winbeckler, CakeSuppliesPlus

Learn how to get the most from an airbrush and add profit to your bottom line. Students will learn how to operate and care for an airbrush, what exercises to practice to gain better control, how to cut and use custom stencils, and how to create special effects on their cakes. Class will be a combination of hands-on and demonstration. Students will leave class feeling more comfortable with an airbrush and ready to use many of the designs and techniques taught in class.

Sponsored by:

Audience: Beginner to Advanced
Track: Hands-on Cake & Pastry Decorating
Room Number: N117
Fee: $200

8:30AM to 9:30AM Retail Bakery Design

Panel Discussion:

Kelly Delaney, Owner, Cakes for Occasions
Penny Karas, Hello Cupcake
Jim Kline, President, The Ensol Group

You want to build or remodel a retail bakery–so where do you start? How do you correctly size your building and equipment? What is the most efficient way to lay out your production space? Do you use a local architect or a specialized firm? These questions and more will be discussed by our panel of bakery owners and design experts who have gone through the process.

Audience: Retail - all levels
Track: Retail & Food Service
Room Number: N255
Fee: $10

8:30AM to 9:30AM Latest in Food Labeling

Speaker(s):

Donnell Scott, Technical Manager of Food Labeling, AIB International

FDA continually issues new guidance for the labeling of foods. Attendees will leave with an understanding of changes in regulations that have occurred during the past year.

Audience: All levels
Track: AIB Technical
Room Number: N259
Fee: $10

8:30AM to 9:30AM Managing Flour Price in Today’s Volatile Commodity Market

Speaker(s):

Rob Schreck, Director of Risk Management, ConAgra Mills

In this presentation, Rob Schreck, ConAgra Mills’ Director of Risk Management, will explore increased price volatility in the flour market over the last several years and ways for flour buyers to manage their price risk. Current market conditions and how they relate to flour prices will be examined. Rob will also discuss risk management and ways flour customers (and general buyers of commodities) can hedge their price risk exposure individually or with suppliers allowing them to create more “knowns” for their business and more successfully achieve their financial goals. The tradeoffs between risk and reward will be covered on several levels as well as the importance of goal setting and goal attainment in terms of commodity pricing. In short, Rob will demonstrate how to “Have a plan, and stick to it!”

Audience: All levels
Track: Ingredient Trends & Formulations
Room Number: N256
Fee: $10

8:30AM to 9:30AM AIB Baking Technology Part 1: Control of Freezing and Thawing

Speaker(s):

Tim Sieloff, Baking Training Services Coordinator, AIB

Learn how to adapt formulas to improve performance during the freezing cycle and assure product quality and freshness. This session explains all the relevant steps the baker needs to understand how to achieve optimum freezing–leading to consistently high-quality products.

* This session is part of a package of 3, the fee below is for all 3 sessions in the series.

Audience: Advanced, Commercial Baking
Track: AIB Technical
Room Number: N258
Fee: $200

8:30AM to 9:30AM Pizza and Bakeries: The Hidden Link to Profit

Speaker(s):

John Arena, Owner and Founder, Metro Pizza

The skills of the pizza maker and those of the bread baker have developed side by side. Veteran pizza maker, John Arena, will share 45 years of experience as he explores the history of these complimentary disciplines and demonstrates how pizza can add sales and profit to any bread baking operation. The session will focus on development of signature products and refinement of the techniques that will enable your bakery to distinguish itself from the competition.

Audience: All levels
Track: Retail & Food Service
Room Number: N252
Fee: $10

9:00AM to 11:50AM TIA Technical Conference – Day 2

Things change fast in today’s business climate – government regulations, competition, formulation, tools & equipment–even your staff. To stay on top and get ahead, the Tortilla Industry Association (TIA) provides you with the latest information on the key topics you need to thrive and prosper in today’s competitive marketplace.

In addition to the Annual Convention, whose educational sessions are more focused on business topics, the TIA Technical Conference focuses more on the operational aspects of running your operation profitably and efficiently as well as on the safety and regulatory issues. You also meet others in your industry and learn from each other’s experiences through networking.

For full session description and speakers, visit http://ibie2013.org/tia/.

Audience: All levels
Track: Tortilla Industry
Room Number: N250
Fee: $295

9:45AM to 10:45AM A Complaint is a Gift…Really!

Speaker(s):

Renée Rouwhorst, Owner, Ryke's Bakery

By viewing a complaint as a “gift” you take control of a potentially negative situation and change it into something positive. You can use the complaint as an opportunity to correct a mistake, satisfy a customer, positively promote your bakery or to just make someone feel good about your product or service.

Participants will learn how to accept a “gift” even when it comes in different packages, secrets to staying calm, courteous, and confident even when faced with “problems” all day and how to prevent complaints from happening in the first place. If you’ve received feedback from people within and outside the bakery–you will appreciate the tools this session will provide.

Audience: Retail - all levels
Track: Retail & Food Service
Room Number: N255
Fee: $10

9:45AM to 10:45AM Targeted Competency-Based Training

Speaker(s):

Aaron Clanton, Baking Curriculum Manager, AIB

With baking skills becoming more difficult to find, it is increasingly important to train to the right skills and competencies. AIB will share insights on how we define and train for the critical skills of baking.

Audience: All levels
Track: AIB Technical
Room Number: N259
Fee: $10

9:45AM to 10:45AM The Evolution – and Opportunities – in Fresh Bakery

Speaker(s):

Jonna Parker, Account Services Director, Nielsen-Perishables Group

Today’s fresh bakery is more innovative, and complex, than ever. Join bakery expert Jonna Parker as she shares the latest research from the Nielsen Perishables Group on the trends, consumers and strategies driving bakery success. Discover new ways to meet consumer needs and identify opportunities to grow your bakery’s sales.

Audience: Supermarkets, Retail - all levels
Track: Business Management & Marketing
Room Number: N252
Fee: $10

9:45AM to 10:45AM Formulating with Whole Grains

Speaker(s):

Susan Kay, Manager, Product Applications, Bay State Milling
Brook Carson, Director of R&D, ADM Milling

Formulating with whole grains provides multiple challenges. The first part of this session will address the use of hard wheat, spelt, rye, triticale and barley in breads, tortillas, flat breads and pizza crusts while the second half of the session will look at the formulation adjustments required when using soft wheat and sorghum flours in cookies, cakes and crackers. Learn how to use the best whole grains for your product application.

Sponsored by:
BAS_159x60

Audience: All levels
Track: Ingredient Trends & Formulations
Room Number: N256
Fee: $10

9:45AM to 10:45AM AIB Baking Technology Part 2: Controlling the Bread Process

Panel Discussion:

Bryan Gordon, Baking Instructor, AIB
Richard Dempster, Director, Product and Technological Development, AIB
Tom Lehmann, Director, Bakery Assistance, AIB

This session is presented in three parts. You will learn the control points for the bread process, the application of the latest technology in measuring these control points, and ideas for troubleshooting.

* This session is part of a package of 3, the fee below is for all 3 sessions in the series.

Audience: Advanced, Commercial Baking
Track: AIB Technical
Room Number: N258
Fee: $200

10:00AM to 12:00PM Introduction to Fondant Decorations for Your Bakery

Speaker(s):

Ro Zinniger, Professional Cake Artist

Learn to work with fondant, the product that allows bakeries and cake decorators to make the most beautiful decorations for their customers. This class will introduce students to fondant, coloring fondant, covering a cake and covering the base. Students will leave the class ready to add fondant cakes to their bakery’s product lines.

Sponsored by:

Audience: Beginner
Track: Hands-on Cake & Pastry Decorating
Room Number: N119
Fee: $100

11:00AM to 12:00PM Trench Marketing: How to Grow Your Retail Business from Behind Your Own Counter

Speaker(s):

Rudolf Waldner, Author

This intense retail workshop will keep your attention as it hammers you with hundreds of low cost, extremely relevant, and proven growth methods for your retail shop. It will guide you through a simple business growth program and share documented successes, including record-breaking return on investment, with graphs that layout the program. The workshop rounds out nicely with a photo essay highlighting examples of very unique business marketing ideas gathered from all ends of the globe.

Audience: Retail all levels/ Pizza Industry
Track: Retail & Food Service
Room Number: N255
Fee: $10

11:00AM to 12:00PM Flat Breads

Speaker(s):

Bryan Gordon, Baking Instructor, AIB

Flat breads are a growing segment of the baking industry. Learn how to formulate and make high quality flat breads for your customers.

Audience: All levels
Track: AIB Technical
Room Number: N259
Fee: $10

11:00AM to 12:00PM Effective Tools for Developing Your Cookie and Cracker Manufacturing Workforce: The B&CMA Intermediate Training Course Overview

Speaker(s):

Dennis Loalbo, Technical Advisor, B&CMA
Stacey Sharpless, President, B&CMA

Throughout 2013, the Biscuit & Cracker Manufacturers’ Association will be releasing the B&CMA Intermediate Training Course (IT Course), a cost and time effective e-training series of 12 independent lessons. The lessons cover expanded operations-oriented instruction based on a specific product type and/or the equipment used to produce it. It is for individuals who are past beginner’s level knowledge, but may not yet be ready to learn about the science and theory of the manufacturing process. This presentation will provide an overview of the IT Course lessons.

Audience: Biscuit and Cracker Manufacturers
Track: Business Management & Marketing
Room Number: N252
Fee: $10

11:00AM to 12:00PM Formulating Gluten-Free Baked Goods

Panel Discussion:

Jennifer Williams, Senior Application Scientist, Penford Food Ingredients
Vanessa Klimczak, Product Applications Technologist, Bay State Milling
Kurt Becker, Research Scientist, ConAgra Foods

The growth of the gluten-free market, matched with the expectations of gluten-free consumers with taste-appeal, high nutritional value and better shelf life has lead to the development of new options for formulating products, including the use of resistant starches and naturally gluten-free whole grains. This session will be presented by a panel of experts who will explore the functionality and nutritional profiles of ingredients that will allow bakers to formulate new high quality gluten-free cakes, breads and cookies.

Audience: All levels
Track: Ingredient Trends & Formulations
Room Number: N256
Fee: $10

11:00AM to 12:00PM AIB Baking Technology Part 3: How to Match Production Capacity to Your Sales

Speaker(s):

Kirk O’Donnell, Vice President of Education, AIB

Are your sales growing, but your production costs growing faster? In this class, we will discuss how to strategically plan investments in production capacity so that production costs are minimized. We also will discuss ways to minimize production costs with no changes in production capacity.

* This session is part of a package of 3, the fee below is for all 3 sessions in the series.

Audience: Advanced, Commercial Baking
Track: AIB Technical
Room Number: N258
Fee: $200

7:00PM to 9:00PM Fancy Cupcakes

Speaker(s):

Ruth Rickey, CSMA

Go beyond the basic buttercream-topped cupcake with the designs you will learn in this class! Ruth will show you how to use rolled fondant, texture mats, ruffles, pearls, dragees, luster dusts and piping to create gorgeous, elegant cupcakes perfect for your upscale client. Even better, Ruth will show you how to do it in a manner that will still let you make a profit! Every student will take home 4-6 exquisite cupcakes and instructions for at least a dozen more.

Sponsored by:

Audience: Beginner to Advanced
Track: Hands-on Cake & Pastry Decorating
Room Number: N115
Fee: $100

7:00PM to 9:00PM Writing Made Easy

Speaker(s):

Marsha & Roland Winbeckler, CakeSuppliesPlus

Learn to write on cakes like a pro. Learn the basics, then create fancy script, Old English, imitation flow-in style, comical writing, etc. All these styles can be created with buttercream–no fondant cut-out letters or royal icing needed. Don’t let messy writing ruin your beautiful cakes!

Sponsored by:

Audience: Beginner to Advanced
Track: Hands-on Cake & Pastry Decorating
Room Number: N117
Fee: $100

7:00PM to 9:00PM Modeling Techniques with Fondant, Chocolate and More at the Parvu Diner

Speaker(s):

Elizabeth Parvu, Owner, Sugarpaste, LLC

This production focused class will teach you how to model fondant, gum paste and chocolate into a whole host of trendy, realistic looking food items. These easy to do techniques will have you creating hamburgers, french fries and even bacon and eggs that look real and taste sweet. Beth Parvu teaches this fast paced class, full of profitable ideas that can be used on cakes, cupcakes and petit fours. Come join us at the “Parvu Diner” for the blue plate specials. Bring your ideas for on-the-spot creations and challenge the Creative Team.

Sponsored by:

Audience: Beginner to Advanced
Track: Hands-on Cake & Pastry Decorating
Room Number: N119
Fee: $100

Monday, October 7

Time Session

8:00AM to 12:00PM Buttercream Start to Finish

Speaker(s):

Pat Jacoby, Patty Cakes

This class will teach students buttercream techniques, from icing the cake so smooth it will look like fondant, to new borders, airbrushing, stenciling and even making your own rollers for elegant side designs. (This roller design has never been seen outside of Jacoby’s personal classes!) Also includes information on stacking and transporting buttercream cakes safely, Do’s and Don’ts and tricks and tips from Jacoby’s 35 years of experience!

Sponsored by:

Audience: Beginner to Advanced
Track: Hands-on Cake & Pastry Decorating
Room Number: N115
Fee: $200

8:00AM to 12:00PM Cake Sculpture with Internal Structure

Speaker(s):

Marsha & Roland Winbeckler, CakeSuppliesPlus

Learn from the masters of cake sculpture. The Winbeckler’s will share their knowledge of which cakes and icings work best for sculptures, how to shape and sculpt and how to create the details that make their sculptures “come to life.” Each student will sculpt and decorate a sculpture that includes an internal support during class. There will also be a brief discussion on how to create various types of internal support for other sculptures. All techniques and adequate time to create a stand-up sculpture are provided during class; however, individual completion of project is dependent upon student work pace.

Sponsored by:

Audience: Intermediate to Advanced
Track: Hands-on Cake & Pastry Decorating
Room Number: N117
Fee: $200

8:00AM to 12:00PM Chocolate, Truffles and Pralines

Speaker(s):

Adrienne Longhitano, Pastry Chef Instructor, Culinary Education Center; Instructor, Sugar Arts Institute

Learn from one of the finest of chocolatiers. Handmade chocolates, truffles and pralines will command a good price. Chocolate is easy to work with, especially in a mass-production format. Learn to work with chocolate dipping forks to texture and dip chocolates. Work with delicious filling recipes, which are sure to bring your customers back for more. Create a variety of designs, textures and eye appealing toppings to go hand-in-hand with a variety of fillings. Who can resist the smell and taste of chocolate? Not to mention, Valentine’s Day and Easter are chocolate holidays of celebration. Using handmade chocolate is just one more technique to increase the bottom line.

Sponsored by:

Audience: Beginner to Advanced
Track: Hands-on Cake & Pastry Decorating
Room Number: N119
Fee: $200

8:30AM to 9:30AM Online Bakery Sales

Panel Discussion:

Janice Jucker, Co-owner, Three Brothers Bakery
Brian Busken, Senior Vice President, Busken Bakery
Dan Busken, CEO, Busken Bakery
Felix Sherman, Jr., Co-owner and Director of Marketing & Web, Ambrosia Bakery

This session will look at how three different retail bakeries have expanded their sales options by adding online bakery sales. Are you taking orders from local customers or selling nationwide? Do you focus on your full line of products or sell specific products or product lines? What systems do you need to make it work? What are the pros and cons of adding online sales to your bakery? This panel will address these questions and more.

Audience: Retail - all levels
Track: Retail & Food Service
Room Number: N255
Fee: $10

8:30AM to 9:30AM Adapting Recipes into Formulas

Speaker(s):

Aaron Clanton, Baking Curriculum Manager, AIB

Producing a dozen or so baked products from a treasured family recipe is a lot different than baking hundreds or even thousands of the same products. This session will identify the steps needed to scale up from small batches to larger batches and point out pitfalls to avoid.

Audience: Retail - beginner
Track: AIB Technical
Room Number: N259
Fee: $10

8:30AM to 9:30AM Driving Restaurant Sales in a Tough Economy

Speaker(s):

Linda Duke, CEO, Duke Marketing, LLC

General Managers, franchisees, territory managers: In times of a tough economic climate, it’s no secret that consumers have become increasingly cautious and fearful. Attendees will learn how to engage guests and partner with local area businesses to generate awareness and sales. Learn how to get out of the four walls and generate sales within the 3-5 mile radius of your restaurant, who to target, what to take and what to say.

Audience: All levels
Track: Business Management & Marketing
Room Number: N252
Fee: $10

8:30AM to 9:30AM The State of Bread: Where Has All the Flour Gone, and What Can We Do About It?

Speaker(s):

David Sheluga, PhD, Director of Commercial Insights, ConAgra Mills

Retail bread volume is down for six straight years. Breads and dinner rolls at restaurants are down as well. This presentation will show macro trends in population, labor, health and food consumption and reveal how these are creating downward pressures on bread consumption. We also show how consumer food preferences are changing as we shift from the “fifty shades of beige” foods in a European diet, to the colorful, multi-textured foods influenced by Asian, Latin, and Middle Eastern cuisine. We pose some thoughtful solutions to reviving interest in bread, and the inevitable direction of the “Whole-graining of America.”

Sponsored by:
BAS_159x60

Audience: All levels
Track: Ingredient Trends & Formulations
Room Number: N256
Fee: $10

8:30AM to 9:15AM AIB in Spanish – Part 1: Cómo se Reduce la Cantidad de Sodio en Productos Horneados (How to Reduce Sodium in Bakery Products)

Speaker(s):

Juan Manuel Tiznado, International Baking Education Manager, AIB

Cómo se Reduce la Cantidad de Sodio en Productos Horneados

Hay más interés en productos más saludable en el mercado, y hay demasiado consumo de sodio en la dieta promedia. Cuándo panaderos reducen el sodio en sus propios productos, hay cambios en sabor, textura, y volumen. Tipicamente, la calidad es peor. En esta clase, vamos a discutir los fuentes de sodio en las formulaciones, sustitutos disponibles, y cambios en el proceso para alcanzar productos de calidad con menos sodio.

[English translation] How to Reduce Sodium in Baked Products

There is increased interest in healthier products in the marketplace, and there is too much consumption of sodium in the average diet. When bakers reduce the sodium in their own products, there are changes in flavor, texture, and volume. Typically, the quality is poor. In this class, we will discuss the sources of sodium in the formulations, substitutes available, and changes in the process in order to achieve quality products with less sodium.

* This session is part of a package of 3, the fee below is for all 3 sessions in the series.

Audience: All levels, Spanish
Track: AIB Technical
Room Number: N258
Fee: $200

8:30AM to 11:30AM Little Bakeries and Big Little Bakeries: Considerations for Starting a Bakery Business

Speaker(s):

Jeffrey Hamelman, Director of Production Bakery, King Arthur Flour Company

In this lecture class, we will examine questions and considerations for starting both a one-person bakery and a bakery with a retail/wholesale component. Start-up costs, product lines, equipment choices, design, layout and money matters are some of the topics we’ll focus on. Ample time will be allotted for questions.

Audience: Beginner
Track: Retail & Food Service
Room Number: N253
Fee: $100

9:30AM to 10:45AM AIB in Spanish – Part 2: Ley de Seguridad Alimentaria Moderna (Update on the Food Safety Modernization Act)

Speaker(s):

Tim Newbold, Manager, Food Safety and GFSI Education, AIB

Lo mayor cambio en las leyes de alimentos en la historia de EEUU sucedió en 2011 con FSMA (Ley de Seguridad Alimentaria Moderna). Con el segundo aniversario de esta ley, sabemos más detalles sobre los requerimientos nuevos. Los profesionales de AIB en Seguridad Alimentaria han estudiado esta ley para proveer dirección práctica a sus propios programas. Se necesita saber para proteger su marca.

[English translation]

The biggest change in food legislation in U.S. history was initiated in January 2011 with the signing of the Food Safety Modernization Act. As we pass the two-year anniversary of this groundbreaking Act, more details are becoming apparent. It is evident that food companies are anxious for the regulations to become published so that they can upgrade their programs to meet the new requirements. AIB’s professionals in Food Defense, HACCP, and Foreign Suppliers have collaborated to bring you practical guidance for updating your programs and understanding the evolving relationship between industry and the FDA.

* This session is part of a package of 3, the fee below is for all 3 sessions in the series.

Audience: All levels, Spanish
Track: AIB Technical
Room Number: N258
Fee: $200

9:45AM to 10:45AM Organize Your Bakery for Profit

Speaker(s):

John Lupo, Owner, Grandma's Bakery

Are you always losing things?  Always looking for things that are misplaced? Is your storeroom a mess? How about your desk? Are you wearing so many hats that you have a million things on your mind and you’re dropping the ball once in a while?  Do you lay down at night and think of all the things you have to do and the one thing you forgot to do? Can you find that formula for Vanilla Nut Cake that you saw in 1988?  Can you find it in less than a minute? Simple and practical tips and tricks for organizing your bakery, from the storeroom to the production floor to the office too! Useful ideas to reduce clutter, streamline your operation, create some peace of mind and increase your profit.

Audience: Retail - all levels
Track: Retail & Food Service
Room Number: N255
Fee: $10

9:45AM to 10:45AM How to Deal with Changing Flour Quality

Speaker(s):

Stephen Sollner, Baking Instructor, AIB

Due to changes in wheat, climatic conditions, and even storage conditions, the quality of flour will be inconsistent. In this session, you will learn how to recognize these changes, and then how to make prudent adjustments to assure the production of consistent products.

Audience: All levels
Track: AIB Technical
Room Number: N259
Fee: $10

9:45AM to 10:45AM Legislative and Regulatory Issues and Trends

Panel Discussion:

Lee Sanders, CAE, Senior Vice President of Government Relations & Public Affairs, American Bakers Association
Cory Martin, Director of Government Relations, American Bakers Association
Rasma Zvaners, Policy Director, American Bakers Association

What are the current legislative and regulatory issues that have the potential to affect your business? What can you do about it? The American Bakers Association is your gateway to the decision-makers impacting the industry. Find out from a panel of ABA Government Relations staff, led by ABA Senior Vice President of Government Relations & Public Affairs, Lee Sanders, which issues ABA is following and what strategies can be used by bakers and suppliers to maintain successful businesses.

Audience: All levels
Track: Business Management & Marketing
Room Number: N252
Fee: $10

9:45AM to 10:45AM Enriching Baked Goods with a New Type of Dietary Fiber – Resistant Starch

Speaker(s):

Dr. Ibrahim Abbas, Senior R&D Manager, Penford Food Ingredients

A gap exists between recommended daily intake of fiber from the American Dietetic Association and what U.S. consumers are actually eating on a daily basis. One way to narrow that dietary gap is to offer foods that are fiber-enriched. Though the marketplace is flooded with fiber types–both soluble and insoluble–each fiber has its own unique characteristics, like a fingerprint. These characteristics can differ functionally in the product and/or the health benefits it provides. Depending on the food applications, these fibers’ characteristics can negatively impact the food or, in other words, cause reformulation or shorten the shelf life. However, some fibers can be used in baked goods without any adverse effects. One fiber category that has experienced significant growth in research in the past decade is resistant starch–specifically Type 4–typically used for functional health benefits in baked good formulations.

Audience: All levels
Track: Ingredient Trends & Formulations
Room Number: N256
Fee: $10

11:00AM to 12:00PM What Do Customers REALLY Want??

Speaker(s):

Renée Rouwhorst, Owner, Ryke's Bakery

Contrary to popular belief… customers are not the finicky bargain hunters they have been made out to be–they will pay for good service with both their cash and their time as long as we give them what they need.

This lively session will outline 5 tools you can use to keep customers satisfied and coming back.

Audience: Retail - all levels
Track: Retail & Food Service
Room Number: N255
Fee: $10

11:00AM to 12:00PM Ask the Expert Panel: Food Protection

Panel Discussion:

Jon Anderson, Head of OSHA Compliance & Educational Product Development, AIB
Tim Newbold, Manager, Food Safety and GFSI Education, AIB
Louis Stratford, Western Regional Director, AIB

Ask questions of experts in any area of Food Safety. The members of the panel have expertise in addressing just about any type of food safety challenge for the international food industry.

Audience: All levels
Track: AIB Technical
Room Number: N259
Fee: $10

11:00AM to 12:00PM The New Conversation About Sweeteners: Changing Consumer Perceptions and the Impact on Consumer Purchase Decisions

Speaker(s):

Martin Concannon, Founder and Managing Director, Lafayette Associates
Dr. John White, President, White Technical Research

Have you heard? Consumers are talking about nutritive sweeteners in a new way, and what they have to say may surprise you. They’re saying, “It’s total added sugars that matter, not which type of sweetener.” Martin Concannon, founder and managing director, Lafayette Associates, and Dr. John White, president and founder, White Technical Research, will share third-party research from trusted sources such as Mintel Research Consultancy, Nielsen, NPD Group and others that demonstrate product formulations can simultaneously meet both the needs of consumers and a baked goods business. If you want to keep up in the marketplace, this presentation is a “must see.” Specific topics covered are:

- Consumer Attitudes Toward Sweeteners & HFCS
- The Science of Sweeteners
- Sweeteners & Consumer Purchase Decisions
- New Product Launches: HFCS-Free vs Reduced Added Sugars
- Sweetener Strategies: Which One Works Best?

Sponsored by: Corn Refiners

Audience: All levels
Track: Business Management & Marketing
Room Number: N252
Fee: $10

11:00AM to 12:00PM With Age Comes Value-Driving Innovation with Ancient Grains

Speaker(s):

Colleen Zammer, Director of Product Marketing, Bay State Milling

Ancient grains are loosely defined as grains, and non-grains (“pseudo-cereals”), that have been consumed as food for millennia with little-to-no change to their DNA.  These “rare” ingredients possess a certain mystique, and therefore appeal to consumers hoping to achieve their six servings per-day of grains in the form of more than just wheat.  They may not be nutritionally superior to modern grains, but they do each bring unique appearance, flavor, texture, functionality and nutrition to finished goods. Ancient grains, alone or in combination with their more modern counterparts, can help pave the way for innovation and growth through new launches of grain-based food products.

Sponsored by:

Audience: All levels
Track: Ingredient Trends & Formulations
Room Number: N256
Fee: $10

11:00AM to 12:00PM AIB in Spanish – Part 3: Cómo se Iguala Capacidad de Producción a las Ventas (How to Match Production Capacity to Your Sales)

Speaker(s):

Kirk O’Donnell, Vice President of Education, AIB

Cómo se Iguala Capacidad de Producción a las Ventas

Las ventas están creciendo, pero los costos de producción están creciendo más rápido? En esta clase, vamos a discutir la estrategia de inversión en la capacidad de producción para minimizar los costos. Vamos a discutir maneras para minimizar costos sin cambios en la capacidad de producción, tambien.

[English translation]

How to Match Production Capacity to your Sales

Are your sales growing, but your production costs are growing faster?  In this class, we will discuss how to strategically plan investments in production capacity so that production costs are minimized. We also will discuss ways to minimize production costs with no changes in production capacity.

* This session is part of a package of 3, the fee below is for all 3 sessions in the series.

Audience: All levels, Spanish
Track: AIB Technical
Room Number: N258
Fee: $200

7:00PM to 9:00PM Modeling with Chocolate – Exciting New Trends in Modeling and Colors by Beth Parvu and Special Guests

Speaker(s):

Elizabeth Parvu, Owner, Sugarpaste, LLC

Learn how to make flowers, leaves, borders and animals and how to work with colors in modeling chocolate. Modeling chocolate can make your cake, cupcakes and cookies become a custom masterpiece and great for profits. Parvu will teach production methods on making the most of your modeling chocolate efforts and introducing the creative process into your business plan. Join us!

Sponsored by:

Audience: Beginner to Advanced
Track: Hands-on Cake & Pastry Decorating
Room Number: N115
Fee: $100

7:00PM to 9:00PM Intro to Isomalt: Bling, Bobbles and Bottles

Speaker(s):

Marsha & Roland Winbeckler, CakeSuppliesPlus

Students will work with isomalt sugar and learn how to make sugar gems/jewels, how to work with molds, coloring techniques to enhance designs and more, as time permits. The class will also include a demonstration on how to make sugar bottles. Whether you’re new to working with sugar or have worked with it before, you’re sure to learn a few new tips from the Winbeckler’s. (Students should wear long sleeves during class.)

Sponsored by:

Audience: Beginner to Advanced
Track: Hands-on Cake & Pastry Decorating
Room Number: N117
Fee: $100

7:00PM to 9:00PM Blown Sugar

Speaker(s):

Rita Llanso, Cake Decorator, Touche Touchet; Instructor, Sugar Arts Institute

Learn how to blow bubbles and balls in isomalt sugar. Rita will share the secrets to success in the ancient art of sugar blowing. It’s fascinating and fun and is the beginning of so many wonderful cake decorations. It’s easy when you know how!

Sponsored by:

Audience: Beginner to Advanced
Track: Hands-on Cake & Pastry Decorating
Room Number: N119
Fee: $100

Tuesday, October 8

Time Session

8:00AM to 12:00PM Bling, Bows and Fantasy Flowers

Speaker(s):

Ruth Rickey, CSMA

Learn how to do bows with texture, with metallic luster, with shine and with glitter edges. Learn how to make edible brooches for wedding cakes.Learn how to make flowers in gum paste that have brooch or bling centers. This class will show you how to respond to the current obsession with glitter, disco dusts, pearls, lusters and metallics. These bows and flowers will dress up any gift package cake or wedding cake and can be coordinated to work for any holiday. All students will leave with a custom bow and fantasy flower and the instructions to make numerous other varieties.

Sponsored by:

Audience: Beginner to Advanced
Track: Hands-on Cake & Pastry Decorating
Room Number: N115
Fee: $200

8:00AM to 12:00PM The Easiest Cake Decorations Using Royal Icing

Speaker(s):

Rita Llanso, Cake Decorator, Touche Touchet; Instructor, Sugar Arts Institute

Award-winning cake decorator and SAI Instructor Rita Llanso will teach you the correct method of making royal icing, and the different textures required for different design work. Royal icing decorations can be made ahead of time, and with Rita’s fun and easy techniques you can prepare an array of cake toppers and design work that is easy to make and to store. Her unusual and fun ideas are sure to add techniques to your repertoire. As a commercial cake decorator, Rita knows the importance of time management in cake decorating and her designs are different and quick to produce.

Sponsored by:

Audience: Beginner to Advanced
Track: Hands-on Cake & Pastry Decorating
Room Number: N119
Fee: $200

8:30AM to 11:30AM Las BPP (Buenas Practicas de Panificación) Como Herramienta para Mejorar la Calidad y Rentabilidad de su Negocio (The Best Practices of Breadmaking as a Tool to Improve the Quality and Profitability of your Business)

Speaker(s):

Didier Rosada, Vice President of Operations, Uptown Bakers
Juan Manuel Martinez, General Manager, Organization MAS

Un pan de calidad es imprescindible para el éxito de una panadería. Este seminario ayudara a los panaderos (Pequeños e industriales) a tomar conciencia de todos los pasos del proceso de panificación, como estos afectan la calidad, y cuáles son las mejores prácticas que se deben tener para obtener la más alta calidad, consistencia día a día y rentabilidad en el negocio.

[English translation]

High quality bread is essential to the success of a bakery. This seminar will help bakers (small and industrial) to be aware of all steps of the breadmaking process, including the ways these affect quality, and the best practices for obtaining the highest quality, day-to-day consistency and profitability in the business.

Audience: Beginner to Advanced, Spanish
Track: Retail & Food Service
Room Number: N253
Fee: $100

8:30AM to 9:30AM How to Get More Customers

Speaker(s):

Jon Zack, CEO, EggZack

People don’t want ads or marketing. People want information to make their decisions and lives better, and local businesses that provide it will get more customers.

Sixty-six percent of people will buy from a local business if their information is online when the consumer needs it. Ninety-one percent of people start looking for information online first. The key in providing the information is to know when, where and what is needed.

We’ll show you how the Internet has changed everything and how you can get more customers from it, utilizing all of the various types and flavors of Websites, Social Media, Search Engines, Email Marketing, Local and Online Media.

Whether you are a beginner or seasoned expert, we are going to show you what the best companies are doing to get more customers from ALL of the Internet.

Audience: Beginner to Advanced
Track: Retail & Food Service
Room Number: N255
Fee: $10

8:30AM to 10:00AM BISSC: Renewed, Revised, Recalibrated

Speaker(s):

Jon Anderson, Head of OSHA Compliance & Educational Product Development, AIB

Updates to the BISSC standard have moved mainstream technology and Food Product Integrity to a new level of prominence in the standard. Significant changes to the design standard will impact the baking industry, moving us forward efficiently and effectively. Join the experts responsible for revising the standard in a lively discussion and find out how the standard has been renewed, revised and recalibrated.

Audience: All levels
Track: AIB Technical
Room Number: N259
Fee: $10

8:30AM to 9:30AM Successful Training Practices

Speaker(s):

Jeff Teasdale, Pepperidge Farm

Jeff Teasdale will discuss the problems and potential solutions for workforce issues that face the baking industry. Methods to recruit and retain skilled workers in areas including mechanics, maintenance and installation will be presented by the forum. BIF is a twelve-member forum of bakers and suppliers dedicated to improving the industry.

Audience: All levels
Track: Business Management & Marketing
Room Number: N252
Fee: $10

8:30AM to 9:30AM What Bakers Can Expect from Yeast Manufacturers to Meet Changing Consumer Needs

Speaker(s):

Gary Edwards, President, American Yeast Division, Lallemand Baking Solutions
Robert (“Bob”) Deedy, Project Development Manager, Lallemand Baking Solutions
Dr. Jan van Eijk, Research Director, Lallemand Baking Solutions

As consumer market demands are continually evolving, food manufacturers need to adjust their product offerings to align with consumer trends and requirements. Yeast, as a key ingredient in the bread and baked goods, must be considered for its various attributes. The presentation will focus not only on the value of yeast in baking and food nutrition but will also delve into other pertinent trends (salt reduction, clean labels, organic yeast, etc.) in the bakery industry and the role yeast manufacturers can play in meeting consumer demands.

Audience: All levels
Track: Ingredient Trends & Formulations
Room Number: N256
Fee: $10

8:30AM to 10:00AM AIB in Spanish – Part 1: Preguntas y Respuestas con Expertos en la Industria (Ask the AIB Panel – Baking)

Speaker(s):

Juan Manuel Tiznado, International Baking Education Manager, AIB
Kirk O’Donnell, Vice President of Education, AIB

Preguntas y Respuestas con Expertos en la Industria

Se puede hacer preguntas sobre la tecnología de panificación, construcción de panaderias, operación de máquinas, problemas técnicos, o ideas para mejorar su compañia. Los expertos tienen experiencia en muchos paises con muchos productos diferentes.

[English translation]

Questions and Answers with Industry Experts

You can ask questions about baking technology, bakery construction, operation of machines, technical problems or ideas to improve your company. The experts have experience in many nations with many different products.

* This session is part of a package of 2, the fee below is for both sessions in the series.

Audience: All levels, Spanish
Track: AIB Technical
Room Number: N258
Fee: $200

9:45AM to 10:45AM Embezzlement: Every Business is Vulnerable

Speaker(s):

Stephen Linker, CPA

Steve Linker will discuss the prevention and detection of embezzlement in the wholesale and retail bakery industry. During the presentation, the company’s environment, risk factors and degree of internal checks and balances will be discussed. Each attendee may want to consider their company’s vulnerability. You may ask, “Could embezzlement occur or be occurring within my company?” The answer is “Yes!”

Audience: Beginner to Advanced
Track: Business Management & Marketing
Room Number: N255
Fee: $10

9:45AM to 10:45AM Grains, Gluten and Nutrition Guidelines: A Look at the Facts

Panel Discussion:

Shelley Case, Registered Dietician
Glenn Gaesser, PhD, Professor & Director of the Healthy Lifestyles Research Center, & the Exercise and Wellness Program, Arizona State Univ
Sylvia Melendez-Klinger, MS, RD, Founder, Hispanic Food Communications

Join us for an interactive panel discussion to hear more from the Grain Foods Foundation experts on consumer perceptions of grain foods, the latest in grains nutrition and updates on the issues affecting our industry. Specific topics will include the gluten-free movement, fad diets, the successes of folic acid fortification and what’s in store for the next Dietary Guidelines for Americans.

Sponsored by:
BAS_159x60

Audience: All levels
Track: Business Management & Marketing
Room Number: N252
Fee: $10

9:45AM to 10:45AM Food Safety Risk of Grain-Based Products

Speaker(s):

Deann Akins-Lewenthal, PhD, Principal Food Safety Specialist, ConAgra Mills

The microbiological profile and food safety risk of grains has become a hot topic in the cereal foods world. Grains are raw agricultural products that have the potential to be contaminated by soil, water and animals in the field. In addition, microbial contamination can also occur post-harvest during transportation, storage or in the processing environment. Low-moisture flours and other grain products are typically cooked prior to eating and therefore microbial contamination of the finished product is not a large concern. However, wheat flours and other grains are often used on products after the cooking step, and consumer habits include eating flour-containing foods (e.g., cookie dough and frozen pizza) raw or undercooked. This presentation will include information on the microbiological profile of grains including indicator microorganisms (aerobic plate count, E.coli/coliform, yeast and mold) and microbial pathogens as well as strategies to mitigate the microbiological risk in grains. Mitigation strategies for grains used as ingredients in ready-to-cook and ready-to-eat products, grains used as direct processing aids and grains that are a source of pathogens in the processing environment will be discussed.

Sponsored by:

Audience: Advanced
Track: Ingredient Trends & Formulations
Room Number: N256
Fee: $10

10:00AM to 12:00PM Creating Textures – Woodgrain, Tree bark, Cobblestone, Leather, Etc!

Speaker(s):

Marsha & Roland Winbeckler, CakeSuppliesPlus

Learn how to create realistic textures including woodgrain, tree bark, leather, cobblestone, etc. Whether using fondant, gum paste, or modeling chocolate, you can create realistic textures using a variety of tools, coloring techniques, and an airbrush.

Sponsored by:

Audience: Beginner to Advanced
Track: Hands-on Cake & Pastry Decorating
Room Number: N117
Fee: $100

10:15AM to 11:45AM Update on the Food Safety Modernization Act

Speaker(s):

Tim Newbold, Manager, Food Safety and GFSI Education, AIB

The biggest change in food legislation in U.S. history was initiated in January 2011 with the signing of the Food Safety Modernization Act. As we pass the two-year anniversary of this groundbreaking Act, more details are becoming apparent and it is evident that food companies cannot wait for all the regulations to become published to upgrade their programs to meet the new requirements. AIB’s professionals in Food Defense, HACCP, and Foreign Suppliers have collaborated to bring you practical guidance for updating your programs and understanding the evolving relationship between industry and the FDA.

Audience: All levels
Track: AIB Technical
Room Number: N259
Fee: $10

10:15AM to 11:45AM AIB in Spanish – Part 2: Utilización de Granos Enteros en Panificación (Use of Whole Grains in Baking)

Panel Discussion:

Juan Manuel Tiznado, International Baking Education Manager, AIB

Utilización de Granos Enteros en Panificación

Muchos personas quieren comprar productos más saludable, y granos enteros tienen más fibra y más nutrientes que harina blanca. Tradicionalmente, panaderos evitan granos enteros debido cambios en la consistencia de la masa, volumen y textura de los productos. En esta clase, vamos a discutir formas de granos enteros disponsible y el uso en las formulaciones de productos horneados diferentes. Adicionalmente, vamos a discutir cambios en el proceso para alcanzar mejor calidad.

[English translation]

Use of Whole Grains in Baking

Many people want to buy healthier products, and whole grains have more fiber and more nutrients than white flour. Traditionally, bakers avoid whole grains due to changes in the dough consistency, volume, and texture of the products. In this class, we will discuss available forms of whole grains and their use in formulations of many different bakery products. Additionally, we will discuss changes in the process to achieve better quality.

* This session is part of a package of 2, the fee below is for both sessions in the series.

Audience: All levels, Spanish
Track: AIB Technical
Room Number: N258
Fee: $200

11:00AM to 12:00PM Expansion Options for Your Bakery

Speaker(s):

Odette D’Aniello, Owner, Celebrity Cake Studio
Dan Busken, CEO, Busken Bakery

Business is good and you’re ready to grow… what are your best options? Odette D’Aniello, owner of Celebrity Cake Studio in Tacoma, WA, and Dan Busken,CEO of Busken Bakery in Cincinnati, OH, will explore different options for growth, including adding locations, relocating, adding food trucks and more. This session will look at the pros and cons of different options and how to get the best ROI with your growth.

Audience: Beginner to Advanced
Track: Retail & Food Service
Room Number: N255
Fee: $10

11:00AM to 12:00PM Online Ordering – How to Get Started and What It Can Mean for Your Bottom Line

Speaker(s):

Edward Zimmerman, Founder, The Food Connector

Detailing the importance of online ordering for your business, including Do’s and Don’t’s of online ordering, what to look for in an online ordering platform, the best avenues to market your online ordering platform and the benefits to your bottom line.

Audience: Pizza Industry
Track: Retail & Food Service
Room Number: N252
Fee: $10

11:00AM to 12:00PM Sodium Reduction in Baked Goods

Speaker(s):

Dinnie Jordan, Founder and Director, Kudos Blends

Worldwide research into the significant health benefits of lowering blood pressure, such as the reduced risk of stroke, heart attack and heart failure, have led to global initiatives for sodium reduction.

Thirty three countries now have active sodium reduction initiatives, twenty six of these are led by government, five by non-government and one by industry. Led by the overwhelming evidence that excess sodium raises blood pressure, these countries have implemented sodium reduction strategies that have not only been key to increasing the health of their population but are also projected to be highly cost effective.

It is a little known fact that in bakery goods, the source of sodium is not only the added sodium chloride but also the sodium based raising agents, which are often overlooked when evaluating sodium reduction options. By simply replacing sodium bicarbonate with a specialist bakery grade of potassium bicarbonate, a significant reduction in the sodium levels can be achieved without compromising taste, texture or functionality. Not only does the substitution of sodium bicarbonate with potassium bicarbonate lower sodium levels, the increase in dietary potassium resulting from the change actively helps to reduce blood pressure even further.

Audience: All levels
Track: Ingredient Trends & Formulations
Room Number: N256
Fee: $10

Wednesday, October 9

Time Session

8:00AM to 12:00PM 3D Cake Carving

Speaker(s):

Jörg Amsler, Pastry Chef; Instructor, Sugar Arts Institute

Jörg Amsler, an award-winning pastry chef and Food Network challenger, will teach you how to make your own armatures and how to carve cake into a wonderful display piece. Jörg is famous for his cake decorating skills, especially 3D cake carving. His techniques are simple to follow, quick to execute, and fun to create. Learn about balance and movement.

Sponsored by:

Audience: Intermediate to Advanced
Track: Hands-on Cake & Pastry Decorating
Room Number: N115
Fee: $200

8:30AM to 11:30AM Baking Smarter: Tips, Tricks and Techniques

Speaker(s):

Ciril Hitz, Baking Instructor, Johnson & Wales University

The saying that you can’t rush a good thing most certainly applies to bread! But as bakers, how can we provide our customers with both the variety and quality that our society has come to expect without single-handedly working a 24-hour shift? The answer lies in a smarter approach to baking along with a little help from technology. This 3-hour interactive seminar will reveal how to design and organize your production cycle in order to maximize your efforts. Streamlining the process is the key, and utilizing flavor-building techniques such as cold fermentation along with blast-freezing technology provides security for the baker’s sanity. Chef Ciril Hitz shares the success he has had by applying his baking philosophy that most every dough mixed should yield multiple products. He will cover the versatility of a basic sweet dough, a sourdough, and a laminated dough and the numerous possibilities of products that go along with them. In addition, he will show how to incorporate cold fermentation techniques as well as blast chilling/blast freezing technology into a production sequence which helps save time without sacrificing any integrity to the product. A question and answer session will follow.

Audience: All levels
Track: Retail & Food Service
Room Number: N253
Fee: $100

8:30AM to 9:30AM Achieving a Work-Life Balance in Your Bakery Business

Panel Discussion:

Renée Rouwhorst, Owner, Ryke's Bakery
Becky Nels Lewis, Co-owner, ele' Cake Company
Joan Conway, Owner, Dorothy Ann Bakery

Owning a bakery can be a 24-7 job. How do you balance having a life while running a successful bakery business? How do you structure your business and your home life so that you can be successful in both? Successful bakery owners will share what works and what doesn’t always work in their quest for balance.

Audience: All levels
Track: Retail & Food Service
Room Number: N255
Fee: $10

8:30AM to 10:00AM Ask the Expert Panel – Baking Technology

Panel Discussion:

Ron Zelch, Product Knowledge and Training Manager, Caravan Products
Klaus Tenbergen, Culinology Program Director, Fresno State University
Tom Lehmann, Director, Bakery Assistance, AIB

Ask questions of experts in the area of baking technology. The members of the panel have expertise in nearly every type of bakery product. This is an opportunity to focus on specific challenges that you have in your product or process.

Audience: All levels
Track: AIB Technical
Room Number: N259
Fee: $10

8:30AM to 9:30AM Trends and Drivers in a Trans Free World: Consumer, Regulatory and Nutritional Trends

Speaker(s):

David Sprinkle, Research Director, MarketResearch
Patricia Kearney, President, PMK Associates, Inc.
Dr. Peter J. Jones, Canada Research Chair in Functional Foods and Nutrition, University of Manitoba

The health and wellness category has emerged as one of the fastest growing and profitable areas of the food industry. Nearly all of the foods we eat contain fats or oils, which effect critical functionality to food products, particularly for baked goods. Over the past few years the food industry has responded in record time to nutrition studies and government guidelines and regulations calling for the removal of trans fat from the food supply for health reasons. Currently, the largest area that still faces some challenges is baked products and grain-based desserts because highly saturated fats are often used as alternates to partially hydrogenated oils. This two-part session will take a comprehensive look at the latest trends and drivers in a post trans-free world.

Audience: All levels
Track: Ingredient Trends & Formulations
Room Number: N256
Fee: $10

9:45AM to 10:45AM Pricing “As Seen on TV” Cakes for Profit

Speaker(s):

Beth Fahey, Co-owner, Creative Cakes

Profit is good. It is a necessary and healthy way to think about your business. These days, however, many bakeries struggle with pricing “as seen on TV” cakes, often underpricing their services. Beth Fahey demystifies pricing these labor-intensive cakes, with practical tools like accurate product costing, forecasting cash flow in a seasonal business, and ultimately, which percentages are the ones to pay attention to–including identifying your bakery’s target net operating profit.

Audience: All levels
Track: Retail & Food Service
Room Number: N255
Fee: $10

9:45AM to 10:45AM Innovative Formulation Approaches to Mitigate Rising Ingredient Costs

Speaker(s):

Dilek Uzunalioglu, Food Engineer, Ingredion, Inc.

As ingredient costs increase, baked goods manufacturers are being challenged to mitigate the impact of rising costs while still providing label acceptance and consumer eating experience. The consumer’s eating experience is a critical aspect of product development and acceptance, regardless of formulation. Bakers, food scientists and product developers are therefore often severely challenged to mitigate costs without sacrificing taste, texture, product quality and–most importantly–the consumer’s eating experience.

The presentation will first analyze the topical issues affecting ingredient commodity markets and the effect these issues have on product development. It will help bakers, food scientists and product developers acquire an understanding of the current ingredient commodity market. It will also help in learning to identify relevant trends and potential headwinds that cause challenges in their product development and formulation projects.

Lastly, the presentation will focus on using specialty ingredient and sweetener solutions to help manufacturers mitigate rising formulation costs, while retaining product-eating quality. It will underscore approaches to cost optimization like reduction of costly ingredients, capital avoidance, and energy cost savings.

Audience: All levels
Track: Business Management & Marketing
Room Number: N252
Fee: $10

9:45AM to 10:45AM Trends and Drivers in a Trans Free World: Business and Ingredient Trends

Panel Discussion:

Hank Cardello, Director, Hudson Institute's Obesity Solutions Initiative
Asim Syed, Head of Applications R&D for Omega-9 Oils, Dow AgroSciences
Steve Robbins, Research Coordinator, Richardson Oilseed Limited

Session II will examine the relationship between better-for-you products and business performance. Oil and shortening experts will provide an in-depth discussion of new generation oils and how they can fill a variety of needs when they are blended for different functional uses. In addition, the session will look at issues such as prolonged shelf life, sensory attributes, nutrition and labeling comparisons, and effects of various shortening alternatives on overall product quality. The session will conclude with a panel discussion.

Sponsored by:
BAS_159x60

Audience: All levels
Track: Ingredient Trends & Formulations
Room Number: N256
Fee: $10

10:00AM to 12:00PM Bring On The Bling! How to Make and Embellish Fondant/Gum Paste Bows, Jewelry, Drapes, Ruffles and More!

Speaker(s):

Marsha & Roland Winbeckler, CakeSuppliesPlus

Students will learn how to create beautiful fondant/gum paste bows plus how to create an inexpensive bow-drying rack. They will also create beautiful drapes and ruffles and learn how to add bling with edible fondant/gum paste brooches and other embellishments. Make your cakes dazzle with the latest elegant looks.

Sponsored by:

Audience: Beginner to Advanced
Track: Hands-on Cake & Pastry Decorating
Room Number: N117
Fee: $100

10:00AM to 12:00PM Pulled Sugar Flowers

Speaker(s):

Rita Llanso, Cake Decorator, Touche Touchet; Instructor, Sugar Arts Institute

Learn how to make pulled isomalt sugar flowers and bows that look like glass. These techniques are not only beautiful, they are instant. No drying time is required. These elegant adornments are perfect for any style of cake creation.

Sponsored by:

Audience: Beginner to Advanced
Track: Hands-on Cake & Pastry Decorating
Room Number: N119
Fee: $100

10:15AM to 11:45AM Ask the Expert Panel – Plant Construction and Expansion

Panel Discussion:

Gary Brodsky, Senior Vice President of East Balt, Inc. Retired and President of D&G Baking Consultants
Jim Kline, President, The Ensol Group
Kerwin Brown, President and CEO, BEMA
Tom Kiser, CEO, Worthington Energy Innovations, LLC

Ask questions of experts who have successfully built and renovated bakery manufacturing plants around the world.

Audience: All levels
Track: AIB Technical
Room Number: N259
Fee: $10

11:00AM to 12:00PM What Is Your Texture? Measuring and Evaluating Bread Texture to Drive Business

Speaker(s):

Richard Leboucher, R&D Director Puratos West Coast, Puratos USA
Liesbet Vandepoel, Product Manager Improvers and Bakery Mixes, Puratos USA

For the USA consumer, taste and texture are the key drivers when making a purchase decision in the bread aisle. Defining and evaluating bread flavor has been extensively analyzed in the past; but we see that bread texture is a less explored domain.

Within Puratos, we have developed a specific approach that facilitates the conversation on texture by using different sources of information and developing specific tools. Combining this information together with consumer insights helps us to better understand the importance of texture. Within this session we will share our approach and tools on how to evaluate and measure texture of bread and how these insights can help drive your business.

Sponsored by: Puratos USA

Audience: All levels
Track: Ingredient Trends & Formulations
Room Number: N256
Fee: $10

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