Practicing the Art of Baking

July 1, 2004
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Practicing the Art of Baking

IBIE 2004 has something for anyone who works in the grain-based food industry.
For retail bakers, in-store bakery operators and foodservice chains, the Retailers Bakery Association will put on an innovative display and education program that highlights the art of baking.
The RBA will run an all-day Demonstration Theater, where experts provide formulas and teach techniques for hands-on baking. In addition, there will be opportunities for destination bakers to sit down and have industry chats, discuss trends, share their craftsman tips and view the signature decorative pieces from Las Vegas’ best bakers and pastry chefs.
RBA’s special education program consists of Baking Arts and Cakes Displays, Industry Chats, and a Tips and Trends Demonstration Theater conducted in a special area on the exhibit floor.
During IBIE 2004, which runs from August 15-18 in Las Vegas, this program is designed to give hands-on bakers new ideas for their operations through demonstrations of new formulas and techniques and through peer interaction at moderated roundtable discussions.
A few of the topics and demonstrations include: • RBA Pillsbury Grand Champion Showcase and the Bakery Arts and Cakes Display • Low Carbs, Sourdough and Probiotics – Industry Chat • How to Create and Market Corporate Accounts – Industry Chat • Expanding Your Markets Through Wholesaling – Industry Chat • Blown and Pulled Sugar: Enhance Your Holiday Decorating With Ease – Tips & Trends • Designing Holiday Displays – Tips & Trends • Making Special Occasion Items: Stand Out Using Alternatives to Rolled Fondant – Tips & Trends
IBIE is held once every three years and is jointly sponsored by the American Bakers Association, and BEMA, the baking industry suppliers association. Nearly 25,000 domestic and international baking professionals attended IBIE 2001. To register for IBIE 2004, visit www.snackandbakery.com
Get Educated at Expo
The International Baking Industry Exposition is not only the biggest show in North America, but it also offers attendees a chance to learn as well.
At IBIE 2004, which runs from August 15-18, the American Institute of Baking (AIB) has developed an educational program that’s designed to appeal to a broad cross section of industry professionals.
“These programs provide IBIE 2004 attendees with a value-add opportunity to increase the return on investment from attending the Expo,” said Robert Kirkpatrick, IBIE 2004 chairman from Rondo, Inc.
To develop the seminars, AIB surveyed all of its members to identify the most critical issues affecting their companies today. In addition, the institute worked with the American Bakers Association to ensure that the seminars would be of interest to the association’s membership.
In addition to seminars on low-carb products, food safety, baking industry trends and extended shelf life, the program will feature a topic called “Using New Technologies to Improve Processes.”
Now, exactly what does that mean?
“We’ve been doing a lot of research that people are not aware of,” says Kirk O’Donnell, AIB’s vice president of education. “In many ways, we are adding new science to the art of baking in order to improve the overall process.”
AIB is developing the smart mixer using NIR (near infrared) technology. This knowledge will soon be implemented in production facilities to monitor dough development, which will vary as flour changes. AIB is developing calibrations for predicting the performance of flour in terms of dough absorption, loaf volume and crumb score. With this new technology, the baker can produce consistent doughs without guesswork.
“With this technology, you can determine if your dough does not have enough sugar or shortening or salt within two minutes of starting the mix,” he explains.
The process is not as complicated as it sounds. The system sends an infrared beam, not much unlike a laser, into the dough as it mixes.
O’Donnell says NIR spectroscopy can improve product consistency and quality as well as result in less waste. In time, the system reduces operating costs by improving the operation’s efficiency.
During the seminar, AIB will also share information on systems that can measure the stress level of the dough in real time during the sheeting process. Such a system can be extremely helpful if, for example, flour changes with a new crop. O’Donnell says the seminar is a must-attend event for both bakers and suppliers.
“The equipment manufacturer has to understand how this new technology works and how it can be incorporated into their systems,” he says. “The bakers need to understand it so they can realize why they need it and how this new technology can improve their operation.
The topics and schedule for the “Breaking Through to the Future” AIB Seminar include:
It’s Showtime!
To get into the International Baking Industry Exposition exhibit area, attendees must be registered and issued an official badge. If you have not pre-registered, go directly to the registration area, which is located in the North Hall of the Convention Center.
Here are the dates and times for the show.
Saturday, August 14
Registration: 9 a.m.-4 p.m.
Sunday, August 15
Registration: 7:30 a.m.-5 p.m.
Exhibits: 10 a.m. - 5 p.m.
Monday, August 16
Registration: 7:30 a.m.-5 p.m.
Exhibits: 10 a.m. - 5 p.m.
Tuesday, August 17
Registration: 7:30 a.m.-5 p.m.
Exhibits: 10 a.m.-5 p.m.
Wednesday, August 18
Registration: 9 a.m.-5 p.m.
Exhibits: 10 a.m.-5 p.m.

Sunday, August 15, 2004
8:30 a.m. - 12 Noon
Time Topic Presenter
8:30 - 9:30 a.m. Food Security Bill Pursley, AIB
9:45 - 10:45 a.m. Allergen Control Cliff Pappas, AIB
11 - 12 Noon Microbiological Issues in Bakery Foods Joseph Shebuski, Cargill
Monday, August 16, 2004
8:30 a.m. - 12 Noon
Time Topic Presenter
8:30 - 9:30 a.m. Using New Technologies to Improve Processes Rick Dempster, AIB
9:45 - 10:45 a.m. Formulating for Extended Shelf Life Jeff Rootring, AIB
11 - 12 Noon Modified Carb Bakery Products Brian Strouts, AIB
Tuesday, August 17, 2004
8:30 a.m. - 12 Noon
Time Topic Presenter
8:30 - 9:30 a.m. Just-in-time Training Kirk O’Donnell, AIB
9:45 - 10:45 a.m. Major Trends in the Baking Industry Mark Sabo, Sosland Publishing
11 - 12 Noon Integrating Quality Systems Cliff Pappas, AIB
The registration fee for the three-day AIB program is $450 or $180 for a one-day program. Contact AIB at www.aibonline.org for online registration, call 1-785-537-4750 or register on site at IBIE.

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