Learn to use major, minor, and micro-ingredients at levels that benefit finished product quality and shelf-life and minimize negative reactions at AIB’s Bakery Ingredients: Functionality and Formulation seminar.

AIB’s expert instructors, and speakers recognized throughout the baking and allied industries for their extensive practical and technical experience, will describe the use and functional characteristics of bakery ingredients.

This seminar teaches how innovative technologies can be used to maximize the functional benefit of oxidizers, reducing agents, chemical leaveners, gums, preservatives, encapsulation, and emulsifiers.

Participants will reinforce what they learn in lectures with hands-on baking labs that provide experiences that include every ingredient discussed. Labs use simple products like pan bread and batter cakes to teach universal principles about ingredients and their interactions that can be applied to any baked food.