A two-day course presenting new, innovative technologies for the food industry, helping bakers increase product quality and reliability while reducing operation costs. Learn about new and emerging trends and how your company can benefit from them.

You will learn:

·  How to get at least 5% - 10% more water absorption in your doughs

·  How to effectively reduce dough temperature without increasing refrigeration or ice usage

·  Specific areas for robot applications and cost savings realized

·  Application of tools to more effectively coordinate deliveries and management of inventory.

Who should attend

• Food company owners
• Vice presidents of manufacturing
• Directors of operations
• Plant managers
• Production managers
• Supervisors
• Design engineers
• Process engineers

Assessment methods

Workshops and class discussion

Seminar topics:

• Reduction of costs and increase of quality through better dough hydration
• Reduction of costs and increase of quality through better heat transfer/control of dough temperature
• Reduction of costs through robotics
• Reduction of costs through logistics

Click here for Detailed Agenda

Topics and time are subject to change