Who should attend:
Plant managers, production, research and development, technical, quality assurance/quality control, retail bakers, ingredient and equipment sales.
Learning objectives:
- Identify trends and key players in the doughnut market.
- Describe ingredient functionality, formulation, and processing of cake and yeast-raised doughnuts with an emphsis on quality contol points to assure the best quality in the finished doughnuts.
- Compare types of doughnuts depositors with an emphasis on the differences and advantages of gravity or pressure-style depositors.
- Recognize doughnut fryers now on the market; their styles, capacities, and key operational elements as well as choose the best fryer for a given operation.
- Review types of dedicated doughnut production equipment now available for icing and glazing wholesale and retail donuts.
- Discuss the role of fry fat in finished product quality and how to make selections that enhance your product.
- Explain the compostion, production, and proper handling techinques of icings, glazes, and compound coatings used on doughnuts.
- Produce, ise, and glaze cake doughnuts in hands-on labs.
- Evaluate products using objective product scoring techniques.
- Make yeast raised doughnuts in AIB pilot plant using AIB's formulation and process.
Agenda:
Meets from 8:00 a.m. until 5:00 p.m. Tuesday through Thursday with an hour break for lunch. Class ends by noon on Friday.
Day One:
- Trends and the Present Doughnut Market
- Cake Doughnuts: Ingredients and Formulations
- Cake Doughnuts: Processing and Quality Control Points
- Doughnut Depositors: Gravity Fed and Pressure Style
Guest Speaker - Roger Faw
Day Two:
- Doughnut Fryers: Guest Speaker - Roger Faw
- Icing and Glazing Equipment
- Frying Fats: Guest Speaker - David Hughes
- Cake Doughnut Lab: Ingredients, Processing, and Product Variety
- Building Tour
Day Three:
- Cake Doughnut: Score Class and Troubleshooting
- Yeast-Raised Doughnuts: Ingredients and Formulation
- Yeast-Raised Doughnuts: Processing
- Yeast-Raised Doughnuts Lab: Ingredient and Processing Variables
Day Four:
- Icings, Glazes, and Compound Coatings
- Yeast-Raised Doughnuts: Score Class and Troubleshooting
- Doughnut Quiz and Review
Assessment Method: Instructor Observation through labs and activities.
Tuition:
- Member*: $1,250
- Nonmember: $1,390
To Enroll:
- Phone: 785-537-4750 or 1-800-633-5137...(800-242-2534: Enrollments Only)
- Online: Enrollment form available at www.aibonline.org
Seminar Location:
AIB Headquarters: 1213 Bakers Way, Manhattan, KS 66502
Lodging:
Holida Inn at the Campus: 1641 Anderson Avenue, Manhattan, KS 66502
- Seminar Rate: $78 plus tax per night
- Nights Available: January 27-30, 2014
- The discounted rate is only available if AIB makes your reservation.
- Participants are responsible for paying the hotel upon arrival
Travel:
- American Eagle, the regional affiliate of American Airlines offers round-trip flights daily between Dallas/Fort Worth International Airport (DFW) and round-trip flights daily between Chicago O'Hare International Airport (ORD) and Manhattan Regional Airport (MHK).
- Fly into Kansas City International (MCI). MCI is 2.5 hours east of Manhattan, KS via I-70.
Cancellation Policy:
- Full refund if cancelled more than three AIB working days before the course start date; $75 fee for late cancellations.
- Subsitutions may be made at any time.
- AIB reserves the right to cancel this program and will make full refund if this occurs. AIB's liablity shall be limited to the registration fee amount.
Continuing Education Units:
Successful completion of this course earns the participant Continuing Education Units.
*AIB Membership:
- AIB Memberships are now available to individuals
- $200 Annual Dues
- Along with additional benefits (www.aibonline.org) members are eligible to receive 10% discount** on most AIB public seminars
- **To contact the membership coordinator: Call +800-633-5137 or +785-537-4750