January 7-10, Manhattan, KS

Applied Baking Scienceteaches the basics of widely-used dough and ingredient testing equipment, and the advantages testing provides. Limitations of tests are also discussed.

Seminar participants learn to understand ingredient specifications (with an emphasis on flour) so they can interpret specification sheet data.

Dr. Debi Rogers, recipient of the AACC International's Excellence in Teaching Award, takes a practical approach to teaching science. Dr. Rogers works with students in AIB's well-equipped laboratory to demonstrate how each piece of equipment is used to test ingredients or finished products, and how to interpret the results for greater efficiency and process improvement in the participants' own facilities.