March 31-April 3 in Manhattan, KS.

AIB instructors and recognized industry speakers explain and demonstrate the use and functional characteristics of bakery ingredients.

Seminar participants learn how innovative technologies can help maximize the functional benefit of flours, yeast and chemical leaveners, fibers and gums, preservatives, enzymes, sweeteners, emulsifiers, fats and oils, and inclusions.

Hands-on baking labs reinforce lectures and deomonstrate ingredient use. Labs use simple products such as pan breads and batter cakes to teach universal princpiples about ingredients and their interactions, principles that can be applied to any bakerd product.

To see more, visit www.aibonline.org.