Validate your spcifications and produce a higher quality product.
Get a hands-on crash course to the principles behind bakery ingredient lab tests.
Learn how to use dough and ingredient testing to your advantage. We'll even show you testing limitations to save you the hassle of discovering them yourself.
Improve your specification data interpretation skills when you better understand ingredient specifications (especially flour).
Work alongside Dr. Debi Rogers in AIB's well-equipped laboratory to discover how each piece of equipment is used to test ingredients and finished products, and then improve the process and efficiency in your own facility.
Who should attend?
Instructor observation through labs and activities.
Click here for AgendaTopics and time are subject to change
If you would like to pay by check, please call Customer Service at 1-800-633-5137 (and select Option 1) for an accurate amount that will include applicable taxes.