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Baking Ingredients: Formulating Breads and Sweet Goods

Led by AIB’s expert instructors and speakers recognized throughout the baking and allied industries.

Agenda | Cancellation Policy | Enrollment and Location Information

Learn about major, minor, and micro-ingredients and how they interact to improve product quality and increase shelf-life.

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, starches and gums, preservatives, enzymes, sweeteners, emulsifiers, fats and oils, and inclusions.

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

Who should attend

    People in:
  • Research & Development
  • Quality Assurance
  • Technical Service
    Who work for:
  • Ingredient Suppliers
  • Baking Companies

Learning objectives

  • Formulate bread and sweet good products using common ingredients in the baking industry.
  • Collect detailed information about the function of bakery ingredients from leading experts in their field.
  • Make breads and cakes using many ingredients discussed in class.
 

Instructors

  • Ron Zelch Corbion - Caravan Ingredients
  • Brian Fatula - DSM Food Specialties USA, Inc.
  • Barbara Heidolph - ICL Performance Products LP
  • Josh Eartly - Bunge Corp.
  • Eric Shinsato - Ingredion, Inc.
  • Troy Boutte - DuPont Nutrition and Health
  • Debi Rogers, Ph.D. - AIB International
  • Steve Sollner - AIB International
  • Jeff Zeak - AIB International
  • Gary Edwards - Lallemand/American Yeast

Assessment methods

Instructor observation through labs and activities.


Click here for Detailed Agenda

Topics and time are subject to change


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Enrollment and Location Information

  • Mail: AIB, 1213 Bakers Way, PO Box 3999, Manhattan, KS 66505-3999
  • Phone: 785-537-4750, 800-633-5137 or 800-242-2534 (enrollments only)
  • Fax: 785-537-1493
  • Online: Add to Cart below
Printable enrollment form available here. (pdf)

Make check or money order payable in US dollars to: AIB.

(Keywords: Ingredients, Bakery, Formulating)


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