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Freezing Technology

Industry leaders and AIB experts will describe best practices and latest developments

Agenda | Cancellation Policy | Enrollment and Location Information

Learn how to adapt formulas to improve performance during the freezing cycle and assure product quality and freshness. This seminar explains all the pertinent steps the baker needs to understand and achieve optimum freezing for products.

Who should attend

  • Bakery owners/operators
  • Plant mangers and supervisors
  • Research and Development personnel who formulate products
  • Engineers
  • Employees involved in the planning, production, and packaging of frozen baked products

Assessment methods

Instructor observation through labs and activities.

Click here for Detailed Agenda

Topics and time are subject to change


Learning objectives

  • Make appropriate choices during formulation to optimize desirable final product characteristics
  • Select the right flour for each freezing application
  • Choose the best chemical leaveners, dough strengtheners, and enzymes for frozen products>/li>
  • Define how to use yeast, stabilizers, and gums to achieve freeze/thaw stability
  • Learn to freeze a product to maintain quality
  • Identify how the thermodynamic properties of food freezing affect finished products
  • Interpret how to choose between blast freezing versus cooling and freezing
  • Evaluate freezing equipment

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Enrollment and Location Information

  • Mail: AIB, 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.

International Participants (excluding Canada)
Please add $40 (US) handling fee to the tuition amount. Tuition and handling fee must be prepaid in US dollars.

(Keywords: Production, Freezing, Seminar )

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