Seminar participants are collecting samples from the day’s production.
This is the pre-sheeter at the head of the cracker sheeting line.
Cracker doughs are sheeted like this into a very thin dough sheet.
The tunnel oven can be set up to be used for continuous production.
We regularly update this site with news about food safety regulations, industrial baking, food safety tips, and much more! It's a must-read for anyone in the food manufacturing industry.
Foundations: Labeling of FDA Regulated Foods
Apr 4-5 | Chicago, IL
Foundations: Baking Basics
Apr 6-7 | Phoenix, AZ
Certified Equipment Design for BISSC Certification
Apr 11-12 | Manhattan, KS
Apr 18-19 | Orlando, FL
1213 Bakers Way
P.O. Box 3999
Manhattan, KS 66505-3999
© AIB, International, 2015 | AlB Rights Reserved | No part of this website or any of its contents may be reproduced, copied, modified or adapted, without the prior written consent of AIB International unless otherwise indicated for stand-alone materials.