Baked Goods, Sweet Goods, So Many Options to Choose

At AIB, our foundation is built on baking expertise. If your employees lack that understanding, the quality of your products is at risk. Whether you want to know how formulation adjustments impact your finished product or you want to assess quality, our Specializations and Applications seminars deliver all the expertise you need through concise lectures and practical hands-on labs. With so many offerings we are highlighting three of our most popular baking seminars.

Applications: Cracker Troubleshooting

July 10-14, 2017

Manhattan, Kansas

Did you know? While most cookies and crackers don’t rise much during baking, height is still a critical measurement, as is spread for cookies in particular. Height in crackers is achieved largely through steam expansion during baking, but this is enhanced through the use of chemical leaveners.

Applications: Cookie Troubleshooting

June 26-30, 2017

Manhattan, Kansas

Did you know? The surface appearance is often the first thing a customer will notice about the product. Many cookies have a smooth surface, but in other products a cracked surface is desired to give a more rustic or homemade appearance, as with some varieties of wire cut cookies. These cracks are formed when the moist interior continues to produce steam and expand after the surface has dried set during the beginning of the baking process.

Foundations: Batter Cakes

July 24-28, 2017

Manhattan, Kansas

Did you know? In this seminar, we run a series of bake tests looking at high, moderate, and low levels of each ingredient. As a group we assess and score the product from batter to finished cake to look at how the ingredient influences the product each step of the way. Using this method, we help students fully understand how ingredients function and interact, and give them the confidence to make substitutions for cost reduction or quality and to troubleshoot ingredient or formulation issues they may be struggling with.

Baking Science and Technology is the cornerstone of our comprehensive curriculum for the wholesale baking industry. This course is the practical application of science and tradition.

Baking Science and Technology is the cornerstone of our comprehensive curriculum for the wholesale baking industry. This course is the practical application of science and tradition.