In 2015, the entire Science Training Lab (classroom and rheology) was rebuilt.
AIB’s Science Training classroom is a one-stop shop for students learning about bakery testing.
Classroom training is the perfect fit for a new baker who is testing starch or gum textures.
A TTA test measures if the product has the appropriate fermentation.
A student performs the Pekar flour color test.
Did you know? Flour color, like ash content, is an indication of milling efficiency.
Whiteboards are located at the front of the classroom for instructors to post teaching notes.
The classroom now offers a more modern flexible space to facilitate the learning process.
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
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