Participants will learn about the effects of temperature on different products.
Benchwork is commonly used during the lab portion of a seminar.
Each lab follows steps and address challenges in producing baked goods.
One learning objective in each seminars is to discuss trends that exist in today's industry.
Looking at product variations helps to see where critical points in production should be controlled.
Understanding how the process influences the finished product is key to quality control.
We examine how changes in mixing influence the appearance and texture of the finished cake.
We can help with a variety of client projects from scaling up formulas to testing ingredients.
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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