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.
Aug. 1 - 2 | Chicago, IL
Food Defense Coordinator
Aug 1 - 2 | Philadelphia, PA
Applications: Bread Troubleshooting
Aug 7 - 11 | Manhattan, KS
FSPCA Preventive Controls for Human Food +
HACCP Integration for FSMA Compliance
Aug 22- 24 | Chicago, IL
1213 Bakers Way
P.O. Box 3999
Manhattan, KS 66505-3999
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