Bakers and suppliers often bring large cross-functional teams to IBIE. That's why this IBIE, for the first time ever, ABA will run hands-on workshops before the show floor opens as part of IBIEducate.
These hands-on activities are fantastic team-building opportunities, a way to bring people together before the show floor opens.
Led by ABA Technical advisor and baking expert Brian Strouts, teams can learn techniques to test flour quality and how ingredient changes affect the leavening process.
These classes can be easily added to IBIE registration, and are only $100 per attendee per session - a much better deal than doing these high-touch sessions back at your facility.
Here are the details to share with the team to register. We look forward to seeing your team.
Session One
Sunday, September 18th, 8:00 AM - 10:00 AM
ABA Gluten Washing Hands-On session
Speaker(s): Brian Strouts, Technical Advisor, American Bakers Association
Room: RBA Baker Center | Price: $100
The gluten washing test is an analysis that provides an indication of the quality and quantity of gluten in wheat flour. The test can be applied to hard and soft wheat flours used in the production of a variety of bakery products.
This hands-on session will demonstrate how to perform the simple hand-washing method, discuss flour quality attributes, and show how this test relates to flour applications and performance.
Audience: Wholesale bakers and suppliers
Track: Baking
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Session Two
Monday September 19, 8:00 AM - 10:00 AM
ABA Understanding Leavening Functionality: Hands-On Workshop
Speaker(s): Brian Strouts, Technical Advisor, American Bakers Association
Room: RBA Baker Center | Price: $100
An interactive lesson plan where participants will first attend a lecture on the Fundamentals of Ingredients. Post-lecture, attendees will go through a series of iterations and manipulate each ingredient to show how we can change the physical and textural properties of a cookie.
Audience: Wholesale Bakers
Track: Baking
