IBIE - 2016 Official Show Directory - 54

Educational Seminars the color can vary significantly from top-to-bottom and side-to-side in standard baking conditions. A product's color is an indicator of overall product quality or process variation plus helps ensures brand consistency and consumer acceptance. The second part of this session will describe how color is evaluated, measured, and communicated for these food products including color scales and basic color measurement techniques. This will focus on new technology of on-line measurement and it differs from traditional camera-based color measurement systems or visual evaluation. Audience: Wholesale - Process Track: IP Dust Mitigation: Housekeeping to Avoid Dust Hazards, Contamination and Fines 8:30 AM - 9:30 AM | N254 | $10 Scott Boersma, Business Development Manager, Food Market Specialist, Nilfisk, Inc.; Bob Verdugo, Senior Account Exec., Western U.S., Action Duct Cleaning Between 2007 and 2013, OSHA inspected more than 770 food facilities under the Combustible Dust NEP, issuing more than $28 million in fines across all industries. While OSHA is working on publishing a comprehensive combustible dust standard, food manufacturers can create safer work environments with proactive dust control measures by instilling best engineering practices and housekeeping protocol to reduce dangerous dust and avoid thousands of dollars in fines. Participants will gain: - A basic understanding of the combustible dust issue; - Review of recent NFPA and OSHA standards and recommendations; - Critical housekeeping best practices, as they pertain to first-hand experiences. Audience: Wholesale - Food Safety Track: FSS TRACKS: 54 I R RHO BBG INT M SM IP FSS Retail Retail Hands On Bread Bakers Guild of America International Management Sales & Marketing Ingredient & Process Food Safety & Sanitation Cracking the Secret Code That Unlocks Your Wedding Cake Sales 9:45 AM - 10:45 AM | N257 | $10 Edward Otto, President, The Cake Gallery This session provides you with tools for selling more wedding cakes, getting higher prices and understanding how to provide a better experience for your brides. You'll discover break-through marketing and sales techniques based on research with 110,000 brides. A specific system of tactics and strategies will be revealed to sell wedding cakes based on behavioral psychology instead of the current "See, Taste, and Price" model that 99% of current bakers use. You'll walk away with a new understanding and marketing system for millennial brides that's proven to outsell existing techniques by a 4 to 1 margin. Audience: Retail - Sales & Marketing Track: R Intro to Artificial Intelligence and its Applications in Professional Baking 9:45 AM - 10:45 AM | N255 | $10 Ingo Stork-Wersborg, Founder & CTO, PreciBake Industries have changed significantly due to the impact of AI, IT, and machine learning; it can be observed with selfdriving cars or artificial cell phone assistants. We also see trends in changing professional baking, through the development of self-baking ovens or digital assistants supporting various baking tasks - thus ensuring consistent quality and efficient costs, labor and energy. We summarize international applications and automation concepts that impact industrial and commercial baking from retail, to restaurant chains, to artisan baking. Experience innovative and fun insights into Artificial Intelligence combined with hands-on IT in the baking industry by machine-learning expert, Dr. Ingo Stork-Wersborg. Audience: Wholesale - Plant Operations Track: INT OFFICIAL IBIE SHOW DIRECTORY ABA Session - Closing the Workforce Gap 9:45 AM - 10:45 AM N261 | $10 Cory Martin, Director, Government Relations, American Bakers Association Filling the workforce skills gap is one of the most pressing issues facing the baking industry. If the baking industry doesn't proactively address this growing concern, it will fall behind when competing with other business sectors for talent. Join American Bakers Association for an update on the Workforce Gap in U.S. Commercial Baking: Trends, Challenges & Solutions, a project aimed at developing solutions to fill the workforce skills gap in the baking industry. Presented by ABA HR Committee Members and ABA staff Cory Martin. Audience: All Management | Track: M Fundamentals of Baking 9:45 AM - 10:45 AM | N256 | $10 Rich McFeaters, Technical Advisor, B&CMA; This session will cover the functionality of ingredients as they pertain to formula and interaction with each other primarily related to the biscuit (cookie) industry. The information learned is applicable to the broader spectrum of the baking industry as well. Repeat of Saturday, Oct. 8 session. Audience: Wholesale - Process Track: IP Risk Management for Wheat Flour Buyers: Understanding and Applying Key Principles in Today's Market 9:45 AM - 10:45 AM | N253 | $10 Kyle Sieren, Director of Customer Risk Management, Ardent Mills; Kevin Pray, Customer Risk Manager, Ardent Mills Regardless of wheat market trends, volatility and uncertainty present flour buyers with risks and opportunities. Combining your business' procurement goals with a well-developed and properly executed risk management plan is key to support business success and profitability. Ardent Mills Customer Risk Management Professionals, Kyle Sieren and Kevin Pray, will demystify this complex topic and teach the essentials of flour risk management.

Table of Contents for the Digital Edition of IBIE - 2016 Official Show Directory