IBIE - 2016 Official Show Directory - 65

Show Floor Demonstrations decorations. Consider adding Flexique to your product profile. Observe its various uses to help make your cake decorating tasks easier and explore its other food related benefits. Let your mind explore its endless possibilities. Baking with Cargill 2:30 PM - 3:30 PM | The ONE Demonstration Theatre by Revent Stage 1 Julie Schuette, Cargill; Chef Janet Bourbon This demonstration will show bread making with and without salt (texture, yeast production, color); go through what salt does when it interacts with gluten protein; look at cracker doughs using different types of salts. Increasing Your Brand Recognition 3:00 PM - 4:00 PM | American Cake Decorating Demo Theater Cydni Mitchell, Sweet Fest Growing your brand recognition is not something that happens overnight. It is all about strategically building relationships online and in your local community. During this demonstration, learn the secrets of how to build a strong brand for your business and how to gain a loyal customer base. Donuts from Breakfast Staples to Gourmet Treats 3:30 PM - 4:30 PM | The ONE Demonstration Theatre by Revent Stage 2 Jennifer Wurser, Dawn Foods; Doug Sytsma; Ashley Kearns Donuts can bring joy to your customers all day long. With a wide variety of forms and flavors, and your creativity, you can drive sales throughout the day. We'll bring you inspiration from our own donut experts and from trends across the country to help you keep your donut case filled with fresh ideas that consumers will love. Flavor Right Demo 1 4:00 PM - 5:00 PM | American Cake Decorating Demo Theater Alexandro Avalos, Regional Sales Manager, Flavor Right Alex will demonstrate the many creative possibilities using a new buttercream style icing, Custom Ice. SUNDAY, OCTOBER 9 Legume Flour Sourdoughs and Their Application in the Artisan Bread Movement 10:30 AM - 11:30 AM | The ONE Demonstration Theatre by Revent Stage 1 Steven Isaac, C.M.B., C.E.P.C., C.H.E., The Culinary Institute of America at Greystone This session will include a discussion of the use of Legume Flours in artisan bread production, their effect on the nutritional value of breads including Gluten Free products. The value of these flours will also be shown in a new light as we discover new grounds with the growing movement towards health and nutrition in food industry trends. Cake Mechanics 11:00 AM - 12:00 PM | American Cake Decorating Demo Theater Jorg Amsler Learn how to build the supports to keep your sculpted cakes standing straight and level. Jorg shows the best materials to use along with the tools that you need to build the foundations. Molecular Gastronomy "Modern Cookery" 11:30 AM - 12:30 PM | The ONE Demonstration Theatre by Revent Stage 2 Mario Bacherini, Corporate Chef, Paris Gourmet Corporate Pastry Chef Mario Bacherini of Paris Gourmet will discuss the technique of molecular gastronomy AKA "modern cookery". He will discuss the techniques and tools, ingredients and applications for both sweet and savory applications. Some of the categories include: foams & airs, spherification, suspension and powders. Ingredients categories include: gelifiers, acids, binders, gums, emulsifiers and more. Some of these very exciting techniques will be demonstrated live! All intimidation will be dispensed with after Chef Bacherini goes through the intricacies and explains the simplicity of this artistic technique, which every contemporary chef should be educated. How to Get Published 12:00 PM - 1:00 PM | American Cake Decorating Demo Theater Karen Griffith, Publisher, American Cake Decorating Magazine "How to Get Published" will take you through photography tips, demystify lighting and show you examples of what is printable and what is not. We'll take you through how to take it, how to store it and how to submit it. Some of the examples are directly from our editor in order to show you "How to Get Published." REAL Eggs: Integral Role In Baking 12:30 PM - 1:30 PM | The ONE Demonstration Theatre by Revent Stage 1 Elisa Maloberti, Director of Egg Product Marketing, American Egg Board; Luis Belozerco, Baking and Food Technical Services Professional, AIB International; Mark Crowell, Principal Culinologist, CuliNex, LLC; Emily Munday, Culinologist/ Nutritionist, CuliNex, LLC The flavor, functionality and appeal of REAL eggs help deliver the gold standard bakers expect and consumers demand. Learn how egg ingredients offer formulators a broad range of effective functional attributes in a single ingredient that does not need to be combined with other ingredients for efficacy. A panel of experts will explain and demonstrate the functionality and clean-label appeal of REAL egg ingredients, which allow bakers to formulate products consumers crave. Flavor Right Session 2 1:00 PM - 2:00 PM | American Cake Decorating Demo Theater Flavor Right Alexandro Avalos, Regional Sales Manager, Flavor Right Did you know that you can make gorgeous ganache with Flavor Right Whip'n Ice? Learn the benefits of replacing dairy in your baker's signature ganache. Simple Shelf Stable Chocolate Products for the Pastry Shop 1:30 PM - 2:30 PM | The ONE Demonstration Theatre by Revent - Stage 2 Francesco Battaglia, Chef, Bravo North America This demo will feature fancy chocolate bars, chocolate jams and confections for the pastry chef. OFFICIAL IBIE SHOW DIRECTORY I 65

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