IBIE - The Retailer's Guidebook to IBIE - July 2019 - 42

8:30 AM - 10:30 AM
The Resurgence of Rye
Speaker: Stanley Ginsberg, Vice Chairman
of the Board of Directors, Bread Bakers
Guild of America, THE NEW YORK BAKERS
Room: N236 | Price: $100
Presented by BBGA - For over 1,500
years, rye was the primary bread grain of
northern, central and eastern Europe. Yet,
authentic rye bread has remained virtually
unknown in wheat-centric America - until
now. Over the past few years, rye has
reemerged from the culinary shadows to
represent a significant growth opportunity
for the nation's bakers. But baking with
rye is not without its challenges. Rye's
unique chemistry demands that bakers
set aside their gluten-driven expectations
and accept the obstinate grain on its
own terms. Likewise, the public's lack
of familiarity with authentic Europeanstyle rye breads poses a unique set of
marketing challenges, requiring that
bakers educate their customers not only
on rye's singularly satisfying flavor profiles,
but also its superior nutritional value. In
this presentation Stanley Ginsberg, author
of The Rye Baker and America's leading
rye authority, reviews the challenges and
opportunities implicit in the obstinate grain
and suggests ways in which the baking
industry can reap rye's benefits.
Level: I
Track: AS
9:45 AM - 10:45 AM
The Science of Artisan Bread Making
Speaker: Lin Carson, CEO, BAKERpedia
Room: N257 | Price: $15 or All-Access Pass
What makes those large holes in a
baguette? How can you increase water
absorption without the dough becoming
too sticky? Artisan and whole grain
bread have traditionally been difficult
to produce on high-speed lines. From
long fermentation times to rustic crusty
appearances, we have seen a surge in
artisan bread demand. We will discuss
flour challenges, ingredient and enzyme
functionality, formulations, methods,
ingredients and best artisan practices that
you can adapt in your bakery.
Level: B
Track: AS

9:45 AM - 10:45 AM
The Future of Bread - Living Sourdough
Speaker: Stefan Cappelle, Business Unit
Mgr. SOURDOUGHS & GRAINS, Puratos
Room: N255| Price: $15 or All-Access Pass
ASB Session - What is the Future of
Bread? The answer relies on the past
of it. During this session, Puratos will
explain how sourdough plays a key role
related to fermentation to develop a highquality bread with fantastic flavor, crumb
structure, and texture, just like in the good
old days. This ingredient can be used either
on a smaller scale or on a larger industrial
scale. Living Sourdough is the most recent
technology to be used in commercial scale
to ensure consistency and flavor as close
as a home-made sourdough.
Level: I
Track: AS

11:00 AM - 12:00 PM
Moving Beyond Bench Top:
Scaling Up Bakery Products
Speaker: Toby Moore, Baking
Professional, AIB International
Room: N252 | Price: $15 or All-Access Pass
Presented by AIB International Producing a few baked products from
a recipe is a lot different than baking
hundreds or even thousands of the same
product. Scaling up production from small
batches to large production runs is full of
many challenges and considerations with
ingredient and equipment selection. This
session will identify key things needed to
scale up to expand production from small
batches to larger batches and point out
pitfalls to avoid.
Level: B
Track: AA

9:45 AM - 10:45 AM
More Tips, Tricks, Gadgets and Interesting
Factoids for the Professional Baker
Speaker: John Lupo, President,
Grandma's Bakery
Room: N259 | Price: $15 or All-Access Pass
Presented by RBA - Interesting, helpful,
educational and entertaining tips, tricks,
gadgets and factoids for the professional
baker.
Level: I
Track: RB

11:00 AM - 12:00 PM
Multi-Generational Scramble
Speaker: Emily Bowers, Senior Director,
Education & Operations, BEMA
Room: N253 | Price: $15 or All-Access Pass
Presented by BEMA - How do you
meet the needs of a multi-generational
workforce? Talent is critical to business
growth and economic progress, yet we
are failing to retain and engage from
top leadership to front-line operational
associates. Employee satisfaction,
benefits and compensation, as well as
learning and development are all areas
that require special attention. Before you
can customize your business solutions,
you must first understand the preferences
of each generation.
Level: I
Track: M

9:45 AM - 10:45 AM
Branding & Social Media: Skills for
Growing Your Retail Bakery
Speaker: Keely Siciliano, Senior Manager,
Global Digital & Content Dawn Foods
Room: N261 | Price: $15 or All-Access Pass
One of Dawn Food's top priorities is to
partner with customers to help them grow
and drive their business forward. In this
session, Dawn experts will discuss the
important role branding and social media
play in driving business growth and brand
awareness for bakeries of all sizes. Proven
insights and knowledge from customer
experience will provide real life examples
on the importance of getting social media
and branding right for bakers.
Level: B
Track: RS

THE RETAILER'S GUIDEBOOK I IBIE 2019

LEVEL:

TRACK:

B Beginner
I Intermediate
A Advanced
RB
RS
RM
M
AS
AA

Retail - Bakers & Decorators
Retail - Sales & Marketing
Retail - Management
All Management
Artisan & SpecialtyFoods
All Audiences

37
IBIE - The Retailer's Guidebook to IBIE - July 2019

Table of Contents for the Digital Edition of IBIE - The Retailer's Guidebook to IBIE - July 2019
