IBIE — 2019 Official Show Directory - 75

RBA BAKERS CENTER
11:00 AM - 12:00 PM
Creating Sweet Treats In Spite
of the New Sugar Labeling Law
Speaker: Jim Painter, Adjunct
Professor, University of Texas Houston
Stage: Revent Celebrity
Demo Stage
With the FDA's changes to the
nutrition facts label taking effect
in the near future, operators in the
food industry are faced with the
daunting task of creating cleaner
labels and reducing added sugars in
food products because of consumer
demands for more whole food
ingredients. This presentation will
discuss applications for using these
ingredients to create 'hot products'
in light of the FDA's labeling law
changes and how operators can use
added sugar labeling information in
their products and marketing.
Sponsored by:

12:00 PM - 1:00 PM
Cake Mechanics
Speaker: Jorg Amsler
Stage: American Cake
Decorating Magazine Demo Stage
This amazing demo will show you
how to build structures for every
possible sculpted cake. Jorg shows
how to build your own "cake
mechanics" toolkit and where to
ﬁnd all of the support materials
in your basement or the nearest
hardware store.
12:00 PM - 1:00 PM
Chocolates
Speaker: Antonio Bachour
Stage: Exhibitor Demo Stage
Antonio Bachour demonstrates his
magic with chocolate.
Sponsored by:

12:30 PM - 1:30 PM
Kouign-aman Varieties Made with
Laminated Brioche
Speaker: Ciril Hitz, Senior Instructor,
Johnson & Wales University
Stage: Revent Celebrity Demo Stage
See what you can do with
laminated brioche.

1:30 PM - 2:30 PM
Dragon Cookies
Speaker: Peggy Tucker,
Owner, School of Cakeology
Stage: American Cake
Decorating Magazine Demo Stage
Dragons are all the rage so why not
create your own dragon cookies using
fondant, icing images and isomalt.
Peggy will walk you through stepby-step to create three different and
easy to make dragon cookies.
1:30 PM - 2:30 PM
REAL Eggs: Integral Role in Baking
Speaker: Elisa Maloberti,
American Egg Board
Stage: Exhibitor Demo Stage
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.
Sponsored by:

American Egg Board

2:00 PM - 3:00 PM
Implementing Pastries from the
World Championship into
Everyday Production
Speaker: Jory Downer
Stage: Revent Celebrity Demo Stage
This demo featuring Jory Downer
from the 2005 World Champion
USA Baking Team will show how
award winning pastries can become
part of your regular product line in a
successful retail bakery.
2:30 PM - 3:30 PM
Lallemand Baking EuroPremix® Dry
Flavor Bases
Speaker: Arturo Davila, Kees Doctor
& Yolande Papillon, Lallemand Baking
Stage: Exhibitor Demo Stage
Create your own signature baked
products by using Lallemand Baking
EuroPremix® dry ﬂavor bases for

bread and rolls, pizza, crackers and
croutons. With a variety of ﬂavors
to choose from, EuroPremix® offers
convenience and versatility, designed
for sweet and savory applications.
Sponsored by:

3:00 PM - 4:00 PM
Magical Transformations
Speakers: Marilyn and Joe Bawol,
Owners/Cake Artist, Unique Cakes
Stage: American Cake Decorating
Demo Stage
Learn ways to use Flexique to
change the characteristics of
common cake decorating ingredients
(pastillage, corn starch, isomalt,
gumpaste, printed wafer paper,
confectionery coating). Create a
food safe barrier for non-food grade
items to prevent cake contamination
(burlap, rose stems). Protect food
items from spoilage or discoloration
for days on display with an edible
clear wrap. Add an unexpected
edible element to your table display
by using an edible clear plate or
textured platter.
3:30 PM - 4:30 PM
Decorating with Buddy, Master
Baker of Carlo's Bakery
Speaker: Buddy Valastro
Stage: Revent Celebrity Demo Stage
Everyone's favorite, Buddy, master
baker of Carlo's Bakery, is back to
share his secrets to a successful
cake business.

TUESDAY,
SEPTEMBER 10
10:30 AM - 11:30 AM
Fresh Floral Designs for Cakes - 101
Speaker: Kathleen Lange,
Int'l Master Cake Artist/Designer,
Confectionary Chalet
Stage: American Cake Decorating
Demo Stage
In this session, Kathleen will be
demonstrating basic ﬂoral designs;
how to wire fresh ﬂowers, make ribbon
bow and tulle tuffs, and learn to make
a small boutonniere and corsage spray.
This is a must for any cake designer!
Do you know what types of ﬂowers
you can use or not use? Do you know

OFFICIAL IBIE SHOW DIRECTORY

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