IBIE - The Retailer's Guide to IBIE - July 2022 - 43
IBIEDUCATE
8:30 AM - 10:00 AM
Scaling Up While Maintaining Artisan Principles
Speaker: Josh Allen, Founder, Companion Baking
Room: W217-218 | Price: $100, Specialty Session
Scaling up artisan production is hard and so much more complicated
than simply baking more bread and pastries. In this discussion, Josh
Allen will share insights on growth - and what to expect as you add
more people and processes to your operation. The discussion will
include unconventional metrics to managing expansion in order to
avoid many of the potential pitfalls.
Audience: Retail - Bakers
Track: Baking
Presented by:
Whole wheat
healthy
goo dness
9:45 AM - 10:45 AM
Avoiding Cross-contamination in Your Baking Facility: 6
Critical Components
Speakers: Tony Moses, Ph.D., Director, Product Innovation, CRB
Room: W314 | Price: $30 if purchased as a single session; or included
in the Super Pass
With the public's growing awareness of food allergies, there is a
greater interest in allergen-free food products. This presents a
challenge to bakeries producing both allergen-containing baked
goods and those meant to be allergen-free. To meet consumer
demands, a baking facility may find themselves challenged to bake
traditional (wheat flour), paleo/low carb (nut flour) and gluten-free
(casava flour) under one roof.
A bakery looking to build a new facility or to build new process
lines in an existing plant to produce allergen-free products needs to
consider robust design and construction strategies to prevent allergen
contamination or cross-contamination from other existing products.
This will protect customers as well as the company's reputation and
bottom line.
In order to control allergens in food manufacturing, bakeries need to
consider many aspects of the process during the design phase of a
new construction or retrofit:
* Material flow
* Segregation of raw materials and process lines or areas
* Air handling
* Personnel movement, hygiene and training
* Equipment selection
* Equipment and facility sanitation
Audience: Food Safety and Sanitation
Track: Food Safety and Sanitation
Visit us at
Booth #3065
Whole Wheat Flours:
hard red spring
wheat, these fl ours are ideal for use
in whole wheat breads and rolls or,
when blended, for variety breads.
Our whole-wheat fl ours are available
in fi ne, medium, and coarse, in 50
lb. and 100 lb. bags. Available in 50
lb. bags are crushed, cracked and
rolled/fl aked wheat. White Whole
Wheat is also available.
Discover the North Dakota Difference
Call 1-800-538-7721 * www.ndmill.com
FSSC 22000 CERTIFIED
http://www.ndmill.com
IBIE - The Retailer's Guide to IBIE - July 2022
Table of Contents for the Digital Edition of IBIE - The Retailer's Guide to IBIE - July 2022
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