AIB hosting Wholesale Commissary Pizza Crust Technology seminar May 2-3

 
April 10, 2006

MANHATTAN, Kan.—The American Institute of Baking will host its annual Wholesale Commissary Pizza Crust Technology seminar May 2-3, 2006.

According to a news release, AIB director Tom Lehmann and a host of industry experts will lead the session, which will center on large-quantity pizza and pizza crust manufacturing.

  • Topics to be discussed include:
  • Trends in wholesale pizza crust production, including oven-rising crusts
  • Creating innovative products
  • Using specialized fat flakes to produce laminated crusts
  • Use of additives to enhance manufacturing capabilities
  • Dough pressing techniques

Kansas State University Professor Jon Faubion (formerly a director of Applied Research at Schwann's Food Co.) will discuss taking research and development products to full-scale production, and AIB's Brian Strouts will speak on developing new and different products rather than copying others'.

To view a full list of sessions and speakers, visit aibonline.org. You also may register online or call 800-242-2534.

For questions on the seminar, call Ken Embers at 800-633-5137, ext. 179, or e-mail kembers@aibonline.org.


Topics: Dough , Operations Management


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