News

AIB offering take-and-bake pizza seminar in June

May 2, 2004

MANHATTAN, Kan.—The American Institute of Baking will hold a three-day Take-and-Bake Pizza Seminar here June 7-9.

The event includes two-and-a-half days of classes and laboratory time centered on one of the hottest trends in the pizza industry. Tom Lehmann, a.k.a. the Dough Doctor, will lead the seminar along with consultant Big Dave Ostrander, plus a host of other industry experts.

The seminar list includes the following:

* Take and Bake Pizza: What's All the Hubbub About?: A brief discussion on what take-and-bake pizza is all about, and how this new and rapidly growing trend got started.

* Different Approaches to Making Take-and-Bake Pizza: Reviews of the different approaches that can be taken to successfully make a take and bake pizza.

* Function of Ingredients in Take-and-Bake Pizza

* Coated Leavening: The importance of coated leavening in take-and-bake dough

formulations.

* Pizza Lab: Making Take-and-Bake Pizza from a scratch-dough procedure.

* Delivery Trays/Baking Trays for Take and Bake Pizza: Delivery/baking trays are an important aspect in the performance of a take-and-bake pizza. This presentation addresses what works and what doesn't.

* Ready-Made Dough for Take and Bake Pizza: If you don't want to make your own dough, don't fear, you can purchase it ready made.

* Pizza Lab: Making take-and-bake pizza utilizing different crust concepts. In this seminar, scratch dough, ready-made (raw) dough and parbaked crusts will be used to make take-and-bake pizzas. In addition to making pizzas, wrapping options will also be covered as well as the development of baking instructions.

* Specialized Equipment for the Take-and Bake-Pizzeria: Specialized equipment is constantly being developed for this unique pizza application. Learn what's new and innovative.

* How to Market Take-and-Bake Pizzas

* Pizza Lab: Making Take-and-Bake dough and forming into ready-to-use skins.

* Making Unique Take-and-Bake Pizzas

* Baking and Evaluation of Take-and-Bake Pizza

* Controlling Food Costs in a Take-and-Bake Pizza Store: Learn the secrets of effectively controlling your food costs for a better bottom line.

* Important Considerations for Food Safety in a Take and Bake Pizza Operation: Because take-and-bake pizzas are sold unbaked, they can present different food safety issues than a regular, fully baked pizza.

* Question and Answer Session: This will be a great opportunity to pose questions to the seminar leaders. Questions on all aspects of a take-and-bake pizza operation will be addressed.

To enroll, call 800-242-2534, or log onto www.aibonline.org.