Joining the school’s staff for this hands-on seminar that explains and demonstrates the use and functional characteristics of bakery ingredients are Steve Baker of Caravan Ingredients, Brian Fatula of DSM Food Specialties, Barbara Heidolph of ICL Food Specialties and Erick Olson of Bunge Corp. AIB instructors include Debi Rogers, Steve Sollner and Jeff Zeak.

Topics include functional benefits of flours, yeast and chemical leaveners, starches and gums, preservatives, enzymes, sweeteners, emulsifiers, fats and oils, and inclusions. Plenty of baking lab time to make pan breads and batter cakes will reinforce lectures and demonstrate ingredient use.

For more information, visit the AIB International website.