IBIEducate offers 100+ sessions that address the hottest topics across the entire professional baking spectrum. Attending IBIE in Las Vegas September 17-21, 2022, will give you access to the world's largest baking industry education event—and get the expert insights you need to take your bakery to the next level.

Attend courses specifically for Cookie Cracker production and plant operations. View the full IBIEducate schedule and Register for IBIE  as an ABA member discounted registration rate apply.

Here are some courses we suggest at IBIE:

ABA Gluten Washing: Hands-on Session

Sunday, September 18, 2022, 8:00 AM – 10:00 AM PT Location: RBA Baker Center cost: $100

The gluten washing test is an analysis that provides an indication of the quality and quantity of gluten in wheat flour. The test can be applied to hard and soft wheat flours used to produce various bakery products.

This hands-on session will demonstrate how to perform the simple hand-washing method, discuss flour quality attributes, and show how this test relates to flour applications and performance.

Brian Strouts, Technical Advisor, American Bakers Association

ABA Understanding Leavening Functionality: Hands-on Workshop

Monday, September 19, 2022, 8:00 AM – 10:00 AM PT Location: RBA Baker Center Cost: $100

An interactive lesson plan where participants will first attend a lecture on the Fundamentals of Ingredients. Post-lecture, attendees will go through a series of iterations and manipulate each ingredient to show how we can change a cookie's physical and textural properties.

Classroom Engagement: Attendees will mix, weigh, and bake a cookie formula as a hands-on activity.

Brian Strouts, Technical Advisor, American Bakers Association

Designed for Success - Making the Right Choices for Your Bakery

Saturday, September 17, 2022, 8:30 AM – 9:30 AM PT Location: W304

Whether you want to renovate, expand or build new, this 1-hour session teaches you the critical components of a successful bakery design.

You will learn about:

• Sanitary Design, Air Flow, People Flow, Material/Ingredient Flow, Project Cost, Pay-back, Schedule, Working Within Occupied Spaces, Green Field vs. Brownfield, and Common Pitfalls.
• Real-world scenarios will set the stage for an open discussion about renovating, expanding, or building a new facility.

Dave A. Watson, Food, Bakery, and Snack Engineering Subject Matter Expert, The Austin Company

Plant-based Ingredients in Cookie and Cracker Production

Saturday, September 17, 2022, 11:00 AM – 12:00 PM PT Location: W303

Explore plant-based ingredients in cookie and cracker production. Chris Thomas, Project Leader for Technical Service with Ingredion, will lay the foundation for the different types of plant-based ingredients and their unique characteristics. Chris will review their nutritional makeup and blend recommendations.

You will learn about: 

• The baking process from the production side, addressing differences in time, temperature, and processing. 

• Snehdeep, Director of Technical Services at Lenny and Larry’s Cookies, will share some troubleshooting methods learned from producing cookies and extruded bars. She will also discuss the sensory differences of working with plant protein and how they navigated the product's different textures, tastes and feel.

Chris Thomas, Project Leader, Technical Service, Ingredion Incorporated
Snehdeep Brar, Director- Technical Services, Lenny & Larry's Cookies

Ovens Panel: Hybrid Ovens for Cookie and Cracker Production

Saturday, September 17, 2022, 1:30 PM – 2:30 PM PT Location: W304

The panel discussion will offer a deeper insight into Hybrid Ovens and product outcomes. 

You will learn about:

• Brian Strouts, ABA Technical Advisor, will present on the cookie/cracker formula and briefly review the chemical reactions throughout the baking process. 

• For a more in-depth discussion, industry experts Kevin Knott, Technical Sales Manager, Buhler Group, will discuss heat transfer, oven types, the baking curve, and the benefits of hybrid processes. 

• Terrence Glackin, Senior Manager - Product of Development with Hearthside Food Solutions, will share his experiences with hybrid ovens offering advice from the production perspective. 

Brian Strouts, Technical Advisor, American Bakers Association
Kevin Knott, Technical Sales Manager, Buhler
Terrence Glackin, Senior Manager of R&D and Product Development, Hearthside Food Solutions 

Making a Sustainable Cookie: Meeting Consumers' Demands for Greater Ingredient Supply Transparency

Monday, September 19, 2022, 11:00 AM – 12:00 PM PT Location: W313
Tuesday, September 20, 2022, 8:30 AM – 9:30 AM PT Location: W313

What are consumers expecting from a sustainable bakery product? What do the terms transparency and sustainability mean in the context of bakery supply chains? How can sustainable supply chains lead to beneficial outcomes for people and the planet?

In this session, Cargill and Innova Market Insights will unpack the buzzwords and provide concrete examples of how ingredient suppliers and bakery brands are working together to create a more transparent and sustainable future for the bakery industry. 

You will learn about:

• Receive exclusive trends and insights on sustainability and transparency from Innova Market Insights.

• Develop a deeper understanding of the term "transparency" in the context of food supply chains.

• Gain insight into the different ways transparency can be achieved, touching on elements such as traceability, third-party certification, and more.

• Learn how to make a cookie with ingredients from sustainable, traceable supply chains.

Tai Ullmann, Global Sustainability Lead, Edible Oils, Cargill
Tom Vierhile, Vice President Strategic Insights, North America, Innova Market Insights