LAS VEGAS — WP Bakery Group will host two workshops during the International Baking Industry Exposition (IBIE), to be held Sept. 7-11 in Las Vegas. The presentations will cover scaling and sheeting techniques for bread and take place at Booth No. 6481.
On Monday, Sept. 9, Eric Strain, production manager of Wedemeyer Bakery, will lead the workshop “Accurate Scaling. Profits Lost with Aged Dividers” in two parts. At 10 a.m., Mr. Strain will discuss how the bakery reduced processing times, improved scaling and boosted its bottom line with help from the WP Haton Bread Line. Attendees will be able to see the line in action with a demo that showcases the creation of an 80% hydration Pain de Campagne. At 1:30 p.m., a bread tasting will be held to evaluate the products that were made.
The next day at 10 a.m., master baker Robert Reesnik will discuss profits lost while using a sheeting line as opposed to profits gained when using a piston line. He also will be making baguettes by hand and with help from WP Haton bread equipment. Later that day at 4:30 p.m., attendees can return to the WP Bakery Group booth for a bread tasting and cocktail hour.
In addition to these two workshops, WP Bakery Group will host a variety of demonstrations that cover the creation of mixed flour miche, rustic batard and baguette throughout IBIE. To view the full schedule and RSVP to the workshops, click here.