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Webinar

Webinar Webinars - Active

4/27/22 2:00 pm EDT

Automate Sanitation of Conveyor Belt Systems to Reduce Labor Costs

Sanitation in a bakery or confectionery plant is a critical, large-scale effort with a significant cost and if done improperly, it can have long-lasting consequences of which are difficult to recover. This is especially important with the sesame allergen regulation deadline approaching. Implementing an effective sanitation program through automation can help minimize the window of time needed for effective results, reducing downtime, and needed personnel to perform the job successfully. Learn how one of the industry’s leading confectioners implemented sanitation automation for their conveyor belt system to deliver significant labor savings as well as many other benefits.

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Webinar Webinars - Active

2/23/22 2:00 pm EST

Industry study: Automating out of the labor challenge

As the labor market becomes even tighter, the baking industry’s workforce gap has only widened. Baking companies are turning to automation to stand in that gap. Baking & Snack partnered with Cypress Research to deliver brand new industry research that reveals how bakers are investing in automation to specifically alleviate workforce challenges. In this live webinar, connect the dots between labor concerns and automation with Marjorie Hellmer, Cypress Research; Rowdy Brixey, Brixey Engineering, and Ken Newsome, Markel Food Group.

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Webinar Webinars - Active

6/14/21 9:15 am to 7/15/21 EDT

Translating Trends to Tortilla Formulation

Consumer attitudes and preferences are constantly shifting, driving change throughout the food industry, especially in the tortilla market. Tortilla manufacturers can gain a competitive advantage by responding to these consumer driven trends. In this webinar, we will discuss top trends driving the industry as well as a deeper dive into the formulation requirements necessary for manufacturers to develop excellent tortillas.

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Webinar Webinars - Active

5/11/21 8:41 am to 6/30/21 EDT

How Sensory Experience Impacts Consumer Purchasing

This webinar from Lesaffre Corporation will share consumer data on the impact of sensory inputs on food purchase decisions, as well as highlight a unique new topping ingredient that can increase the sensory appeal of your baked goods so you can stand out on-shelf.

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Webinar Webinars - Active

3/2/21 4:10 pm to 4/3/21 EDT

Clean Label Insights: Understanding Baked Goods Consumers

This 20-minute webinar details the findings of a C+R Research study commissioned by Lesaffre Corporation to uncover consumer insights about clean label baked goods. You will gain an understanding of the demographics and purchasing habits of clean label consumers, as well as strategic considerations for clean label reformulation.

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Webinar Webinars - Active

2/10/21 2:00 pm EDT

Automated Artisan Dough Technologies - From Silo to Mixer

Learn from Diosna and Shick Esteve how artisan dough mixing and pre-dough equipment combined with ingredient handling solutions form reliable automated solutions for your efficient production. In this live webinar you’ll learn how to reduce mixing time, dough temperature and length of ingredients list; and how to increase water absorption of dough, shelf-life and bread flavor. Read More

Webinar

10/21/20 2:00 pm to 11/6/20 EDT

Reduce Downtime and Increase Efficiency with Next-Gen Technology Solutions

Learn how you can reduce downtime, pinpoint line/plant-wide inefficiencies, and promote preventative maintenance. Shick Esteve’s next generation Clarity software platform increases efficiency and reduces OPEX by providing customers greater access to their data. Read More

Webinar

9/30/20 2:00 pm EDT

Dough Solutions Every Baker Should Know

Technology today allows enzymes to be developed with specific activities and produced to deliver the exact level of functionality required. Most often, the perfect solution for a given application will be an enzyme blend tailored to fit formula and process needs. Enjoy Lallemand’s expertise in fermentation and enzymes and join this webinar to learn how today’s enzymes can fix your bakery formulation challenges from process efficiency and dough strengthening, to clean label solutions and extending bread/baked goods shelf life. Read More

Webinar

7/23/20 to 8/21/20

Formulating Baking and Snack Foods with Honey

Formulating baking and snack foods with honey offers countless benefits ranging from flavor to function to marketing. In this engaging webinar, we’ll tell the story of honey from bee to the bottle, then detail the science behind honey’s composition and how the all-natural, unprocessed ingredient balances flavor, naturally extends shelf life and attracts consumers. Read More

Webinar

8/7/19 2:00 pm EDT

High-stability Oil Solutions in Bakery Applications

Industry experts from Stratas Foods and QUALISOY will dive into the baking industry’s needs and share results from new functionality tests comparing high-stability oil solutions in bakery applications including U.S. grown high oleic soybean oil. This webinar will cover the solution to the food industry’s constant search for ingredients and technologies that will improve product performance, exceed functionality expectations and meet customer demands for U.S. grown and sustainable ingredients. There will also be an overview of the enzymatic interesterification processing technique as well as a forecast for the future of that technology. Read More

Webinar

11/20/18 2:00 pm EDT

Better-for-You Bakery: How does indulgence fit in with the health-conscious consumer?

As consumers become more label conscious, shelf stable blends and mixes face the challenge of meeting the consumers desired claims, simplifying labels, and creating entirely new categories of indulgence. Tasting delicious is no longer good enough, you need to deliver indulgence and nutrition. In this webinar, we’ll discuss the current launch and buying trends in the bakery aisle, products that are breaking through the noise with high protein and gluten free claims, and offer some insight into formulating a bakery product that tastes great and meets claims. Read More

Webinar

9/12/18 2:00 pm EDT

A Superior Solution to Natural Mold Inhibition

Consumers are more informed than ever, spending time reading labels looking for high quality, great tasting foods. Traditional mold inhibition systems are falling out of favor. During the past 3 years, Cain has worked to develop a superior fermented mold inhibitor, AlphaFresh. The AlphaFresh webinar will take you through a brief look at consumer views on clean label and artificial preservatives followed by an in depth look at the effectiveness of fermented / cultured wheat for your bakery applications and how AlphaFresh can deliver the mold free days desired. Read More

Webinar

4/12/18 2:00 pm EDT

The Changing Rules of DSD in Today’s Market

Learn how new technologies from Honeywell and application specific work flows by HarvestDSD integrated to 3rd party solutions are enabling new approaches to DSD. Read More

Webinar

3/7/18 2:00 pm EST

Solving Formulation Challenges with Enzymes

In this webinar, we will introduce new enzyme technology for dough strengthening. Learn how these processing aids can fit into your production method and spark some new ideas for your reformulation plans. Read More

Webinar

11/15/17 2:00 pm EST

Cleaner Approach to Extending Shelf Life

During this webinar we will review the impact oxidation has on shelf life and introduce a line of plant based alternatives to TBHQ, helping manufacturers meet consumer demand for clean label food products. Read More
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    IBIE 2022 Webinar: State of the Industrial Baking Industry

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