On October 9th, ASB will be hosting three classroom sessions during IBIE.  Be sure to register to attend and mark your calendars:

8:30 AM - 9:30 AM: Solutions for the Natural and Organic Baker - Dr. Lin Carson, BAKERpedia

• What has been done (elimination of potassium bromate), what is in the process (elimination of ADA, sorbates, propionates), and what is in the future (SSL, aluminates, DATEM, preservatives, artificial colors and flavors).
• Ingredient solutions: Enzymatic solutions, coupled with fermentation science. Increasing the functionality of gluten and starch to make these structurally more functional. Natural mold inhibitors from spices.
• Equipment/process solutions: Technology that involves an improvement in hydration, fermentation, and lower stress equipment that reduces the need for more processing aids. Sanitation procedures that would call for less antimicrobials. Packaging and storage solutions that will increase shelf life.

9:45 AM - 10:45 AM: Preparations for Production Recalls - Ramon Rivera, Bimbo Bakeries USA; Charlie Moon, Flowers Foods; Tracie Sheehan, Aryzta, LLC; Steve Armstrong, Campbell Soup Company/Pepperidge Farm; Josh Sosland, Sosland Publishing

• Review of the steps taken to address a recent recall: Tools used, decision process and lessons learned.
• Recent decision to not issue a product recall: Tools used, decision process and lessons learned.
• What is demanded of ingredient suppliers to reduce the chance of undeclared ingredients, cross contamination, and allergens?
• Changes implemented to HACCP plans in response to FSMA?
• Use of Co-Packers to produce nationally recognized brands versus using your own internal assets for production;
• Do you audit these Co-Packers using company staff, outsource the audit or use existing audit results?
• How do you see compliance with FSMA unfolding in the year ahead?
• Company's Recall Plans and worksheets to Track products and manage a food recall process? Is the process automated?

11:00 AM - 12:00 PM: Oven Profiling: Solving the Mystery of Your Oven - Phil Domenicucci, AMF Bakery Systems 

When you get variations in the same product in the same oven where do you look? "It's always the Oven" is not the answer. Oven profiling provides a visual of the actual operation of your oven. By exposing air velocity changes, temperature variations, humidity levels and even heat flux you will achieve product quality. This session will show:

• Technology for oven profiling and implementing a profile plan
• Performance variables within the oven: air velocity, temperature variations, humidity stratification
• How varying conditions affect your product quality
• Profiles from Tray, Tunnel and Continuous Ovens and results to achieving consistent quality

7809 N. Chestnut Avenue
Kansas City, MO 64119

Office: 1.800.713.0462
Fax: 1.888.315.2612
asbe@asbe.org

Office: 1.800.713.0462

Kent Van Amburg, Executive Director
Extension #1
Direct: 609.937.1519

BAKER

Noor Shaheera Abdullah
Brighette Anderson
Abbey Filson
Liborio Fernando Villalobos

ALLIED

David Benner
Wayne Chase
Michael Kaufman
Michael Lomas
Anna Nieznanski
Jeff Privatt
Mark Redmond
Sasha Subich
 

Charles Roland III

Charles "Chuck" Roland III
passed away peacefully surrounded by his loving family on Friday, September 2, 2016.  Born August 22, 1936 in St. Louis, MO, he graduated from University City High School, attended University of Missouri Columbia and Washington University night school.  Chuck was the owner of Roland Industries Inc. world class specialists in custom food blending. He held many leadership positions within the industries organizations.  

For full obituary, please click here.

Victoria Polak

Victoria Lynn Polak of Wheatfield, IN, age 57, passed away on Tuesday, September 20, 2016 at her home surrounded by her loving family and wonderful dogs. Victoria graduated from Highland High School, Class of 1976. She went on to college at Moraine Valley Community College where she earned an engineering degree. She was the CEO of Verotix Systems for over 25 years.  Reflecting upon Victoria's contribution to the industry, Rowdy Brixey wrote ASB: "She is one of the only female Electrical/PLC Bakery Support Contractors I've ever worked with and has probably wired and programmed as many bakery ovens and proofers as any man in our industry...A truly gifted engineer and she maintained a wonderful spirit."  

For full obituary, please click here. 

Are you a baking industry consultant? Would you like to have your services promoted to the ASB membership and greater baking industry?

If so, visit the Consultant's Corner on the ASB website and list yourself today. It's a great way to market to a large number of potential clients. This is a member benefit and available at no additional cost to you Be sure to list yourself today! 

Website Tips: Update your ASB profile online.  Login onto www.asbe.org using your unique username/password, open the Membership tap drop down list from the left menu bar and select "Update Profile".  Then you may choose to update your profile information, or change your password. 

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