Baking & Snack - April 2005 - 93

ᮣ AIB hosts many international students throughout the year. Kazuya
Iwasaki from Nitto Flour Milling Co., Tokyo, Japan, oversees cake donut frying.
After the Baking Basics course, he began AIB's 20-week Baking Science and
Technology resident course.
ᮢ Kevin Ramsey, Chr. Hansen, flips donuts and cinnamon twits in the fryer.

importance of handling as it relates to product freshness."
In the lab on day four, we were up to our elbows learning
the processing steps of cakes and yeast-raised donuts. Each
lab group began by producing a different type of cake from
high-ratio yellow to devil's food to pound cake. During the
second half of the lab, we produced yeast-raised donuts including honeybuns, long johns and cinnamon twists, and
some groups experimented with original creations. Tasting
the hot, freshly glazed donuts was a treat.
During the lab on the final day, we produced blueberry
and old fashioned cake donuts and French crullers. Then
we evaluated our cakes from the previous day's lab with
Mr. Sollner, looking at crumb density and structure,
height and symmetry. The day ended with the presentation of diplomas by Dr. O'Donnell.
INVALUABLE SKILLS. Throughout the week of learning the basics and how to put them to use in the lab,
we began to understand some of the challenges bakers
face, the importance of ingredient and product handling and troubleshooting.
For allied suppliers, all of the skills taught in the course
are necessary to be able to effectively communicate and
work with bakeries throughout the industry to help them
produce high-quality products. "This class was very effective in presenting technologies and demonstrating the
principles of baking in the lab. It provided the optimal

combination of theory and practical learning," said Christian New, sales and marketing manager, Natural Soda,
Rifle, CO. "We hear about the effects of nonoptimum ingredients, but in the class we were able to see and taste the
effects first hand. This has also been a great opportunity to
meet others in the industry and network."
Ⅲ

How Long Can You Hold It?
Our Pneumatic Bulk Flour System stores, sifts, conveys, and
automatically weighs exactly the amount of ﬂour where you
need it, when you need it. This gives you better batch quality,
accuracy and control, plus a signiﬁcant cost reduction over
bagged ﬂour. Not only can you increase production, but you
can do it without breaking your back.

1-866-Pfening

"Working with Pfening is a non-event"

(1-866-733-6464)

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Email: sales@pfening.com

The Fred D. Pfening Co.
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MANUFACTURERS OF BULK AND MINOR INGREDIENT HANDLING SYSTEMS - PROOFING AND FERMENTATION SYSTEMS - LIQUID METERS
For more information, see Page 117

April 2005 / BAKING & SNACK / 95

http://www.pfening.com

Baking & Snack - April 2005

Table of Contents for the Digital Edition of Baking & Snack - April 2005

Contents
Baking & Snack - April 2005 - 1
Baking & Snack - April 2005 - 2
Baking & Snack - April 2005 - 3
Baking & Snack - April 2005 - Contents
Baking & Snack - April 2005 - 5
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