Baking & Snack - May 2018 - 18
New experiences and offerings
for artisan bakers at IBIE 2019
Clextral hosts extruded
Clextral, Firminy, France, hosted an Extrusion Discovery Course for
food processors about the technology and new product opportunities of twin-screw extrusion in Tampa, FL. Over three days, processors learned how to create extruded foods with high consumer appeal to increase their profitability and expand their markets.
The course combined classroom sessions and processing demonstrations for a comprehensive overview of the theory and practical considerations of extrusion processing. Demonstrations
were performed on the latest extrusion technology platform, the
EVOLUM+ extruder, in Clextral's food-grade test center.
Participants discussed questions with Clextral's extrusion experts and network with other processors to gain new perspectives and knowledge on the technology. Lecture topics included
extrusion trends, grain selection, processing considerations,
product quality and further processing. Demonstrations showed
extrusion, product drying and coating, co-extruded foods, and
whole grain snacks.
Attendees learn about extrusion machines and processes.
Middleby to host Artisan
The Middleby Bakery Innovation Center, Plano, TX, will host a
1-day course for bakers and industry specialists on the production
of artisan and healthy breads on June 6.
Lin Carson, PhD, CEO of BAKERpedia, and Jim Little,
vice-president of R&D and innovation, CraftMark Bakery,
Indianapolis, will lead the workshop, sponsored by the Middleby
Bakery Group, Plano, TX, and BAKERpedia. The entire course
will cover the art and science of artisan bread baking, focusing
on high-volume bakeries.
For more information, visit www.BAKERpedia.com.
18 Baking & Snack May 2018 / www.bakingandsnack.com
The International Baking Industry Exposition (IBIE) announced the launch of new and expanded show features tailored and focused on the artisan and specialty baking audience
at the event, to be held Sept. 8-11, 2019. IBIE will unveil a pavilion supporting the growth of the artisan and specialty market segment. This category strategy has been expanding since
2010, when IBIE partnered with the Retail Bakers of America.
Curated competitions, staged demonstrations from celebrity
chefs and certified master bakers, tastings, expert Q&A sessions, exhibitor demonstrations and much more will be held in
the pavilion. The program was designed to offer an immersive
experience for artisan and specialty bakers, cake decorators and
pastry chefs, with learning formats to serve all needs, including
hands-on demonstrations and unique product and ingredient
exhibits, according to Joe Turano, IBIE Chair, and president of
Turano Baking Co., Chicago.
The IBIEducate program will also showcase an expanded, full
track of sessions highlighting every aspect of the artisan business including: business best practices, marketing techniques,
and technical sessions and hands-on sessions that help bakers
master their craft and grow their businesses.
Thomas Shaughnessy, retired vice-president
and general sales manager at ConAgra Flour
Milling Co., Westport, CT, died April 3 at age
89. A native of St. Paul, MN, he graduated from
Cretin High School in 1948 and the College of
St. Thomas in 1950. He served in the US Army
during the Korean War.
Mr. Shaughnessy retired from ConAgra in 1995. A 50-year
member of the American Society of Baking, Mr. Shaughnessy also
was active in the American Bakers Association and the National
Association of Flour Distributors, Inc.
Arthur Handtmann, president of the
Handtmann Group Advisory Board, Lake
Forest, IL, died on April 14 in Biberach,
Germany, at the age of 91. He was the thirdgeneration leader of the Handtmann Group
and transformed it from a regional foundry in
Germany into an international group of compaHandtmann
nies with five global divisions and 3,600 employees.
Mr. Handtmann's drive for innovation and powerful business
ethics based on family values garnered him much respect from
employees and others who worked with him.