Commercial Baking July | IBIE ShowGuide 2022 by AvantFoodMedia

FRESH INSIGHTS ON TRENDS AND INNOVATIONS Commercial Baking www.commercialbaking.com ALL YOU NEED TO KNOW ABOUT THE 2022 BAKING EXPO DIGITAL EDITION IBIE SH WGUIDE JUL 2022 | STATE OF THE INDUSTRY | COMMITTEE CHAIR PROFILE | NEW SHOW FEATURES | AND MORE

Find out more at www.jkingredients.com or call us at 973-340-8700 Our Clean Label line of SOR-Mate products will keep your cakes, muffins, and other baked goods mold-free without the need for artificial preservatives all while enhancing the flavor! CL NG Clean Label Non GMO Kosher Pareve KP We make Clean Labels a piece of cake! Effective alternative to chemical preservatives! Introducing SOR-Mate

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One where advanced analytics and automated production systems combine to elevate technological achievement and change the way your plant operates. A new era where productivity is maximized, downtime is minimized, food safety is prioritized – and possibility is reborn. Rexfab is at the forefront of this revolution. We partner with bakeries and food manufacturers to automate downstream processes, implement advanced analytics and install more efficient conveying solutions. We’re ready to serve your needs now and help you reimagine your company’s potential. Get started at rexfab.com. WE’RE CLOSER THAN YOU THINK TO A NEW AGE IN THE BAKING AND FOOD INDUSTRIES. Visit us at IBIE booth #1355. COMMITTED PARTNER

Active Integrated Motion™ (AIM™) technology transforms frozen pizza handling by enabling automation in washdown environments. Intralox® AIM solutions include sorting, switching, and merging equipment that deliver maximized, reliable throughput and gentle product handling to your pizza packaging lines. AIM TECHNOLOGY FOR PIZZA © 2022 Intralox, L.L.C. 5011057_EN Automation for pizza handling that no one else can deliver. Scan QR code to learn more.

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with print issues sent only to hand-verified industry decision makers and influencers. To apply for a free subscription, please visit www.commercialbaking.com/subscription For advertising inquiries please call 816.605.5037 or 816.585.5030. COMMERCIAL BAKING Paul Lattan |Publisher816.585.5030 | paul@avantfoodmedia.com Steve Berne Director of Media | 816.605.5037 | steve@avantfoodmedia.com Joanie Spencer |Editor-in-Chief913.777.8874| joanie@avantfoodmedia.com Jordan Winter Creative jordan@avantfoodmedia.comDirector Liz Goodwin Managing liz@avantfoodmedia.comEditor Olivia Huels Multimedia olivia@avantfoodmedia.comSpecialist Annie Hollon Associate annie@avantfoodmedia.comEditor Maggie Glisan | Bella Foote info@commercialbaking.comContributors OUR MEDIA www.commercialbaking.com CHANNELSOLUTIONSINSIGHTSALERTMONTHLYWEEKLY | digital edition OUR COMMUNITYAVANT FOOD MEDIA Paul Lattan President - Principal | 816.585.5030 | paul@avantfoodmedia.com Steve Berne Vice President - Principal | 816.605.5037 | steve@avantfoodmedia.com Joanie Spencer Director of Content - Partner | 913.777.8874 | joanie@avantfoodmedia.com American Society of Baking JULY 2022 IBIE SHOWGUIDE FIND US ON

Commercial Baking considers its sources reliable and verifies as much data as possible, although reporting inaccuracies can occur. Consequently, readers using this information do so at their own risk. Commercial Baking is distributed with the understanding that the publisher is not liable for errors and omissions. Although persons and companies mentioned herein are believed to be reputable, neither Avant Food Media nor any of its employees accept any responsibility whatsoever for their activities. Commercial Baking magazine is printed in the USA and all rights are reserved. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. All contributed content and advertiser supplied information will be treated as unconditionally assigned for publication, copyright purposes and use in any publication or digital product and are subject to Commercial Baking ’s right to edit.

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Commercial Baking , ISSN 2767-5319, ISSN 2767-5327 is published quarterly in Feb, Apr, Aug, and Oct, with special issues in Jun, Jul and Dec, in print and digital formats by Avant Food Media, 1703 Wyandotte St., Suite 300, Kansas City, MO 64108. Application to Mail at Periodicals Postage Pending at Kansas City, MO, and additional mailing offices.

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Our solid and perforated steel belts have helped bakeries produce premium quality products for almost 100 years. Flat, straight, durable and easy to clean, they provide a baking surface that’s ideal for everything from rich, chewy all butter cookies to traditional biscuits and crackers. The other reason for choosing IPCO is our global service capability, providing the reassurance of premium productivity too. • High productivity wide belts up to 3500 mm. • Maximum versatility – bake more on an IPCO steel belt. • Energy efficient – lighter belt means lower carbon footprint. • Belt only or full range of conveyor components. • Installations, upgrades (mesh replacement), repair, maintenance and spare parts. Bake more, bake better with IPCO steel belt technology ipco.com/bake See us at IBIE Las Vegas · 18-21 Sept · Booth 2971

COMMERCIAL BAKING9 Features IN THIS ISSUE PLUS: Look for QR codes that contain exclusive digital content throughout the issue. 28 97 Sanitation Pavilion: Clean Commitment 93 Cannabis Central: Turning Over a New Leaf ABA/BEMA Spotlight: End Game To Robb MacKie and Kerwin Brown, immense challenges can make the industry better. 36 Dennis Gunnell: A True Team Player Cover: As a Gold Media Partner, Commercial Baking is proud to present this IBIE ShowGuide special edition. Baking Expo is a registered trademark of the International Baking Industry Exposition. Cover art inspired by IBIE official logo.

VISIT BENCHMARK AT BOOTH #4244 Your bakery product distribution and packaging solution. Re-engage with the baking industry, see the latest innovations, and ﬁnd solutions at the largest, most comprehensive baking industry event in the Western Hemisphere. Mark your calendar for September 18-21, 2022 and join us in Las Vegas to reunite with colleagues, network, attend educational programs, and see game-changing technology. Visit us at booth #4244 to see our latest “self-loading infeed”, the InFlight AC Loader. Also on display will be Southern’s iconic PowerPouch Intermittent Motion HFFS Packager and Kleenline Reciprocator Loop. Las Vegas Convention Center September 18 - 21, 2022 Booth #4244 | West Hall To ﬁnd a solution for your bakery packaging lines, call visit www.BenchmarkAutomation.net or see us at booth #4244 at IBIE 2022. PERFORMANCE, PACKAGED

COMMERCIAL BAKING11 86 107 IBIE DETAILS Meet the Committee 17 Welcome to IBIE 23 State of Retail Baking 43 Tiptree World Bread Awards 49 IBIE Logistics 57 Show Schedule 63 Rockin’ Pint Night 69 IBIEducate Summary 70 IBIEducate Schedule 73 Show Features 86 IBIE Floor Plan 102 Exhibitor List 129 INNOVATIONS IBIE Exhibitor Trends 107 IBIE Booth Trailers 110 Ad Index 144 QUICK READS Editor’s Note 14 The Last Word 146 Departments23 IN THIS ISSUE

The buzz began at the American Society of Baking’s BakingTECH conference in March, with conversations around solutions for these crit ical issues. Those discussions deepened when the American Bakers Association met in April for its first in-person convention since 2019. By the time BEMA gathered for its convention in June, IBIE plans were well underway … no conversation was without a mention of Baking Expo. These roads have been leading us to Las Vegas. Our industry has been challenged at the highest levels, but we’re more alive than perhaps at any other time in IBIE’s century-long history. On the pages ahead, you’ll find a complete overview of the Western Hemisphere’s largest baking industry tradeshow, which also includes the world’s most comprehensive on-site education program.

JOANIE SPENCER Editor-in-Chief | joanie@avantfoodmedia.com

While our team has been bringing you IBIE information since December, I am so proud to present our first-ever IBIE ShowGuide to help you with those final preparations as we head toward Las Vegas for IBIE 2022, Sept. 17-21. Yep, it’s been a wild ride, and it all leads to this. I can’t wait to see you there!

It All Leads to This

JULY 2022 IBIE SHOWGUIDE 14

A NOTE FROM THE EDITOR

It’s always fun to reflect on the three years between IBIE show cycles and think about how the industry’s needs have evolved. But this time, I don’t think there’s enough room on the page. After the ride of the century — COVID-19, supply chain disruption, a workforce crisis, war in Ukraine, critical shortages on key ingredients, and record-breaking inflation — it’s safe to say the industry needs this show now more than ever.

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knowledge and passion

Allen secretary/treasurerWright VP of sales and marketing, Hansaloy 27 years in the baking industry Leadership Expo-goers the show floor at the Las Vegas Convention Center they may come across some of these industry industry 2022 IBIE committee members bring of to triennial event.

DennischairmanGunnell President, Formost Fuji 36 years in the baking industry

COMMERCIAL BAKING17

Committee

this fall,

an array

this

MeetCommittee THE

Jorge Zarate vice chairman Global SVP of operations and engineering, Grupo Bimbo 35 years in the baking industry

leaders. With more than a century of combined

venture through

expertise across a range of specialties, the

MEET THE COMMITTEE KimcommitteeAlbers-Nisbetmember UnitedPresident,StatesBakery 33 years in the baking industry Michael Cornelis past chair and committee member VP, American Pan 37 years in the baking industry Jason Frye committee member SVP of supply chain planning and performance, Flower Foods 30 years in the baking industry

A Fresh Approach To Custom Automation®… capwayautomation.com

D.J. committeeLeCronemember

Joe Turano past chair committeeandmember President, Turano Baking Co. 25 years in the baking industry

Our new flour filtration system is designed to operate in a vacuum environment. As extra-fine flour dust collects on the filters in the system, a reverse jet pulse blast removes the particles from the filters where they drop to the hopper below. The DEFP Filtration System contains a hydrophobic, oleophobic, anti-static polyester felt filter media that resists oil absorption from sesame seeds or other product toppings containing oils. This also aids in dust release from the filter. The system is built with stainless steel for sanitation and durability. It features a dust collector, a hopper with a removable collection bin and a gate valve to facilitate tote removal. The vacuum ducting has buna rubber gaskets with quick-clamp connections to reduce static electricity. It’s the easiset cleaner-upper on the market! Call today to be the first in line to have our new DEFP Jet Pulse Filter installed in your bakery. 877.222.7929

Dave committeeWatsonmember Food, bakery and snacks engineering SME, The Austin Co. 39 years in the baking industry

Is excess flour creating a mess?

The Capway DEFP Jet Pulse Filter System is designed to prevent the flour mess from your Depanner operation.

A Fresh Approach To Custom Automation®… capwayautomation.com

The Capway DEFP Jet Pulse Filter System is designed to prevent the flour mess from your Depanner operation.

The system is built with stainless steel for sanitation and durability. It features a dust collector, a hopper with a removable collection bin and a gate valve to facilitate tote removal. The vacuum ducting has buna rubber gaskets with quick-clamp connections to reduce static electricity. It’s the easiset cleaner-upper on the market! Call today to be the first in line to have our new DEFP Jet Pulse Filter installed in your bakery. 877.222.7929

Ken committeeNewsomemember CEO, Markel Food Group 25 years in the baking industry

CEO, LeMatic 40 years in the baking industry

Is excess flour creating a mess?

The DEFP Filtration System contains a hydrophobic, oleophobic, anti-static polyester felt filter media that resists oil absorption from sesame seeds or other product toppings containing oils. This also aids in dust release from the filter.

Kerwin Brown and MacKie and

CEO, BEMA 30 years in the baking industry Robb

President

CEO, American Bakers Association 27 years in the baking industry

Executive director, Retail Bakers of America 9 years in the baking industry IBIE Leadership IBIE is co-owned by the American Bakers Association and BEMA and supported by Retail Bakers of America in a joint partnership. Below are the leaders behind those organizations.

President

Bernadette Shanahan-Haas

JULY 2022 IBIE SHOWGUIDE 20 MEET THE COMMITTEE

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We can’t wait to see you at IBIE Vemag Dough Divider ■ Versatile, high-speed production ■ Superior product quality ■ Unmatched scaling acuracy ■ Easily adjustable to produce a wide range of breads www.reiser.com Reiser • Canton, MA • (781) 821-1290 Reiser Canada • Burlington, ON • (905) 631-6611 Reiser UK • Milton Keynes, Bucks • (01908) 585300 2022 Meet our Bakery Specialists and see all our innovative solutions Visit Reiser at IBIE | Las Vegas | September 18-21 | Reiser Booth 2145

COMMERCIAL BAKING23

The educational sessions are crafted to IBIEofcourtesyPhoto

The Baking Expo is bringing the industry back together after turmoil and

But IBIE 2022 allows the baking indus try to do just that from September 17-21 at the Las Vegas Convention Center. The Baking Expo invites baking profession als across industry segments to come together for one streamlined event. This triennial gathering is an opportunity for bakers of all types to learn from one another, make new connections, collab orate on overcoming problems with innovative solutions, become acquainted with the latest trends and enhance the performance of their respective opera tions — one step at a time. Every aspect of this year’s Expo serves a purpose and is built with intention. Global leaders in the industry are set to reconvene after — and during — times of chaos, and they will bring technology with them that will advance the efficiency of baking operations of all sizes. Nearly 1,000 manufacturers and suppliers across multiple sectors such as sheeting, ovens, packaging and more will be available and eager to give hands-on demonstrations of their innovations for prospective clients. The 1,000,000-sq.-ft. show floor will highlight all the technology available for bakers to increase their speed, output and bottom line. There will also be an entire day dedicated to the show’s world-class educational programming, IBIEducate.

IBIEperseverance.INTRODUCTIONBetter Together

BY LIZ GOODWIN The baking industry needs a moment to Industrybreathe.professionals across the coun try have been scrambling since the last IBIE, held in 2019, which might seem like a lifetime ago, considering all that’s transpired since then. From the COVID19 pandemic to the workforce shortage to record inflation across several cate gories, it seems like there’s been no time for bakers and suppliers to huddle up and ask themselves — and one another — “What’s next?”

IBIE 2022 is bringing the baking industry back like never before.

JULY 2022 IBIE SHOWGUIDE 24 IBIE INTRODUCTION be customizable through “tracks,” which are specifically constructed by profes sion and audience type, all targeted to address challenges and opportunities in the baking industry. By scheduling this day of learning first, attendees can take the knowledge they gain through educational sessions and conversations amongst peers and apply it to the rest of their IBIE experience. When it comes to show features, each forum has built in creativity, friendly competition and collaboration for the optimal attendee experience. The Artisan Marketplace is returning with lessons and skill-honing sessions for bakeries big and small. As commer cial and retail baking operations work like yin and yang, both industries bene fit by seeing what’s happening in the world of artisan. The Creative Cake Decorating Compe tition, presented by Retail Bakers of America, brings the “everything is cake” craze to life on a large-scale stage. Cyd Mitchell, bakery consultant, busi ness coach and founder of Sweet Fest, will serve as host and commentator of this year’s competition. Celebrity judges including Jorg Amsler and Kath leen Lang, with more to be announced closer to the Expo, will be present to judge the cakes, offering not only a killer photo-op, but also the chance to talk to professionals who know how to capture the world’s attention. New to the Baking Expo this year, the Cannabis Central Pavilion will clear the smokescreen of logistics when it comes to baking with cannabis, a market that’s exploding in popularity but also clouded with confusion. This show feature is presented in partner ship with Cannabis Products , a leading publication covering cannabis food, all in one place, baking companies and suppliers will have the rare opportunity to forge new connections, create new partnerships and tackle industry chal lenges together. The pages ahead will tell you everything you need to know about IBIE 2022, from exclusive insights to sneak peeks and new-and-improved show features, hall maps and more. As the baking industry prepares to come together after a whirlwind of uncertainty, all players in attendance are sure to come out of this Expo stronger, smarter and ready to take on the future … whatever it may hold. CB beverage and baking trends. Educa tional sessions and demonstrations will teach bakers the ins and outs of working with marijuana, and leaders in the field will be sharing their insights. Three other new elements — short insights from industry experts called Quick BITES, the Sanitation Pavilion and the Tiptree World Bread Awards USA honoring the best and most ground breaking breads — will also be present at the show. All this and more will be available for the 23,000 industry members who attend the Expo. With professionals across the grain-based foods and baking industry

New additions to the IBIE show floor are sure to provide insightful learning opportunities to all attendees..

IBIEofcourtesyPhoto

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Shick Esteve will be showcasing the latest in ingredient automation solutions and process design. Our expertise includes automation of bulk, minor/micro, liquid ingredients, flour reclaim and process design. Experience first hand functioning displays of: • Minoringredientautomation • Dusting flour supply and recovery systems • Liquidingredientautomation • Quick inspection sifter • Vacuum conveying technology • Continuousmixing • Batchmixing • Grain soaking technology • Bulk ingredient delivery and weighing • Industry leading process controls and data management Connect with us to learn more in booth #1101

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Supply chain disruption had a major impact on pricing and lead times for ingredients and equipment, often leaving bakers and their suppliers in a lurch. It’s a struggle when a long-term solution is still a long way off, but in many ways, it’s making the industry stronger and more efficient, positioning it to come out of this better than ever. In the chaos Olympics, the baking industry is going for the gold.

Every IBIE year, it’s customary to reflect on how industry trends have changed during the show’s three-year cycle. But little did we know that less than six months after the 2019 show closed, life as the world knew it would change forever. As the industry prepares to meet in Las Vegas for the 2022 Baking Expo — the first truly international baking show to take place in-person since 2020 — Robb MacKie and Kerwin Brown, respective presidents and CEOs of American Bakers Association (ABA) and BEMA, which co-own IBIE, sat down to reflect. They revered the ability of bakers, suppliers and allies to navigate the upheaval, and they expressed the overall sentiment in the industry leading up to the show. From the pandemic to supply chain disruption and labor shortages to war in Ukraine, bakers haven’t gotten a break since leaving Las Vegas three years ago. It’s safe to say this is the toughest environment the industry has seen in 100 years. If these were Biblical times, bakers might well be preparing for a plague of locusts. “I have talked to people who have been in the industry for 50 years,” MacKie said. “I ask them all the time if they’ve ever seen an environment like this, and the answer is always, ‘No.’”

To Robb MacKie and Kerwin Brown, immense challenges can make the industry better.

End Game

“It’s like an athlete who goes through a rigorous workout,” Brown suggested. “And this has been the hardest workout we could ever imagine. But it’s made us leaner, tougher and more resilient. We’ve had to find answers we didn’t have to look for before.”

JULY 2022 IBIE SHOWGUIDE 28

BY JOANIE SPENCER

Despite the hardships, the industry has remained focused on protecting employ ees, serving customers and getting prod uct onto store shelves and kitchen tables. The strength and resiliency that has come from it is perhaps just as unprece dented as the hardships themselves. “The variety of decisions, and the speed at which they’re being made, has accelerated astronomically,” MacKie said, recalling how swiftly baking companies jumped into action to get product out the door during the crisis of foodservice shutdowns and retail bread shortages. That precision provided a foundation for addressing supply chain problems that soon followed.

“This has been the imagine.couldworkouthardestweeverBut it’s made us leaner, tougher and more resilient.”

Kerwin Brown | president and CEO | BEMA

COMMERCIAL BAKING29 IBIEofcourtesyPhoto

Looking back at pre-pandemic times, manufacturing seemed relatively straight-forward for bakers and suppli ers. Make a product; ship the product. “Now, it looks more like, ‘I might have a product; then again, I might not. And if I do, I can’t ship it,’” Brown said. “Or, ‘My first trucking choice fell through and I have to go to my second or third choice.’ Equipment manufacturers used to order parts or controls and get them in two weeks, but now they don’t know when they’ll get them.”

This topic will not only drive conversa tions at IBIE exhibitor booths this fall; it has also dominated several i ndustry events leading up to the show. With the American S ociety of Baking’s BakingTECH c onference, along with ABA C onvention and BEMA C onvention, happening in-person this year, bakers were able to engage in meaningful conversations with their suppliers in more intimate, business and thoughtleadership environments.

STATE2019. OF THE INDUSTRY

MacKie (left), president and CEO of the ABA, and Brown, BEMA president and CEO, reflect on how the industry has adapted since

While the supply chain has been rattled, it hasn’t — up to this point — stalled out consumer demand for baked goods. Despite inflation reaching a 40-year high, many baking companies are still reporting record profits. It’s a complicated “good news, bad news” scenario. Business is booming, and while that’s classified as a “good” problem, bakeries are often scrambling to meet high demand amid labor short ages and long lead times for equipment that could fill those workforce gaps. The same is true on the supplier side, as ingredient producers and equipment manufacturers are fighting shortages of their “Thereown.are fundamental shifts going on in terms of capacity utilization,” MacKie said. “Five years from now, the supply chain is going to look vastly different. Some of it may be sourcing some of those key components for control systems domestically. And the whole ingredient supply chain is being analyzed now. Leaders in the industry know they’ve got to get there.”

“There

Nearly every industry is shifting to workfrom-home or hybrid strategies, as well as a new “gig” mentality for work ondemand. That’s changing consumer eating preferences and purchasing habits, which directly impact the baking “Withindustry.people not necessarily going into the office five days a week, it’s affecting the lunch stops, sub shops and other franchise chains,” MacKie said. “Looking at how the breakfast category is changing as well, we know it’s going to impact how our members operate and their position in the market. And the suppliers will have to adjust to that, Throughtoo.”

These conversations will invariably arm decision makers with the right informa tion as they step onto the IBIE show floor, where ingredients and equipment will be on “Thedisplay.conversations that have occurred this spring and summer are shaping what exhibitors will bring to the show,” MacKie said. “I would suggest that exhibitors double down and use these meetings as opportunities to understand what bakers are really looking for, and then bring it strong to IBIE.” If attendance is anything like it was in 2019, IBIE is looking at welcoming well over 22,000 industry members from around the world. After being apart for so long while simultaneously dealing with the greatest challenges in the in dustry’s history, that will look something like “ecstatic euphoria” to MacKie. “After all the Zoom and all the triage that’s had to be done in so many aspects,” he pondered, “how great is it going to be to gather the global baking community back together again?”

While the industry celebrates the return to in-person interaction, there is something to be said for the role virtual tools have played. They’ve not only helped commercial bakeries keep operations afloat but also, on a certain level, changed the way the industry does “COVIDbusiness.obviously forced everyone into remote,” Brown said. “We all had Teams, Zoom, web cams and those things, but we just hadn’t used them. That changed at record speed, and now most of us are comfortable with it.”

challenges and opportunities that have come from these shifts, adapt ability has proven to be the baking indus try’s modus operandi Many bakers have adapted to things like remote factory acceptance tests (FATs) when COVID spikes caused restrictions to tighten or for vendor meetings when travel schedules just don’t “We’vejive.gotten much more efficient on the virtual side,” Brown said. “Whether it’s for FATs or customer support, a lot of it was already there and we just didn’t utilize it. I believe we’ll take what we’ve learned and keep using it for the future.”

now,Fivefundamentalareshiftsgoingonintermsofcapacityutilization…yearsfromthesupplychainisgoingtolookvastlydifferent.”

Robb MacKie | president and CEO | American Bakers Association

JULY 2022 IBIE SHOWGUIDE 30 STATE OF THE INDUSTRY

From equipment purchases to plant startups, remote tools will remain in the toolbox. In fact, MacKie described one ABA member company that managed four international plant startups — in three different countries — all virtually. “That’s not to say [the process] was flaw less,” MacKie noted. “But I can’t imagine 10 years ago a baker saying, ‘We’re going to start up a multi-million-dollar, interna tional plant remotely.’”

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The industry has adapted to remote learning with an onslaught of webinars and digital training tools. And while virtual is a great option for training and continuing education without having to leave the bakery, the hands-on opportunities through IBIEducate are filling a gap that many bakery professionals have been longing to close. In addition to IBIEducate programming throughout the duration of the show, there’s a full day dedicated solely to education on Sept. 17, a day before the show floor opens.

STATE OF THE INDUSTRY

IBIEDUCATE FILLS THE LEARNING GAP

“It’s been so refreshing to speak with people from Canada, Italy and different parts of Europe and hearing how the travel has become easier,” Brown said.

While these options keep the industry and general workforce moving on the daily, that sentiment doesn’t translate to tradeshows and events. For IBIE exhibitors and attendees, the feeling is the same: Nothing beats being in-person. Although remote interaction strength ened existing relationships between bakers and their current vendors, virtual platforms also limited their ability to develop new relationships. In fact, live events have been proven to be the most effective channel to find new leads, with IBIE research indicating that closing a deal from a tradeshow lead is almost half the cost of closing one from a sales call.

JULY 2022 IBIE SHOWGUIDE 32

In addition to eyeing a matrix of international activity to understand the needs and interaction from international attendance, MacKie is also participating in regular calls with counterparts around the world to discuss market conditions and conduct outreach. “The markets are shifting, and there is still a level of anxiety,” MacKie said. “You don’t have a global pandemic and a war in Europe without it having an impact. But we are doing everything we can to help mitigate that.”

Although North American bakery professionals have been able to use those in-person meetings and conven tions for IBIE preparation, many companies abroad have not had the luxury. Events such as interpack in Dusseldorf, Germany, and Munich’s iba show (a strategic partner to IBIE) have yet to see their tradeshow floors. It’s left those international operators hungry for face time. With an official partnership with IBIE, iba organizers made the difficult decision to postpone its show — for the second time — until 2023, allowing IBIE to open “Weuninterrupted.haveto give huge thanks to the organizers of iba,” MacKie said. “We can’t forget what it means that they chose to re-open their show after ours. It’s a testament to the strength of our partnership, and we are committed to doing everything we can at IBIE and beyond to support them.”

International travel has become much easier in recent months thanks to relaxed restrictions, whether from governmental or corporate directives. That’s not only alleviating bottlenecks for doing business, but it’s also good news for international attendees seeking the tradeshow experience once again.

“We’ll have more than 100 classes in the program,” said Kerwin Brown, president and CEO of BEMA, which co-owns IBIE with ABA. “It’s a huge opportunity for the industry to get targeted education, along with demos and hands-on training, all in one place. With everything that’s happened in the past few years, I don’t think it’s ever been needed as much as it is right now.”

“I’ve talked to so many bakers who have said, ‘We had to rely on our current vendor list because we couldn’t go out to see other things or meet new people,” Brown said, noting that IBIE will allow bakers and suppliers to develop those potential new partnerships. According to Excalibur Exhibits, nearly half of trade show attendees plan to buy at least one of the products or services on display.

“This is something we’ve been keeping a close eye on.”

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JULY 2022 IBIE SHOWGUIDE 34 STATE OF THE INDUSTRY

Brown sees all the happenings of the past 30 months as “disruptors.” That can be terrifying and even costly, but good can also come from disruption, as long as we mute the echo chamber. “I’m excited to be back in a place where meetings — IBIE in particular — are something people can decide to attend and not have to question, ‘Can I get there?’” Brown said. “Then we get to choose where is the right place to be. And overall, we think IBIE is the right place to be.” CB —Right ABA and BEMA, co-owners of IBIE, have served the industry through every challenge and disruption. Photo courtesy of IBIE

Reflecting on all that’s happened, and looking toward the future, Brown and MacKie understand the importance of taking nothing for granted. “In 2019, we may have been on our heels a little bit, and the US baking market was in a bit of a defensive posture,” MacKie said. After all the adversity, it would be easy for the industry to walk into IBIE a little worse for wear, but the reality is that bakery today is smarter and stronger. “If we’ve learned anything, it’s that there will probably be another surprise or two between now and the show, MacKie said. “But we know how to set the game plan, and we know the industry is going to be okay.”

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It can be said that a career path is like those Choose Your Own Adventure novels for young readers. Every decision takes a person on twists and turns that tell a new story … and often nothing like they planned. And sometimes, an industry is better for it.

IBIE committee chair Dennis Gunnell reflects on how a beloved sport and the longevity of his career paved the way for this once-in-a-lifetime leadership role.

A True Team Player

Dennis Gunnell, president of Formost Fuji Corp. and IBIE committee chair, had an opportunity to use his computer science degree to get in on the ground level of Microsoft in the early ’90s. But something was pulling him in a different direction, and he heard a calling from a major packaging player in the baking “Afterindustry.talking with Microsoft, I just couldn’t see myself sitting at a computer terminal,” he recalled. “I didn’t think about the fact that somebody had to manage and lead the business. I just thought about sitting at a desk, pounding out code and said, ‘I’m not doing that.’” A former professional soccer player, Gunnell longed for more action, and he got the sense that Formost Fuji — then simply Formost Packaging (the company formally merged with Tokyo-based Fuji Packaging 10 years ago after a decadeslong partnership) — could offer that hands-on experience he craved.

JULY 2022 IBIE SHOWGUIDE

FujiFormostofcourtesyPhoto

BY JOANIE SPENCER

After all, every coach was a player first.

“It’s important to know that being a leader doesn’t mean you always need to be out in front,” Gunnell said, noting that leadership requires the ability to see who is best suited for which responsibilities. “I’ve been fortunate in my soccer and professional careers to have leaders I could watch manage people in that way, and it’s impacted my own Althoughstyle.”IBIE is a triennial event, the work is constant. When a show ends, the next planning cycle immediately begins. Gunnell’s sports experience has, in some regard, paved the way for that mindset. “Every day when you’re a professional athlete, you’re looking at every practice or every game, no matter the outcome, and finding a better way to do things,” he said. “Whether you’re watching tape or training on skills, you have to continually tweak things. And that absolutely applies to busi ness and to IBIE. We have to constantly be evaluating what we did well, where the weaknesses are and how those fit into the big picture.”

In that respect, Gunnell has become a veritable champion for the consumer “Manyexperience.ofus are guilty of making packag ing that’s really difficult for the consumer to get into,” he said. Being a champion of the consumer experience starts with cham pioning the process. For marketing, R&D and operations to work together efficiently, each side must be cognizant of the others’ challenges. Gunnell knows that packaging plays a pivotal role in that. “On a bigger scale, you have to understand packaging size in relationship to the prod uct — or a whole gamut of products — so you can intelligently educate the customer on what can be packed efficiently with automation,” he said. Then again, there are certain times when ease-of-opening must work in the other direction. That’s becoming much more prevalent as cannabis plays a bigger role in baked goods, and at IBIE, attendees are seeking education on every aspect of the process of baking with cannabis, including packaging. “I didn’t necessarily go into it thinking about the baking industry; Formost is in a lot of industries, though baking is our ‘bread and butter,’ so to speak,” he said. “But it gave me a broad perspective and an approach to what certain indus tries would look like. I could ask, ‘Where are we going to be in two, five or 15 years?’”

To address these kinds of challenges, the 2022 Expo is hosting its first-ever Cannabis Central, a feature that Gunnell and the entire committee put a lot of effort into developing so that bakers already in the space can refine their practices, and those looking to break into that side of the business can learn more.

Stepping into the role of committee chair was a natural fit for Gunnell, whose experience in professional sports has ingrained the team mentality in him.

COMMERCIAL BAKING37 EXECUTIVE PROFILE: DENNIS GUNNELL For him, it’s not enough to know the customer’s needs. He understands the “why” behind them, too. “It’s critical for us to understand how equip ment is going to interact with the manufac turer,” he said. “We absolutely have to know the consumer trends so we can clearly see what’s needed by our customers. It might not be a direct line drawn between the equipment and the consumer, but knowing something as simple as the frustration when a person can’t get the package open is incredibly important.”

Longevity in relationship-building led Gunnell to the IBIE Committee, a group of the baking industry’s leadership elite, with centuries worth of collective industry experience. That experience is based in an under standing not only about industry needs but also how consumer demands are trending in the market. With a committee of five bakers and five suppliers, these concepts are vital to the show’s success. Gunnell has emphasized this in his own professional development over the years. “We do a lot of work in the cannabis area, and we understand that the packaging has to be hard to open,” Gunnell said.

What he discovered was a common thread between his own core values, the Formost corporate philosophy and the overall culture of the baking industry. It’s what kept him in the industry and specif ically at Formost for 36 years, ultimately leading him to his seat as committee chair for Baking Expo, the Western Hemi sphere’s largest global bakery show. That thread was all about relationships, a concept he knew well from his days as a pro athlete. “A relationship-driven approach is just about everything in baking,” he said. “You’ve got to build that trust, or you won’t get very far. And if you do, it’s not sustainable. We’re in a lot of industries, and it’s definitely more prevalent in baking. The Formo family created that kind of atmosphere and took care of their people with a long-term approach.”

EXECUTIVE PROFILE

“I was shoulder-to-shoulder with BEMA leaders like Rich Hoskins and Fred Springer, who were leading a lot of change for the association,” he recalled. “As I came into leadership, I also had the opportu nity to work with bakers outside my own customer base. Having those opportu nities and developing relationships in the industry allowed me to put my own fingerprint on things.”

During Gunnell’s dozen or so years on the planning committee, the group has made a concerted effort to include more aspects of the baking industry, including a heavier emphasis on retail and artisan, as well as develop IBIEducate, the industry’s most robust event education program. By incorporating a variety of perspec tives, the show has become more vibrant, relevant and accessible than ever.

Before becoming IBIE chair, Gunnell spent about a dozen years on the committee putting his team mentality to work for the show.

IBIEofcourtesyPhoto

Things can get interesting when sportsmanship meets business. A game or match is the culmination of rigor ous training and allows very little outside influence. While baking is similar in terms of processes and regulations, the busi ness side has a host of factors — say, a pandemic, a war, supply chain disruption — that can throw everything completely Gunnell’soff-kilter.

athleticism and engineering mindset creates the balance needed to “Thelead.key is to listen and understand what the real challenge is, what needs to be solved,” he said. “It takes soft skills to know who can evaluate a problem and then having the hard skills and technical ability to engineer a concept or automa tion that will work in real time. Leadership is about bringing it all together.”

JULY 2022 IBIE SHOWGUIDE

“It’s important to have a strong, cohesive voice, and bringing ABA, BEMA and RBA together at IBIE is about having that common message for the baking industry,” he said. “It’s something very special that you don’t see in many other industries.”

Gunnell’s fingerprint puts the mark of teamwork on the IBIE committee.

As a past board chair for BEMA, co-owner of the show with ABA, Gunnell has a deep understanding of what IBIE exhibitors need to best serve attendees. His leader ship throughout seasons of change in the association has provided a framework for the industry and Expo.

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As the committee chair for the largest global bakery show in the Americas (North and South), Gunnell knows it’s the team that brings this Expo to fruition, especially in all the chaos that’s happened since the 2019 show. More than anything, there is joy in bringing the industry together in the face of adversity and uncertainty. It’s the culmination of a three-decade career that has given him so much.

EXECUTIVE PROFILE JULY 2022 IBIE SHOWGUIDE

Reflecting on that, Gunnell offers advice to the next generation who may be coming to IBIE for the first or second time. “It may be a cliché, but you’ve got to be a sponge,” he said. “Get out there early, go to association meetings. Get on the floor and visit booths and go to new education sessions to learn about what’s not in your wheelhouse. You have to be willing to do all that if you want to grow through posi tions and get to this seat. It doesn’t happen overnight, but the industry gives opportu nities to those who want to flourish.” CB “Whether you’re watching tape or training on skills, you have to continually tweak things. And that absolutely applies to business and to IBIE. We have to constantly be evaluating what we did well, where the weaknesses are and how those fit into the big picture.”

Dennis Gunnell | president, Formost Fuji | committee chair, IBIE

At IBIE 2019, Gunnell (right) “broke bread” with then committee chair Joe Turano, president of Turano Baking Co., at the opening of the show.

“When I first came onto the IBIE commit tee, my first task was the education program, and we blew it up,” Gunnell said. “We didn’t call it IBIEducate at the time, but Lynn Sherman from the Retail Bakers of America and I put the program together with a lot of help. We created new tracks like management and production, and it created a new program for IBIE that has continued to blossom.”

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But the heart of a retail baker beats with tenacity, and many — including Stobaugh — found ways to emerge, perhaps even better than before. Some business models had to be restructured, but in some cases, what looked like a COVID response was actu ally the pandemic granting b akeries permission to make lasting changes they’d been otherwise reluctant to try.

IBIEofcourtesyphotosAll

ARTISAN PERSPECTIVE

Although the severity of challenges varied state-to-state, retail bakeries suffered the same plight of foodser vice during the pandemic’s shutdowns.

was tough,” said Patti Stobaugh, owner of Conway, AR-based PattiCakes Bakery and Retail Bakers of America (RBA) board chair. “Like everyone else in the beginning, we were unsure of what would happen, and we worked hard to hold onto our employees. Not knowing how we’d be able to keep those families fed was really tough.”

Independent bakery operators will enter IBIE stronger … and smarter.

Since the last IBIE, the baking industry’s retail side has experienced massive upheaval that changed many businesses … some for better, some for worse, but all for good.

BY JOANIE SPENCER

Many retail bakeries have changed their product lineups and even their business models in the past few years.

Retail’s Re-Emergence

Regardless, one thing is certain: The transformation that has taken place will impact how retail and artisan bakers view IBIE when they walk through the Las Vegas Convention Center doors on Sept. “COVID17.

COMMERCIAL BAKING43

JULY 2022 IBIE SHOWGUIDE 44 ARTISAN PERSPECTIVE

For example, PattiCakes chose to discontinue custom wedding cake offerings last year in lieu of g enerally customizable occasion cakes available online. The decision wasn’t directly COVID-related in the sense that it may not have been derived from the hit taken by the bridal industry. Rather, it was in response to poor customer behavior and a p andemic-driven reality that screamed life is just too short “[The wedding cake business] had become unbearable,” Stobaugh recalled. “So, we lined out as a team where our biggest frustrations were. But had COVID not forced us to look at some things, I don’t know that we ever would have made a decision like that. We were talking about cutting around $400,000 in sales.” or didn’t have a good profit margin, and that allowed them to take hold of their business and go after customers in new Whileways.”record inflation is hitting consumers hard, especially at the gas pump, independent retail bakeries are still positioned as a destination where consumers get not only a specialized baked good but also an experience that can’t be found anywhere else. “There’s a ‘shop local’ mindset happen ing,” Shanahan-Haas said. “People want to support their community, and retail bakeries are still a big part of that.” While community support is often keeping these shops afloat, it doesn’t exempt them from the labor crisis.

In an era when unpredictability is the IBIE new status quo, the gamble paid off. PattiCakes made up sales in other aspects of the business with savory offerings like sandwiches and heat-andeat Othercasseroles.bakeries in different regions made similar moves. Some closed additional locations to streamline operations, oftentimes a business decision that was already on the radar prior to the “COVIDpandemic.gave many bakers permission to make changes they’d been avoid ing,” said Bernadette S hanahan-Haas, RBA’s executive director. “But by making COVID the ‘bad guy’ in the background, they could do things like cut items that were too expensive

From IBIEducate to show features throughout the convention center, artisan bakery techniques can be found at Baking Expo to benefit a baking company of any size.

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To accommodate, PattiCakes can break shifts out by stages of the process for certain products. For instance, the bakery’s croissants are produced over three days, so Stob augh relies on three separate people to make them. “Not one person sees it all the way through,” she said, noting that the shifts are divided into mixing and makeup, lami nation, and shaping and forming. “The only requirement we have is keeping it in that line; Person ‘B’ can’t come in to work if Person ‘A’ hasn’t done their job. But other than that, it’s flexible. I don’t make anyone work overnight like we used to. Quality of life is just too important now.” The gig-style workforce has made retail bakers rethink — and restructure — how their businesses function, but that’s not necessarily a bad thing. “People don’t want to feel like they’re doing a ‘nine to five,’” Stobaugh said. “They don’t want to come in every day working for ‘the man.’ They want some thing they enjoy, and hopefully, we help them have some fun while they’re here.”

All these changes are putting a new lens on how retail bakers view their priorities for navigating IBIE, especially emerging from what has felt like a threeyear vacuum for many bakery owners. “We’re putting a little bit d ifferent of a focus on IBIEducate,” said Shanahan-Haas, who helped build the award-winning curriculum that consists of more than 100 sessions, hands-on

ARTISAN PERSPECTIVE

The overall baking industry is no stranger to the workforce shortage, but on the retail side, it’s ushering in a “gig” mentality spurred by ride share and delivery mobile apps, services that offer workers ultimate flexibility.

“I have to be extremely flexible with my crew on when they work,” Stobaugh said. “Within reason, they can tell us what hours work best for them, and that’s how we structure the schedule.”

Exhibitors whose products or services cross over both sides of the industry must understand those caveats that come with artisan baking, accord ing to Shanahan-Haas. Needs for these smaller operations can be very specific, and the best supplier relationships start with a genuine understanding of how those needs play a part in the artisan Inprocess.threeof the hardest years the industry has ever seen, retail bakers are coming out stronger for it, and also smarter. “These bakers are in it every day,” Shanahan-Haas said. “They’re making cakes and pulling bread from the ovens. They want to make sure technicians can come to the bakery and talk the real deal with them, more than just making a sales call.” Patent Pending

Outsidebusiness.”the

workshops and demos. “Now more than ever, retail bakers are coming to IBIE feeling like they’re the only ones who’ve had to deal with many of these issues. So, we’re structuring education in a way that allows them to not feel so alone and walk away with tangible ideas and networking they can implement in their businesses the minute they get back. The education focus is really about providing the quality of speakers and topics that bakers can use to better their hallowed halls of IBIEducate, there’s much for retail bakers to learn from — and teach to — the commercial side of the industry. While artisan bakers can gain best practices in areas such as efficiency and food safety from their commercial counterparts, the largescale manufacturers can also take cues on R&D and innovation from the artisans. “Those bigger companies don’t just want ‘button pushers,’” Shanahan-Haas asserted. “They want people who are skilled and knowledgeable about the ingredients and the process, how the bun should look or how it should pull. They can learn that from retail bakers.”

COMMERCIAL BAKING49

Baking’s Upper Crust

BY ANNIE HOLLON heregoesCredit©

While the Tiptree World Bread Awards USA is just four years old, it has quickly established itself an authority on breadmaking. The awards will make their post-pandemic return at IBIE, where, for the first time, judging will take place at the show. Hundreds of loaves will go head-to-head in a competition that lauds technique alongside innovation and Whenartisanship.you’vebeen baking for decades like Stephen Hallam, you learn what it takes to make and judge a great loaf of bread. Currently working as brand ambassador for English bakery Dickin son and Morris, Hallam also serves as chairman of the Tiptree World Bread Awards in the UK and US. He will be one of the 22 expert judges on the floor at IBIE working to determine the winners of this year’s contest. The competition presents a unique opportunity for bakers to show off their technical prowess and put their bread to the test in 15 awards categories. To be evaluated fairly, the different groups adhere to specific, clear definitions, providing a baseline standard that allows judges to fairly use their senses to make sound judgements.

The Tiptree World Bread Awards celebrate the best in bread baking technique, innovation and artisanship.

The Tiptree World Bread Awards USA judges chair shares a taste of what it represents for the industry.

TIPTREE WORLD BREAD AWARDS

Lauren Dickerson | vice consul food and drink, Dept. for International Trade

Zachary Golper | baker, Bien Cuit

Jorge Zarate | IBIE 2022 committee vice-chair

Joseph Settepani | chef, Bruno Bakery

Stephen Hallam | chair | brand ambassador, Dickinson & Morris Charles Alexander, Jamel Lewis and Mark Edmond | co-founders, The Black Bread Co.

Abby Hocking | food and lifestyle photographer

Penalty points are deducted accord ing to the parameters, categories and common issues listed out on the judges’ rubric. Gold certificates are issued to loaves with a score of 90 or higher, followed by silver at 85-89 points and Bronze at 80-84 points. If judges deduct more than 20 points from a loaf, it will receive no certificate at all.

Michael Romano | executive pastry chef, Pierre Hotel Claudia Sanchez | publisher and editor, Edible Queens magazine

TIPTREE WORLD BREAD AWARDS More technical varieties like ciabatta, baguette and challah have rigid prereq uisites for how products fall into these specific categories. Yet there is more room for flexibility in other categories like pretzels, whole wheat/wholemeal and flatbread. Even burger buns must function as a carrier for a burger patty, but can be any type or flavor. Bakers can also showcase their creativity through two specialty categories —sweet and savory — in addition to the Tiptree Showstop per category. There’s even a special designation for those new to the baking scene: the Home-Baker category lets amateur bakers make whatever they choose so long as no bread machines are Theinvolved.fifteenth category of the Tiptree World Bread Awards, People’s Choice, begins before attendees even step foot onto the show floor on Sept. 18. Begin ning in August, the public can vote online for the bakery they believe deserves Judgingrecognition.for the Tiptree World Bread Awards adheres to a strict scoring policy based on several criteria. “If something is perfect, its [score is] 100,” Hallam said. “Then as we go, we deduct, according to the criteria, different amounts of marks depending upon what the faults are.”

Ken Blanchette | president, Kenneth Blanchette Food Consulting Andy Bray | managing partner, Brook Bake

JULY 2022 IBIE SHOWGUIDE 50

Jansen Chan | noted pastry chef Lisa Clayton | artisanal baker, The Beach Cottage Bakery Philippine Coste | export sales manager, Wilkin & Sons Ltd.

Scott Goodfellow | joint managing director, Bien Cuit

Fany Gerson | chef/founder, La NewYorkina and Dough

Gregory Lofts | deputy food editor, Martha Stewart Living

MEET THE JUDGES

Jonathon Jones MD | Tregothnan Trading Babette Kourelos | owner, baker and educator, Babette’s Bread

Dennis Gunnell | IBIE 2022 committee chair

Judges get a taste of the action in the final stages of the evaluation: crumb texture and taste/flavor. Since judges can’t eat a slice of every entry that comes through, they touch and smell the cut side of the loaf to assess the moisture, texture, aroma and more. Because this is such a hands-on event, COVID-19 threw the Tiptree World Bread Awards for a loop. In the face of a pandemic, the sense-reliant awards had to shift gears. “Rather than celebrating the loaf, let’s celebrate the people behind the loaves,” Hallam said. In 2020, the program recalibrated to focus on bakers giving back to their communities across the US. Five heroes were recognized from the Northeast, Midwest, Southeast, West and Southwest regions, with an over all winner declared from the top five. Including honorable mentions, the bakers were recognized for the work done to support their communities despite the challenges brought to the industry over the past couple of years. “We did it the first year because it seemed entirely the right thing to do,” Hallam said. “And then came the second year, and there were still a lot of doubts [about the state of the world].” This doubt led to another batch of honorees, praised for their contin ued commitment to their commu nities. Beyond the recognition of regional Bread Heroes, the program expanded its recognition with Special Awards, whose stories can be found on the awards’ website.

JULY 2022 IBIE SHOWGUIDE 52

Stephen Hallam | brand ambassador | Dickinson & Morris

“It’s the oven that runs a bakery, but it’s the master baker that’s in control of the oven,” he said. Just as the outside reveals plenty about a baker’s skill, the next review looks at the bread’s inner qualities. Judges inspect softness; how the crumb compresses between teeth, fingers or tongue and palette; and resilience, which is the speed and springiness with which the bread returns to its original shape after four fingers press on the cut surface. The look, listen and feel of the knife as it slices through the loaf also helps judges assess the quality of a bread. This element can illuminate whether it was baked correctly or was overbaked, uneven or underbaked. “When you’ve cut the loaf, you’re going to look around the crust,” Hallam said. “If you’re baking it too hot or too quickly, it could penetrate the crust. You’re going to want to look at the texture of the crumb, and that is influenced by controlling fermentation and the moulding.”

There’s room for commercial and artisan bakers to benefit from stop ping by the awards at Booth #6346 at IBIE 2022 this September. For commer cial bakers, the chance to learn from young upstarts; for artisan bakers, the opportunity to get their name and prod ucts in in front of the industry provides a big opportunity. For both kinds of bakers, Hallam shared that there is opportunity for each to learn the likes and dislikes of consumers. Any way you slice it, the Tiptree World Bread Awards are a celebration of the past and future of the industry one loaf at a time. From a return to nostal gic flavors to a trailblazing leap of faith, these awards represent much of what the industry has to offer now and what it can begin to offer as the industry continues into the future. CB

TIPTREE WORLD BREAD AWARDS

Eyes eat first in this part of the judging process as experts look at the bread — unwrapped, unmarked and unsliced — for how “attractive” or “exciting” it is.

“I’d like to think a lot of people benefitted from [the Bread Hero Awards] and it’s also caused bakers’ customers to see them in a much humbler light because they didn’t have to do all the things they did — they chose to,” Hallam said. As the Tiptree World Bread Awards returns to its traditional format, the opportunity to view these prod ucts in person at IBIE provides a unique view of industry trends. An item style, ingredients and more can drive innova tion in the product development space, the adrenaline of which Hallam defines as “a shot in the arm.”

While one should never judge a book by its cover, appearance is one of the first factors on which an entry is eval uated, ranked using a 20-point scale ranging from exceptional to very poor.

A bread’s exterior of a loaf is indicative not only of the quality of the product but also the baker. While ovens do the actual baking of the dough, Hallam said, it’s the skills of a baker that makes the loaf clean, well baked and well fermented.

“It’s the oven that runs a bakery, but it’s the master baker that’s in control of the oven.”

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Bettendorf Stanford Bettendorf Stanford www.bettendorfstanford.com sales@bettendorfstanford.com is excited to see you in booth 2308! Available to see: Bun Slicers, Bun baggers, loaf bread slicers, loaf bread baggers, bagel slicers, frozen slicer for sandwich assembly lines, loaf bread overwrapper, double baggers for club store product, a heat sealer, and last but not least, slicer blades.

AttendeesUnsplashonShinSung© can simplify their hotel experience through IBIE’s partnership with onPeak.

IBIE LOGISTICS

What you need to know before you head to IBIE this fall.

COMMERCIAL BAKING57

Where to Stay, How to Get There

BY ANNIE HOLLON Whether you’re a regular or a newbie to IBIE, finding a place to stay and planning transportation are aspects of the tradeshow experience that attend ees can’t let slip through the cracks. Though September may feel like it’s a ways off, planning ahead is crucial to ensure that traveling to and from the Las Vegas Convention Center (LVCC) — and resting at the end of a long show day — are the least of your worries. HOTELS Finding a place to stay has been simplified through IBIE’s partnership with onPeak. Through the Expo’s official housing partner, attendees can book special hotel rates and travel discounts at select Las Vegas hotels. By booking with onPeak, attendees and exhibitors can choose from hotel options with the flexi bility to adjust their reservations without penalty and additional fees. Those interested can use onPeak’s reservation website to book their stay through the links provided on the Book Hotel tab on IBIE’s website, which has specific links for attendees and exhibitors looking to secure their accommodations. This page also has links to additional contact information

INTERNATIONAL GUESTS When international attendees register for the Expo, they will receive a confir mation email with a link to request an invitation letter for a visa, as well as deliv ery options for said letter. Note that visa letters are dependent on an IBIE 2022 registration; attendees will not receive a letter unless they have registered . At the show, an International Trade Center will be provided for international attendees. The lounge, open during IBIE hours, offers complimentary refresh ments and meeting areas available to all attendees with an international badge

JULY 2022 IBIE SHOWGUIDE 58 IBIE LOGISTICS for onPeak, FAQs, safety resources and more. IBIE works exclusively with onPeak, the only hotel provider endorsed by the Expo. While other third-party companies may offer hotel assistance, IBIE encour ages those choosing to book housing accommodations elsewhere to verify credentials and independently confirm reservations will be honored.

TRANSPORTATION: CARS Externally, there are a number of options for getting to and from the Expo this fall. For those interested in driving themselves around town, Avis Rent-ACar is offering IBIE 2022 participants special discounted rates. Parking is available at the LVCC for $10 per car, per day. Parking in the Silver and Bronze lots are first come, first serve, with same-day reentry available with a parking receipt. In the Diamond, Rivera and Silver 1 lots, attendees can pay $10 per car, per day for in-and-out privileges. Silver 1 is closest to the North Hall, and the Diamond lot is closest to the West Hall. Rideshare services like Uber or Lyft have drop-off locations in the Silver and Blue lots.

MONORAILTRANSPORTATION: For a simple transportation option around the Las Vegas Strip, the Las Vegas Monorail runs along the resort designation unless accompanied by sponsoring company personnel. LVCC UPGRADES At the LVCC, IBIE will be one of the first shows to take place in the brandnew West Hall. The addition adds 1.4 million sq. ft. to the convention center and includes interactive digital signage, video walls and a new food hall. People attending this year’s Expo can find the registration housed within this part of the center. Throughout the North and West Halls, attendees will find IBIEducate, food courts and the pick-up/drop-off areas for taxis, Uber and Lyft. The West Hall also houses one of several transportation options avail able to attendees: the LVCC Loop. A product of Tesla founder Elon Musk, this first-of-its-kind, underground transpor tation features three passenger stations that connect the West Hall with the other LVCC halls. By taking the Loop, what would be a 25-minute walk is reduced to a 2-minute drive. This system can trans port more than 4,400 attendees per hour.

The Las Vegas Monorail connects to 10 major resort properties and the LVCC.

MonorailVegasLassource:Photo

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JULY 2022 IBIE SHOWGUIDE 60 corridor. The trains are a zero-emission, 100% electric alternative to navigat ing Sin City. On average, the Monorail carries 67,000 passengers during tradeshows like IBIE, the equivalent of 22,334 taxi trips. The trains have seven stations, includ ing one at the LVCC, and connections at 10 major resort properties. The trains arrive at each station every 4 to 8 minutes. Like the 2019 Expo, there is a special IBIE rate for some of the pass options, which will be available for purchase closer to the Visitorsevent.can purchase paper Monorail tickets at touch-screen ticket vending machines at the entrance of each station or at customer service offices. Note that these machines only offer a $5 single ride ticket, a $13 unlimited 24-hour pass and a $29 unlimited threeday pass. Additional ticket types can be purchased online or at the customer service offices. Digital tickets are available for purchase in advance online through a desktop, tablet or mobile device and in Las Vegas through a mobile device. If purchased online, an electronic ticket will be sent via email. This ticket features a QR code to scan directly at the fare gates. These tickets can also be printed at home and scanned at the gate. Those who use Google Pay can purchase and save tickets to their smartphone, which can be tapped at the fare gate to Forenter.additional information regarding logistics for the expo, visit IBIE’s website at www.bakingexpo.com. CB IBIE LOGISTICS HOTELS

Contactwww.bakingexpo.com/why-attend/book-hotelinformationibie@onpeak.com855-992-3353312-527-7300(International)

INTERNATIONAL GUESTS Forwww.bakingexpo.com/international/visa-and-travel-information/additionalquestionsormoreinformation,contactAnjiaNicolaidis, IBIE’s international specialist, at anjia@bakingexpo.com RENTAL CAR Avis Rent-A-Car is offering a discount for IBIE 2022 participants. Those interested can call Avis directly at 1-800-331-1600 and ask for the IBIE Avis World wide Discount number D006356. MONORAIL TRAIN HOURS:Friday - Sunday: 7:00 AM – 3:00 AM Monday: 7:00 AM – 12:00 AM (midnight) Tuesday - Thursday: 7:00 AM – 2:00 AM MONORAIL STATIONS: SAHARA Las Vegas Westgate Las Vegas Convention Center Harrah’s & The Linq Flamingo & Caesars Palace Bally ’s & Paris MGM Grand www.lvmonorail.com/route-map FIND ADDITIONAL DETAILS AT BAKINGEXPO.COM/FAQS

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IBIE 2022 SCHEDULE IBIEofcourtesyPhoto

There are only so many hours in the day. Make the most of them at the Baking Expo. The Expo Hall will be open from 10 a.m. to 5 p.m. every day but will close early at 3 p.m. on the last day Wednesday, Sept. 21.

Thursday, Sept. 15 Saturday, Sept. 17 Sunday, Sept. 18 Friday, Sept. 16

Thursday, Sept. 15 9:00 a.m. – 4:00 p.m. On-Site Registration (Exhibitors Only) Fri day, Sept. 16 9:00 a.m. – 5:00 p.m. On-Site Registration (Exhibitors Only) 2:00 a.m. – 5:00 p.m. Onsite Registration (All Attendees) SCHEDULE

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SHOW

This schedule, provided by IBIE, is accurate as of July 5. To see the most up-to-date version, please visit www.bakingexpo.com

Saturday, Sept. 17 7:30 a.m. – 5:00 p.m. On-Site Registration 8:00 a.m. – 4:00 p.m. IBIEducate Program 8:00 a.m. – 5:00 p.m. Business of Baking for Beginners 8:30 a.m. – 7:00 p.m. Tortilla Industry Association (TIA) Technical Conference Su nday, Sept. 18 7:30 a.m. – 5:00 p.m. On-site Registration 8:00 a.m. – 12:00 p.m. IBIEducate Program 8:30 a.m. – 11:30 p.m. Tortilla Industry Association (TIA) Technical Conference 10:00 a.m. – 5:00 p.m. Expo Hall Open

In addition to Commercial Baking’s IBIE ShowGuide, get the most of your time at Baking Expo with the official IBIE Mobile App. This app is designed for exhibitors and attendees to access all of the important show information in the palm of their hands. Find the exhibitor locations you’re looking to visit and additional information on com panies through the IBIE app. For the inside scoop on IBIE’s world class education program, use the app to find the IBIEducate sessions and speakers that best appeal to you and your organization’s needs.

The IBIE app can also help Expo-goers explore the show features, special events and award ceremonies happening throughout the halls in the Las Vegas Convention Center this fall . App users also have access to event maps, networking and social media tools, and the show floor demonstration schedule so Expo guests know where to go and how to connect with other attendees.

10:00 a.m. – 5:00 p.m. Pillsbury Cake Decorating Competition

Sunday, Sept. 18

10:00 a.m. – 5:00 p.m. Artisan Marketplace Demos Crafted by Puratos 10:30 a.m. – 4:30 p.m. RBA Bakers Center Demos Decorated by Corbion 11:00 a.m. – 4:30 p.m.

QuickBITES 1:00 p.m. – 4:45 p.m. Cannabis Central | Powered by Cannabis Products 8 :00 a.m. – 5:00 p.m. On-Site Registration 8:00 a.m. – 12:00 p.m.

Monday,(cont.)

JULY 2022 IBIE SHOWGUIDE 64 SHOW SCHEDULE

The IBIE Events Mobile App app is available in the App Store of iOS or in Google Play for Android users.

DOWNLOAD THE IBIE MOBILE APP

QuickBITES 10:00 a.m. – 5:00 p.m. Artisan Marketplace Demos Crafted by Puratos 10:30 a.m. – 4:30 p.m. RBA Bakers Center Demos Decorated by Corbion

Sept. 19

IBIEducate Program 10:00 a.m. – 5:00 p.m. Expo Hall Open 10:00 a.m. – 5:00 p.m. Pillsbury Cake Decorating Competition 10:30 a.m. – 4:30 p.m.

This schedule, provided by IBIE, is accurate as of July 5. To see the most up-to-date version, please visit www.bakingexpo.com

© 2022 Harpak-ULMA Packaging, LLC, 85 Independence Drive, Taunton, MA 02780 USA AT IBIE, IT’S ALL ABOUT FLEXIBILITY It’s important that your machine can stand the test of time and adapt to your packaging needs as your goals and strategies change. With Harpak-ULMA, at Booth #101, you can experience the many faces of flexibility in packaging. • Discover how flexibility can help you adapt to change and scale your production. • See how flexibility allows us to provide productive, cost-efficient, lasting packaging solutions. Stop by Booth #101 or Contact us today! HARPAK-ULMA.COM • 800-813-6644 On display at our booth ... product to pallet automation solutions in action: Product Loading & Unloading Case Packing and Loading Collaborative Robots Basket Loading TFS 200 THERMOFORMERoduct FR500 FLOW WRAPPER Learn how we’re helping customers use augmented reality for remote support, training and maintenance. • Address immediatelyissues • Shorten learning curves for your staff • Perform maintenance tasks on your own

Powered by SF&WB 11:00 a.m. – 12:30 p.m. QuickBITES 10:00 a.m. – 3:00 p.m. Artisan Marketplace Demos Crafted by Puratos 10:30 a.m. – 12:30 p.m.

Rockin’ Pint Night Presented by AB Mauri SHOW SCHEDULE

BEST in Baking Awards Ceremony

RBA Bakers Center Demos Decorated by Corbion Tuesday, Sept. 20 Wednesday, Sept. 21 Monday, Sept. 19 (cont.)

QuickBITES 10:00 a.m. – 5:00 p.m. Artisan Marketplace Demos Crafted by Puratos 10:00 a.m. – 10:30 a.m. BEST in Baking Awards Ceremony

JULY 2022 IBIE SHOWGUIDE 66 12:00 p.m. – 5:00 p.m.

Tiptree World Bread Awards Judging 1:00 p.m. – 4:45 p.m.

This schedule, provided by IBIE, is accurate as of July 5. To get updates on the show schedule directly from IBIE, scan the QR code . 8:00 a.m. – 5:00 p.m. On-Site Registration 8:00 a.m. – 12:00 p.m.

IBIEducate Program 10:00 a.m. – 5:00 p.m. Expo Hall Open 10:30 a.m. – 4:30 p.m.

Powered by SF&WB 10:00 a.m. – 3:30 p.m. RBA Bakers Center Demos Decorated by Corbion 11:00 a.m. – 11:30 a.m. Pillsbury Cake Decorating Competition Awards Ceremony 1:00 p.m. – 3:45 p.m.

Cannabis Central | Powered by Cannabis Products 4:30 p.m. – 5:00 p.m.

Cannabis Central Sessions Powered by Cannabis Products 5:00 p.m. – 6:00 p.m.

BEST in Baking Awards Ceremony Powered by SF&WB 8:00 a.m. – 1:00 p.m. On-Site Registration 10:00 a.m. – 3:00 p.m. Expo Hall Open 10:00 a.m. – 10:30 a.m.

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| Ballroom

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Duff Goldman is a rock star … and not just in the baking world. While some might already know Goldman as the pastry chef and TV personality who opened Baltimore-based Charm City Cakes, which was featured on the Food Network show Ace of Cakes. But by night, he’s the bass guitarist of Foie Grock, a chef-led alternative rock cover band.

On Sept. 19, Goldman will star in Rockin’ Pint Night: a can’t-miss concert that takes the cake for the most exclu sive social event on the IBIE schedule.

Sponsored by AB Mauri, the Expo is bringing Foie Grock to the stage as they perform alternative rock hits from bands such as Alice in Chains, Pearl Jam and Foo Fighters. Goldman will perform alongside chef Bruce Kalman, another culinarian who doubles as Foie Grock’s lead guitarist and vocalist, while IBIE attendees mingle and grab adult beverages from the bar.

Life by the Pint

On Sept. 19, celebrity pastry chef Duff Goldman and his rock cover band will perform at IBIE.

Foie Grock also features Francis Castagnetti on drums, Geof Manthorne on guitar and vocals, Jesse Cross on guitar and vocals, and Jeff Barovick on bass guitar. Admission is free for IBIE participants but on a first-come, first-served basis, with limited availability for 1,800 people. Goldman will also be making an appear ance at the AB Mauri booth earlier in the day for photos and autographs. ROCKIN’

PINT NIGHT

Monday, Sept. 19 5–6 p.m. Hall W326

| West

JULY 2022 IBIE SHOWGUIDE 70

BY LIZ GOODWIN Have you ever asked a child what they learned at school that day? You may have been met with a monotone reply of “nothing,” delivered with a prolonged eye roll if you’re lucky. However, if you ask an attendee of IBIE 2022 what they learned during IBIEducate, you better make yourself comfortable. They’ll be able to talk about it for days.

Suppliers can also take advantage of the track and audience fun ctions to put themselves in the thick of potential new partnerships. For ex hibitors that specialize in solutions for food safety

O n Growth

Going “All In”

IBIEducate is allowing Expo-goers to expand their knowledge like never before.

The Baking Expo has worked diligently to assemble a robust lineup of educa tional programming both throughout the entire show and on Sept. 17, which has a full day of educational offerings before the exhibit hall opens. More than 100 sessions address critical topics across the sp ectrum of baking, offering both in-depth and quick-hit educational opportunities. Offerings new and old are available for bakers from all walks of life. The new Cannabis Central Pavilion will allow seasoned cannabis bakers and novices to learn about the unique facets of runn ing a baking business in this up-andcoming sector. Experts in the field will be speaking on regulations, demonstrating formulations and more. For tortilla producers, the Tortilla Industry Association (TIA)’s Techni cal Conference will once again be colocated with IBIE. Everything from plant efficiency to safety regulations will be on deck for discussion. These are just a few of the abun dant educational offerings available at IBIE, and the best part is that it’s all customizable. The Expo has introduced new ways to sort through sessions and select the best schedule for you, whether you’re interested in cookie and cake decorating or want to reach a specific group of professionals such as wholesale product developers. Looking to dive into sustainability at the show? There’s a track for that. Zoning in on workforce issues? There’s a track for that, too. To customize their education, attendees can use the full sc hedule navigation on the IBIE website, www.bakingexpo.com, and select sessions by “track,” session type (format) and audience — in addition to date, speaker and price — to get a hand-crafted and customized educa tional Tracksexperience.arepre-sorted paths that Expo-goers can follow depending on their career type, interests and more.

TRACKS

•Sales and Marketing: When it comes to making your product stand out in a crowded shelf space — both online and in-store — thought leaders in this track are here to help. Photography experts IBIEDUCATE

•Tortilla: Calling all tortilla producers, the TIA Technical Conference will also provide an opportunity for this segment of the baking industry to come together and expand their knowledge. The confer ence requires a special registration for $295, and a presentation is also on deck that will discuss utilizing enzymes in tortilla production, which can simplify your ingredient list without compromis ing on taste or texture. CB B Corp, planning for a pandemic era, and more. From in-depth seminars to short sessions and beyond, there’s plenty of insight to digest on this path.

COMMERCIAL BAKING71 and sanitation, attending sessions and demos that are on the food safety and sanitation track will allow them to be in the right place at the right time to have stimulating conversations. Read on for a detailed guide that outlines all educational opportunities available during IBIEducate 2022.

•Business Retail: This track features a collection of 20-minute sessions called QuickBITES and other presentation formats from a variety of retail bakers. From creating customer experience via donut shops to product licensing 101, all retail bakers looking to set their bu siness apart can gain insight on this track.

•Cannabis in Baking: Cannabiscurious bakers can dive into all facets of this emerging sector in baking at new show feature Cannabis Central. Legal experts, seasoned bakers and more industry professionals will be offering their insights to those interested in enter ing this growing market.

•Baking: A host of hands-on demos and lectures from experts at American Bakers Association, National Honey Board, Sweet Life Specialty Foods, Ardent Mills and more are available through this track. Those who choose the baking track can learn all there is to know about gluten washing, leavening functionality, plant-based baking with ancient grains and more.

•Business Acumen: Want to increase your business knowledge, skills and abil ity to take actionable steps to improve multiple facets of your company? The business acumen track is hyper-fo cused on allowing attendees to do just that. Speakers will touch on everything from ideologies that improve workforce culture, leveraging contract manufactur ing relationships and how to break into Amazon Fresh as a small brand.

•Food Safety and Sanitation: Every one knows that sanitation is critical to baking, but its importance has grown exponentially since IBIE 2019. This track will touch on facets big and small when it comes to keeping a bakery opera tion clean, from monitoring chemical hazards in food to navigating regula tions to preparing for the addition of a new major allergen.

•Formulation: Retail and commercial baking personnel can follow this track to learn about all things formulation.

An array of topics ranging from low net-carb recipes to mold inhibitions in bakery products will be discussed, and bakers can gain insights on how the right formulations can impact efficiency, qual ity and throughput, one step at a time.

•Sustainability: Looking to go green … and save some too? The sustain ability track calls attendees to think outside the box when it comes to prior itizing the planet. Between sustainable food technology, manufacturing prac tices that save money and the climate, and taking an individual approach to reducing carbon footprint, there’s no aspect of sustainability that this track won’t touch.

•Cake/Cookie Decorating: Cake and cookie pros, this track is for you. Every thing from cake painting to edible flow ers to blingy sugar decorations is on the docket. You can even catch a glimpse of an extreme cake maker crafting a realistic tiger, complete with wrinkles.

•Business Trends: Prepare to focus on trends from all sides: flavor innovation, health-and-wellness, trends in busi ness management such as becoming a will touch on giving your marketing a makeover, Dawn Foods will talk about breaking through digital noise and much more.

INTRO

• Workforce: It’s no secret that the work ing world is experiencing massive over haul. The workforce track will allow the baking industry to brainstorm on how to better serve employees through profes sional development and retention work shops, discussions on time management and training, and insights from industry experts about learning from mistakes and being flexible in a new era of work.

•Plant Operations and Automation: The right technology is vital to an excel lent bakery operation, and there are many factors to consider. From robotic automation to plant design to mainte nance management and more, this track is dedicated to helping bakeries make the most of their operation.

This schedule, provided by IBIE, is accurate as of July 5. To see the most up-to-date version, please visit www.bakingexpo.com

Saturday, Sept. 17

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IBIEducate Schedule

Optimizing Omni-Channel Marketing: Stand Out in Today’s Attention-Overloaded Audience Time: 1:30 p.m. — 2:30 p.m. PT Location: W315-316 Instructor: Bob Schnyder, BAKERpedia

The Power of Predictive Modeling Time: 1:30 p.m. — 2:30 p.m. PT Location: W303 Instructor: Mary Winger, Corbion Easy-Goin’ Green Manufacturing to Save Money and Our Planet Time: 1:30 p.m. — 2:30 p.m. PT Location: W313 Instructor: Susie Marie, Sweet Life Specialty Foods SCHEDULE

IBIEDUCATE

Be Still My Heart Cake and Topper Class Time: 8:00 a.m. — 12:00 p.m. PT Location: W319 Instructor: Michelle “Mitchie” Curran, Mitchies Munchies Profitable Painting for Fabulous Cakes Time: 8:00 a.m. —12:00 p.m. PT Location: W317 Instructor: Brittnee Klinger, Brill/CA Fortune Just Gotta Love Phyllo Dough: Creating Edible Flowers for Bridal Cakes Time: 8:00 a.m. — 12:00 p.m. PT Location: W318 Instructor: Ricardo Correa, Correa Materias Primas; Analaura Garza, Cakecorating Studio Business of Baking for Beginners (BOB) Specialty Seminar Time: 8:00 a.m. — 5:00 p.m. PT Location: N263 Anti-Microbials in Today’s Bakery Time: 8:30 a.m. — 9:30 a.m. PT Location: W303 Instructor: Paul Bright and Troy Boutte, AB Mauri Designed for Success: Making the Right Choices for Your Bakery Time: 8:30 a.m. — 9:30 a.m. PT Location: W304 Instructor: Dave Watson, The Austin Co. Lessons Learned while Addressing Sesame Seed at Commercial Bakeries Time: 8:30 a.m. — 9:30 a.m. PT Location: W314 Instructor: Nathan Mirdamadi, Commercial Food Sanitation/Intralox; Jill Weyhgandt, Aspire Bakeries Technology in Our Phones but Not Our Food? Innovation for a Sustainable Future Time: 8:30 a.m. — 9:30 a.m. PT Location: W313 Instructor: Roxi Beck, The Center for Food Integrity The Future in the Past Time: 8:30 a.m. — 9:30 a.m. PT Location: W309-310 Instructor: Richard Charpentier, Baking Innovation The New Rules for Leveraging Contract Manufacturing Relationships Time: 8:30 a.m. — 9:30 a.m. PT Location: W307-308 Instructor: Carl Melville, Melville Group LLC Stay Competitive: Blending Best Practices to Discover What Your Workforce Wants Time: 8:30 a.m. — 10:30 a.m. PT Location: W311-312 Instructor: Chason Hecht, Retensa The 30-Day Online Marketing Makeover Time: 8:30 a.m. — 12:00 p.m. PT Location: W315-316 Instructor: Bob Mackowski, Open Aperture Photography Tortilla Industry Association (TIA) Tech Time:Conference 8:30 a.m. — 5:00 p.m. PT Location: W325-327 Instructor: TIA staff Consumer Trends and Insights for the Bakery Time:World 8:45 a.m. — 9:45 a.m. PT Location: W309-310 Instructor: DeeAnn Roullier, Cargill ABA Monitoring Chemical Hazards in Foods Time: 9:45 a.m. — 10:45 a.m. PT Location: W314 Instructor: Gina Reo, QAS LLC Amazon Fresh, Breaking Barriers for Local Time:Brands9:45 a.m. — 10:45 a.m. PT Location: W307-308 Instructor: Susie Marie, Sweet Life Specialty Foods Baking in Sustainability Practices: A Guide to a Sustainable Manufacturing Facility Time: 9:45 a.m. — 10:45 a.m. PT Location: W313 Instructor: Renee Benson and Adam Walker, CRB Beyond Social Media: Building an Online Business with Email / Text Message Marketing Time: 9:45 a.m. — 10:45 a.m. PT Location: W305-306 Instructor: Cydni Mitchell, Sugar Coin Academy Robots in the Workforce Time: 9:45 a.m. — 10:45 a.m. PT Location: W304 Instructor: Rick Gessler, Delkor Systems Workshop on Successfully Integrating Mould Inhibition into Your Bakery Product Quality Time: 11:00 a.m. — 12:00 p.m. PT Location: W303 Instructor: Shannon McGrew, Kerry Food Safety Responsibility vs. Authority Time: 11:00 a.m. — 12:00 p.m. PT Location: W314 Instructor: Randy Kohal, Nexcor Impacts, Learnings and Planning for a Pandemic Time:Era 11:00 a.m. — 12:00 p.m. PT Location: W309-310 Instructor: Judi Lazaro, AIB International Media Mastery: Leveraging Free Press to Increase Brand Recognition, Bolster Credibility and Generate Sales Time: 11:00 a.m. — 12:00 p.m. PT Location: W305-306 Instructor: Justine Martin, GP Bakeschool Proactive Bakeries and Leading Maintenance Time:Management 11:00 a.m. — 12:00 p.m. PT Location: W304 Instructor: Robert Burgh, Nexcor Re-Thinking Your Process for Sustainable Time:Baking11:00 a.m. — 12:00 p.m. PT Location: W313 Instructor: Marcel Sturkenboom, Lallemand Workforce: Hiring, Development and Retention Time: 11:00 a.m. — 12:00 p.m. PT Location: W311-312 Instructor: Cherie Shepard, Direct Recruiters Amazon Fresh, Breaking Barriers for Local Time:Brands11:00 a.m. — 12:00 p.m. PT Location: W307-308 Instructor: Susie Marie, Sweet Life Specialty Foods

Making Sense of Air Management: Monitoring and Verification for Process Food Safety and Final Product Quality Control Time: 8:30 a.m. — 9:30 a.m. PT Location: W304 Instructor: Scott Houtz, Air MGMT Technologies Inc.

The Pivot: Cultivating Agile Thinking in a Time of Time:Disruption 1:30 p.m. — 2:30 p.m. PT Location: W311-312 Instructor: Kelvin McCree, Laser Focus Leadership How Health and Wellness Trends Influence Snacking and Bakery Trends Time: 1:30 p.m. — 2:30 p.m. PT Location: W309-310 Instructor: Suzy Badaracco, Culinary Tides Inc.

ABA Gluten Washing: Hands-On Session Time: 8:00 a.m. — 10:00 a.m. PT Location: RBA Baker Center

This schedule, provided by IBIE, is accurate as of July 5. To see the most up-to-date version, please visit www.bakingexpo.com Saturday, Sept. 17 (cont.)

FDA is Here: Now What? Time: 1:30 p.m. — 3:30 p.m. PT Location: W314 Instructor: Judi Lazaro, AIB International Dress Up Your Cookies Time: 1:30 p.m. — 3:30 p.m. PT Location: W318 Instructor: Marilyn Bawol, Unique Cakes; Joseph Bawol, Unique Flexique

Marketing Baked Goods to Gen X, Y and Z, and Ways the Pandemic has Shaped the Message in the US Market Time: 8:30 a.m. — 9:30 a.m. PT Location: W315-316 Instructor: Cam Suarez-Bitar, Pak GroupBellarise Sunday, Sept. 18

Fresh Out of the Oven: Dawn’s Latest Trends and Insights Impacting the Bakery Landscape Time: 1:30 p.m. — 2:30 p.m. PT Location: W305-306 Instructor: Sarah Hickey, Dawn Foods Global

How to Formulate Low Net-Carb (Keto-Friendly) Bakery Products Time: 2:45 p.m. — 3:45 p.m. PT Location: W303 Instructor: Tanya Jeradechachai, MGP Ingredients Machine Vision Applications for the Baking Time:Industry2:45 p.m. — 3:45 p.m. PT Location: W304 Instructor: John Salls, Vision ICS Inc. Social Media, Schmocial Schmedia Time: 2:45 p.m. — 3:45 p.m. PT Location: W305-306 Instructor: Michelle “Mitchie” Curran, Mitchies Munchies Time Management: Understanding and Training Staff in the Art of Essentialism Time: 2:45 p.m. — 3:45 p.m. PT Location: W311-312 Instructor: Natalie Madison, Chef Equation/Baking Up Profits/Art is in Cakes

Instructor: Brian Strouts, American Bakers Association Trendy Handcrafted Isomalt Sugar Decorations Time: 8:00 a.m. — 12:00 p.m. PT Location: W317 Instructor: Ricardo Correa, Correa Materias Primas; Analaura Garza, Cakecorating Studio Extreme Cake Maker Creates Detailed French Bulldog 3D Cake Without Carving or Wastage Time: 8:00 a.m. — 12:00 p.m. PT Location: W318 Instructor: Molly Robbins, Molly’s Creature Creator All About String Work, from Basic to Lambeth Time: 8:00 a.m. — 12:00 p.m. PT Location: W319 Instructor: Peggy Tucker, CakePlay Inc. There’s Money in the Air! Airbrush Techniques Time: 8:00 a.m. — 12:00 p.m. PT Location: W320 Instructor: Roland and Marsha Winbeckler, CakeSuppliesPlus.com

Food and Flatlays Cell Phone Photography Time:Workshop 1:30 p.m. — 3:30 p.m. PT Location: W317 Instructor: Kimberly Houston, Studio Kimihou Wedding Cake/Gown Embellishing Techniques Time:Workshop 1:30 p.m. — 3:30 p.m. PT Location: W319 Instructor: Kathleen Lange, Confectionary Chalet Dismantling Racial/Racist Ideology Time: 1:30 p.m. — 3:45 p.m. PT Location: W307-308 Instructor: Sheena Mason, Theory of Racelessness/SUNY Oneonta Regenerative Ag: Presented by ABA Time: 2:45 p.m. — 3:45 p.m. PT Location: W313 Instructor: Shrene White, Ardent Mills Breaking Through the Digital Noise: Strategies, Tactics and Tools to Get Your Bakery Noticed Time: 2:45 p.m. — 3:45 p.m. PT Location: W315-316 Instructor: Keely Siciliano, Dawn Foods Global

Tinker, Tailor, Bolder, Try: How to Take Your Shot and Make It in the Baking Industry Time: 8:30 a.m. — 9:30 a.m. PT Location: W307-308 Instructor: Stephen Bastasch, Lenexa MFG Co. Avoiding Sticky Situations: Release Agents that Improve Efficiency Time: 8:30 a.m. — 9:30 a.m. PT Location: W303 Instructor: Drew Pope Baking in Sustainability Practices: A Guide to a Sustainable Manufacturing Facility Time: 8:30 a.m. — 9:30 a.m. PT Location: W313 Instructor: Renee Benson and Adam Walker, CRB The Elephant in the Mill: Addressing Pathogen Risk in Grain / Flour Production Time: 8:30 a.m. — 9:30 a.m. PT Location: W314 Instructor: Darin Jensen, PHM Brands Tips and Tricks for Better Bakery Efficiency Time: 8:30 a.m. — 9:30 a.m. PT Location: W305-306 Instructor: Paul Caske, Dawn Foods Global The Pivot: Cultivating Agile Thinking in a Time of Disruption Time: 8:30 a.m. — 9:30 a.m. PT Location: W311-312 Instructor: Kelvin McCree, Laser Focus Leadership Solutions Inside the Plant-Forward Trend: Pathways for Snacking and Bakery ...What Do Consumers Really Want? Time: 8:30 a.m. — 9:30 a.m. PT Location: W309-310 Instructor: Suzy Badaracco, Culinary Tides Inc.

JULY 2022 IBIE SHOWGUIDE 74 IBIEDUCATE SCHEDULE

CAVANNA PACKAGING USA INC. 3400 Corporate Way | Suite F | Duluth GA 30096 Phone: (770) 688-1501 Fax: (770) www.cavanna-usa.comsales@cavannagroup.com810-3528 Cavanna Packaging specializes in: •Turn-key Flow Wrapping and Cartoning Solutions. •Sanitary Design Systems for the Food Industry. •Easy to clean toolless Poke Yoke solutions. •Fully Caustic Washdown Flow Wrapping lines. •Unique space and labor saving flow wrapping solutions. Please come and see us at: Cavanna, leader in turn-key primary and secondary packaging lines Turn-key Flowpack & Cartoning IBIE - LAS VEGAS Sept. 18-21. 2022 WEST HALL - BOOTH 675 PACK EXPO - CHICAGO Oct. 23-26. 2022 SOUTH BUILDING - BOOTH 1656 WATCH TRAILERTHE “Your famil lobal partner in turn key primary and secondary packa ing” Riccardo Cavanna

Turning the Ship: Re-Making Your Retail Bakery Time: 11:00 a.m. — 12:00 p.m. PT Location: W307-308 From Bee to Bakery Foods: Exploring Honey’s Functionality, Flavor and Marketing Benefits Time: 11:30 a.m. — 12:15 p.m. PT Location: RBA Baker Center Instructor: Keith Seiz, National Honey Board

Why Keto is Proving to Be the Biggest Impact on the Future of Baking Time: 12:15 p.m. — 12:45 p.m. PT Location: RBA Baker Center Instructor: Lin Carson, BAKERpedia Extended Shelf Life Preservation Solutions for Baked Goods Time: 12:15 p.m. — 12:45 p.m. PT Location: RBA Baker Center Instructor: Judith Van Visser Peij, DSM Food Specialties Doughnuts: Presented by the Bread Bakers Guild of America Time: 12:45 p.m. — 1:30 p.m. PT Location: RBA Baker Center Instructor: Jesse Jackson III Cannabis as an Ingredient Time: 1:00 p.m. — 1:45 p.m. PT Location: RBA Baker Center Instructor: Jessica Cristadoro and Noah Huffer, Food Business Consulting Air Brushing: Realistic Tree Stump Time: 1:30 p.m. — 2:15 p.m. PT Location: RBA Baker Center Instructor: Jorg Amsler Handpies: Presented by the Bread Bakers Guild of Time:America 1:30 p.m. — 2:15 p.m. PT Location: RBA Baker Center Instructor: Megan Forman The Future of Hemp Cannabinoid Innovation: How Brands Can Meet Safety, Quality and Efficacy Standards Time: 2:00 p.m. — 2:45 p.m. PT Location: RBA Baker Center Instructor: Tara Froemming An Individual Approach to Unpacking the Climate Crisis from Within the Baking Industry Time: 2:15 p.m. — 2:45 p.m. PT Location: RBA Baker Center Instructor: Richard Hobson, We Seal Ltd. Hyper Realistic Food Cake Demo Time: 2:45 p.m. — 3:30 p.m. PT Location: RBA Baker Center Instructor: Timbo Sullivan, Cakes By Timbo Plant-Based Baking: Harnessing the Power of Ancient Grain/Pulse/Gluten-Free Ingredients Time: 2:45 p.m. — 3:30 p.m. PT Location: RBA Baker Center Instructor: Laurie Scanlin, Ardent Mills Health Effects of THC, CBD and Rare Cannabinoids and How to Harness Them Time: 3:00 p.m. — 3:45 p.m. PT Location: RBA Baker Center Instructor: Jeff Chen

JULY 2022 IBIE SHOWGUIDE 76 IBIEDUCATE SCHEDULE Optimizing Baking Processes and Products with Acidulant-Based Innovations Time: 8:30 a.m. — 9:30 a.m. PT Location: W303 Instructor: Alejandro Perez-Gonzalez, Bartek Ingredients Planning for Growth: Presented by the Bread Bakers Guild of America Time: 8:30 a.m. — 10:00 a.m. PT Location: W217-218 Instructor: Tarit Tanjasiri, Crema Artisan Bakers Advances in Remote Maintenance for Packaging Time:Operations 9:45 a.m. — 10:45 a.m. PT Location: W304 Instructor: Josh Becker, Harpak-ULMA Breaking Through the Digital Noise: Strategies, Tactics and Tools to Get Your Bakery Noticed Time: 9:45 a.m. — 10:45 a.m. PT Location: W315-316 Instructor: Keely Siciliano, Dawn Foods Global Lessons Learned While Addressing Sesame Seed at Commercial Bakeries Time: 9:45 a.m. — 10:45 a.m. PT Location: W314 Instructor: Nathan Mirdamadi, Commercial Food Sanitation/Intralox; Jill Weyhgandt, Aspire Bakeries Taking the Mystery and Stress out of Managing Commodity and Ingredient Costs Through Objective Price Risk Management Methods Time: 9:45 a.m. — 10:45 a.m. PT Location: W307-308 Instructor: Robert Bresnahan and Christopher Kristufec, Trilateral Inc. Technology in Our Phones but Not Our Food? Innovation for a Sustainable Future Time: 9:45 a.m. — 10:45 a.m. PT Location: W313 Instructor: Roxi Beck, The Center for Food Integrity Understanding the 4 Cost Categories That Go Into Pricing for Profit Time: 9:45 a.m. — 10:45 a.m. PT Location: W305-306 Instructor: Natalie Madison, Chef Equation/Baking Up Profits/Art is in Cakes Meet the New Kid on the Baking Block: Chickpea Time:Protein9:45 a.m. — 10:45 a.m. PT Location: W303 Instructor: Keith Petrofsky and Supun Fernando, Ardent Mills What’s in the Batter? Ingredients to Attract, Motivate and Retain Top Talent Time: 9:45 a.m. — 11:45 a.m. PT Location: W311-312 Instructor: Chason Hecht, Retensa The Art of Storytelling: Grow Your Audience, Build Your Brand Time: 11:00 a.m. — 11:30 a.m. PT Location: RBA Baker Center Instructor: Melissa Johnson, Oh My Cupcakes! Product Innovation: How Has It Been Impacted and What Does It Mean? Time: 11:00 a.m. — 11:30 a.m. PT Location: RBA Baker Center Instructor: Adam Brohimer and Cara Ammon, Category Partners LLC Cannabinoids as an Ingredient Time: 11:00 a.m. — 12:00 p.m. PT Location: W303 Instructor: Robert Hoban and Craig Small, Clark Hill Supply Chain Challenges: A Panel Discussion Presented by ABA Time: 11:00 a.m. — 12:00 p.m. PT Location: W309-310 Instructor: Lee Sanders, ABA; Maggie Brown, Kwik Lok; Hayden Wands, Grupo Bimbo

The Future of Maintenance Time: 11:00 a.m. — 12:00 p.m. PT Location: W304 Instructor: Rowdy Brixey, Brixey Engineering Inc.

ABA Monitoring Chemical Hazards in Foods Time: 11:00 a.m. — 12:00 p.m. PT Location: W314 Instructor: Gina Reo, QAS LLC Business Securit y: While Cybercrime Grabs All Headlines and Emotions, Business Security Is About More Than IT Time: 11:00 a.m. — 12:00 p.m. PT Location: W305-306 Instructor: Jim Lane, Redbank Advisors Designed for Success: Making the Right Choices for Your Bakery Time: 11:00 a.m. — 12:00 p.m. PT Location: W304 Instructor: Dave Watson, The Austin Co. Easy-Goin’ Green Manufacturing to Save Money and Our Planet Time: 11:00 a.m. — 12:00 p.m. PT Location: W313 Instructor: Susie Marie, Sweet Life Specialty Foods

This schedule, provided by IBIE, is accurate as of July 5. To see the most up-to-date version, please visit www.bakingexpo.com Sunday, Sept. 18 (cont.)

Bake perfect product all day, every day Being able to measure and control the many variables of the baking process –temperature, airflow, heat flux and humidity – is the difference between inconsistent product and product that comes off the line the same all day, every day. The SCORPION® 2 with SMART SENSOR TECHNOLOGYTM is a complete data logging measurement system setting new standards in measuring and analyzing in-process conditions. Key parameters are accurately measured by connecting Smart Sensors to the data logger and passing the equipment through a process with the product. The profiles are then easily downloaded to a PC for analysis with the proprietary SCORPION® Software - giving you the critical information you need to correct problems and maintain optimum process conditions. For details, e-mail us at info@readingthermal.com or call 610-678-5890 ext. 2. Count on the SCORPION® 2 Data Logging Measurement System Visit us at IBIE. RBS Booth 3425.

How to Paint on Fondant, Mix Colors and Create Beautiful Hand-Painted Cakes Time: 8:00 a.m. — 12:00 p.m. PT Location: W319 Instructor: Karen Portaleo, Portaleo LLC Converting from Custom Design Cake Work to Streamline Online-Only Sales Time: 8:30 a.m. — 9:30 a.m. PT Location: W305-306 Instructor: Kelly Delaney, Cakes for Occasions Digital Marketing: Steps to Gather Metrics and Build a Solid Plan Time: 8:30 a.m. — 9:30 a.m. PT Location: W315-316 Instructor: Melissa Harrison, Allee Creative Food Safety Responsibility vs. Authority Time: 8:30 a.m. — 9:30 a.m. PT Location: W314 Instructor: Randy Kohal, Nexcor Measuring Inflation and Its Impact Through the Eyes of the Consumer Time: 8:30 a.m. — 9:30 a.m. PT Location: W307-308 Instructor: Adam Brohimer and Cara Ammon, Category Partners LLC Modern Parts Rooms for Forward-Thinking Time:Operations 8:30 a.m. — 9:30 a.m. PT Location: W304 Instructor: Robert Burgh, Nexcor Plant-Based Ingredients: Leading the Healthy Snacking Trend Time: 8:30 a.m. — 9:30 a.m. PT Location: W303 Instructor: Chris Thomas, Ingredion Inc. Rethinking Your Process for Sustainable Baking Time: 8:30 a.m. — 9:30 a.m. PT Location: W313 Instructor: Marcel Sturkenboom, Lallemand This schedule, provided by IBIE, is accurate as of July 5. To see the most up-to-date version, please visit www.bakingexpo.com

Instructor: Molly Robbins, Molly’s Creature Creator How to Start a Cannabis Business Time: 4:00 p.m. — 4:45 p.m. PT Location: TBD Instructor: Peggy Moore, Love’s Oven Share Your Story, Change Your Life Time: 4:15 p.m. — 4:45 p.m. PT Location: RBA Baker Center

Instructor: Simon Tabruyn, Heuft Industry GmbH Effective, Transparent Clean Label Shelf Life Extension in Baked Goods for a Sustainable Time:Future6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center

Monday, Sept. 19

Extreme Cake Maker Molly Robbins Creates 3D Realistic Tiger Time: 3:30 p.m. — 4:15 p.m. PT Location: RBA Baker Center

JULY 2022 IBIE SHOWGUIDE 78 IBIEDUCATE SCHEDULE

Instructor: Henk J. van Lent, Niacet b.v., a Kerry Co. How to Solve Air Contamination from Becoming an Ingredient In Your Baking Process Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Stephen Smith, Camfil Hydration: What Is It, and What are the Benefits Using It in Baking? Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Stephen Marquardt, Zeppelin Systems USA Hydration: What Is It, and What Are the Benefits of Using It in the Baking Industry Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Stephen Marquardt, Zeppelin Systems Mastering the Elements: Vacuum Cooling and Baking Solutions Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Patrick Duss and Esmee Koopmans, Verhoeven Bakery Equipment Family Minimize Maintenance Costs Associated with Your Cooling Loop Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Angela Sampaio, GF Piping Systems Rapid Bake EOS: How the New Generation of Electric Ovens Will Replace Fossil Fuels Inside the Bakery in Less Than 10 Years Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Scott McCally, Auto-Bake Serpentine Reduce Sanitation Times by Eliminating Conveyor Belt Carryback Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Ramses Banda Marquez and Todd Stewart, Flexco Simplify the Ingredient List of your Tortillas Using a Highly Customizable Enzyme Toolkit Without Compromising on Taste or Texture Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center

Instructor: Michael Thiel, HaF Equipment Ecologically Baking: From Bakery to Pastry Products with High Energy Savings Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center

Instructor: Jose Peres, DSM Food Specialties Thermal Oil: Back to the Future of Baking Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Stephen Bloom and Brad Winnaman, Allied Bakery Equipment

ABA Hands-on Workshop: Understanding Leavening Functionality Time: 8:00 a.m. — 10:00 a.m. PT Location: RBA Baker Center Instructor: Brian Stouts, American Bakers Association Cookie Decorating 101: Intro to Icing/Decorating Time: 8:00 a.m. — 10:00 a.m. PT Location: W317 Instructor: Ruthann Dexter, Ruthann’s Gourmet Bakery Gravity-Defying Kawaii Toaster Cake Time: 8:00 a.m. — 12:00 p.m. PT Location: W318 Instructor: Jean Schapowal, Cakes with Character Create Unique Effects with Modeling Chocolate Time: 8:00 a.m. — 12:00 p.m. PT Location: W320 Instructor: Roland and Marsha Winbeckler, CakeSuppliesPlus.com

Sunday, Sept. 18 (cont.)

Instructor: Terina Maldonado Sanitary Design for Conveying Systems Time: 4:15 p.m. — 4:45 p.m. PT Location: RBA Baker Center

Large Scale Artisan Bread: Presented by the Bread Bakers Guild of America Time: 8:30 a.m. — 10:00 a.m. PT Location: W217-218 Instructor: Rob Alexander Environmental, Social Governance in the Baking Industry: Presented by the ABA Time: 9:45 a.m. — 10:45 p.m. PT Location: TBD Instructor: Rasma Zvaners, American Bakers Association; Chris Wolfe, Bimbo Bakeries; Kevin Yavari 10+ Simple Ways to Diversify Your Bakery’s Revenue: How to Bolster Earnings and Insulate Against Risk Time: 9:45 a.m. — 10:45 p.m. PT Location: W305-306 Instructor: Justine Martin, GP Bakeschool; Kimberly Houston, Studio Kimihou Food Safety: Shifting Flour into the Spotlight Time: 9:45 a.m. — 10:45 p.m. PT Location: W314

Instructor: Kent Juliot and Ron Burke, Ardent Mills Bake Your Way to Six Figures Time: 9:45 a.m. — 10:45 p.m. PT Location: W309-310

Monday, Sept. 19 (cont.)

Decorating with Buddy Time: 3:30 p.m. — 4:30 p.m. PT Location: RBA Baker Center Instructor: Buddy Valastro, Carlo’s Bakery Enhancing Environmental Sustainability in the Baking Industry: A Technical Look at the Baking Process Time: 4:15 p.m. — 4:45 p.m. PT Location: RBA Baker Center Instructor: Paolo Betto, GEA Bread’s Place on Today’s Table: How Bread Service in Restaurants Influences the Baking Industry Beyond Direct Sales Time: 4:15 p.m. — 4:30 p.m. PT Location: RBA Baker Center Instructor: David Norman, Easy Tiger Bake Shop

Rye? Rye Not? Time: 12:45 p.m. — 1:30 p.m. PT Location: RBA Baker Center Instructor: Nicky Giusto Market Opportunity for Cannabis Foods and Time:Beverages 1:00 p.m. — 1:45 p.m. PT Location: TBD Instructor: Jerry Smiley, Strategic Growth Partners Airbrushing: Mermaid Tail Time: 1:30 p.m. — 2:45 p.m. PT Location: RBA Baker Center Instructor: Jorg Amsler Cannabis 101 Development: What I Wish I Had Known About Working with Cannabis Time: 2:00 p.m. — 2:45 p.m. PT Location: TBD Instructor: Jessica Cristadoro Who Is Responsible for Food Safety? From Field to Table, We All Have a Role to Play Time: 2:15 p.m. — 2:45 p.m. PT Location: RBA Baker Center Instructor: Robert Wong, Agri-Neo Inc.

Instructor: Natalie Madison, Chef Equation/Baking Up Profits/Art is in Cakes

Demystifying the Cannabis Extraction Process for Commercial Scale Time: 3:00 p.m. — 3:45 p.m. PT Location: TBD Instructor: Matthew Anderson, Vanguard Scientific Systems Inc.

This schedule, provided by IBIE, is accurate as of July 5. To see the most up-to-date version, please visit www.bakingexpo.com

Time Management: Understanding and Training Staff in the Art of Essentialism Time: 8:30 a.m. — 9:30 a.m. PT Location: W311-312

Championship Viennoiserie: Presented by the Bread Bakers Guild of America Time: 2:45 p.m. — 3:30 p.m. PT Location: RBA Baker Center Instructor: Jeffrey DeLeon New Developments with Edible Ink Printing Time: 2:45 p.m. — 3:30 p.m. PT Location: RBA Baker Center Instructor: Mark Strobel, Primera Technology Inc.

Instructor: Janelle Copeland Navigating the Workforce Gap / Employee Retention Time: 9:45 a.m. — 10:45 p.m. PT Location: W311-312 Instructor: Pamela Clayborne, JLS Automation Transforming Our Bakery by Watching Our Waste Time: 9:45 a.m. — 10:45 p.m. PT Location: W307-308 Instructor: Josh Allen, Companion Baking Digital Marketing: Steps to Gather Metrics and Build a Solid Plan Time: 9:45 a.m. — 10:45 a.m. PT Location: W315-316 Instructor: Melissa Harrison, Allee Creative Bakery of the Year Award Ceremony: Sponsored by BNP Time: 10:15 a.m. — 10:45 a.m. PT Location: RBA Baker Center Wafer Paper Roses and Leaves Time: 10:30 a.m. — 12:30 p.m. PT Location: W317 Instructor: Peggy Tucker, CakePlay Inc. Are You a B Corp and Don’t Know It? Time: 11:00 a.m. — 11:30 a.m. PT Location: RBA Baker Center Instructor: Jordan Winter, Commercial Baking Business Security: While Cybercrime Grabs All Headlines and Emotions, Business Security Is About More Than IT Time: 11:00 a.m. — 12:00 p.m. PT Location: W307-308 Instructor: Jim Lane, Redbank Advisors Unlock the Power of Enzymatic Blends to Advance Your Dough Strengthening Toolbox Time: 11:00 a.m. — 12:00 p.m. PT Location: W303 Instructor: Tess Brensing, Corbion Guerrilla Publicity = Get Known Everywhere Time: 11:00 a.m. — 12:00 p.m. PT Location: W315-316 Instructor: Jill Lublin, Promising Promotion How I Hired the Wrong People, Put Them on the Wrong Bus and in the Wrong Seat Time: 11:00 a.m. — 12:00 p.m. PT Location: W311-312 Instructor: Jim Weber, CAMCORP Inc. Making a Sustainable Cookie: Meeting Consumers’ Demands for Ingredient Supply Time:Transparency 11:00 a.m. — 12:00 p.m. PT Location: W313 Instructor: Tai Ullmann, Cargill; Tom Vierhile, Innova Market Insights Maximizing ROI Through Food Safety and Sanitation Execution Time: 11:00 a.m. — 12:00 p.m. PT Location: W314 Instructor: Randy Kohal, Nexcor Robots in the Workforce Time: 11:00 a.m. — 12:00 p.m. PT Location: W304 Instructor: Rick Gessler, Delkor Systems Time Management: Understanding and Training Staff in the Art of Essentialism Time: 11:00 a.m. — 12:00 p.m. PT Location: W305-306 Instructor: Natalie Madison, Chef Equation/Baking Up Profits/Art is in Cakes Post-Pandemic Opportunity and Impact in Retail / Commercial Baking Time: 11:00 a.m. — 12:00 p.m. PT Location: W309-310 Instructor: Marjorie Hellmer, Cypress Research Why Don’t You Get a “Real Job”? Time: 12:15 p.m. — 12:45 p.m. PT Location: RBA Baker Center Instructor: Bonnie Ponte, The Donut Station Inc.

JULY 2022 IBIE SHOWGUIDE 80 IBIEDUCATE SCHEDULE

For dough at its best DIOSNA automated solutions DIOSNA automated solutions are recognized for effectiveness, good connectivity and full compliance. We have gathered long-term experience in the automatization of all common types of pre-dough and dough and will support you in person with the implementation of the DIOSNAsystems.isthe world‘s leading specialist for pre-dough and dough production equipment. Our machines, together with innovative biotechnology ensure the best results in the food industry. Quality made in Germany since 1885 → Pre-dough Systems - automated production control → Linear transport system - automated solutions for dough resting → Time efficient mixing solutions – integrated energy control → Mixer under-bowl discharge – immediate dough transfer into vats, tubs or to conveyor belts → Elevator Tipper - optimal dough supply → Easy integration into production planning systems (PPS) VISIT US IN LAS VEGAS BOOTH # 1201

Everybody Exits: How Four Very Different Family Businesses Prepared for the Next Generation Time: 11:00 a.m. — 12:00 p.m. PT Location: W307-308 Instructor: Jim Lane, Redbank Advisors How La Brea Bakery and Otis Spunkmeyer Earned Their Crust During the Pandemic: Raising Dough in Unexpected Places Time: 11:00 a.m. — 12:00 p.m. PT Location: W309-310 Instructor: Chris Prociv and Jonathan Davis, Aspire Bakeries Manufacturers’ New Normal: Developing Solutions to Mitigate Negative Financial Impacts of the Ever-Increasing Raw Ingredient Costs, While Delivering Consumer-Friendly Ingredients Time: 11:00 a.m. — 12:00 p.m. PT Location: W303 Instructor: Tom Jondiko, PAK Group

Prebiotic Baked Goods for Gut Health: Make It Happen, Make It Taste Great Time: 9:45 a.m. — 10:45 a.m. PT Location: W303 Instructor: Michael Kalanty Marketing 101: Seven Ways Strategic Video Can Boost Your Baking Brand Time: 9:45 a.m. — 12:00 p.m. PT Location: W315-316 Instructor: Robin Blakely, Creative Center of America BEST in Baking Awards Time: 10:00 a.m. — 10:30 a.m. PT Location: RBA Baker Center Fondant Holiday Gnomes Time: 10:30 a.m. — 12:30 a.m. PT Location: W317 Instructor: Peggy Tucker, CakePlay Inc. Web 3.0: Utilizing Blockchain, NFTs and Cryptocurrency for Retail Bakeries Time: 10:30 a.m. — 11:00 a.m. PT Location: RBA Baker Center

Reinvigorating Breakfast: An Evolution of Consumer Drivers for Snacks and Bakery Time: 8:30 a.m. — 9:30 a.m. PT Location: W309-310 Instructor: Suzy Badaracco, Culinary Tides Inc. Sustainable Processes for the Industrial Baking of Food Products Time: 8:30 a.m. — 9:30 a.m. PT Location: W313 Instructor: Joseph Zaleski, Jr., Reading Bakery Systems Bread Bakers Guild of America Panel Discussion Time: 8:30 a.m. — 10:00 a.m. PT Location: W217-218 Instructor: Matthew Duffy Use Career Development to Attract, Grow and Retain the Best Employees in Today’s Tight Labor Market Time: 8:30 a.m. — 12:00 p.m. PT Location: W311-312 Instructor: Robyn Clark, WinningWise How Novel Ingredient and Instrumentation Technology for the Keto Trend Will Lead the Way for AI in the Baking Industry Time: 9:45 a.m. — 10:45 a.m. PT Location: W309-310 Instructor: Lin Carson, BAKERpedia; Lena Bosc-Bierne, Chopin Technologies Advances in Remote Maintenance for Packaging Time:Operations 9:45 a.m. — 10:45 a.m. PT Location: W304 Instructor: Josh Becker, Harpak-Ulma Avoiding Cross-Contamination in Your Baking Facility: Six Critical Components Time: 9:45 a.m. — 10:45 a.m. PT Location: W314 Instructor: Tony Moses and Pablo Coronel, CRB Equipment Acquisition Solutions 101: Payment and Financing Options Time: 9:45 a.m. — 10:45 a.m. PT Location: W307-308 Instructor: Craig Colling, Ascentium Capital Fresh Out of the Oven: Dawn’s Latest Trends and Insights Impacting the Bakery Landscape Time: 9:45 a.m. — 10:45 a.m. PT Location: W305-306 Instructor: Sarah Hickey, Dawn Foods Global Making a Sustainable Cookie: Meeting Consumers’ Demands for Ingredient Supply Time:Transparency 9:45 a.m. — 10:45 a.m. PT Location: W313 Instructor: Tai Ullmann, Cargill; Tom Vierhile, Innova Market Insights

Tuesday, Sept. 20

Instructor: Max Jacobson-Fried, Freed’s Bakery and Dessert Shop Digital Growth: How Leading Food Manufacturers Utilize Digitization for Higher Time:Growth10:30 a.m. — 11:00 a.m. PT Location: RBA Baker Center Instructor: Erin Scanlon Creative Cake Decorating Competition Awards Time: 11:00 a.m. — 11:45 a.m. PT Location: RBA Baker Center Basic Business Forms for Custom Cake and Sweet Designers Time: 11:00 a.m. — 12:00 p.m. PT Location: W305-306 Instructor: Michelle “Mitchie” Curran, Mitchies Munchies

This schedule, provided by IBIE, is accurate as of July 5. To see the most up-to-date version, please visit www.bakingexpo.com

JULY 2022 IBIE SHOWGUIDE 82 IBIEDUCATE SCHEDULE

Cookie Decorating 201: Advanced Techniques Time: 8:00 a.m. — 10:00 a.m. PT Location: W317 Instructor: Ruthann Dexter, Ruthann’s Gourmet Bakery Sculpting the Human Eyes, Mouth and Nose Time: 8:00 a.m. — 12:00 p.m. PT Location: W319 Instructor: Karen Portaleo, Portaleo LLC Cake Decorating: Basic English Lambeth Style Borders and Overlapping Time: 8:00 a.m. — 12:00 p.m. PT Location: W320 Instructor: Kathleen Lange, Confectionary Chalet Quickly Decorated Cookies for Maximum Profit Time: 8:00 a.m. — 12:00 p.m. PT Location: W318 Instructor: Lisa King, Cake Frolic LLC Earnings Growth: How to Identify the Top Priority for Your Business Time: 8:30 a.m. — 9:30 a.m. PT Location: W307-308 Instructor: Jim Lane, Redbank Advisors Have Your Cake and Eat It Too? An Intro to the Profit-First Methodology Time: 8:30 a.m. — 9:30 a.m. PT Location: W305-306 Instructor: Nicole Bendig-Lamb, Cake Business School Implementing Hurdle Technology to Reduce Food Safety and Recall Risks Time: 8:30 a.m. — 9:30 a.m. PT Location: W314 Instructor: Daniel Unruh, Corbion Key Considerations, Challenges and Strategies When Formulating Reduced Sugar, Calorie and/or Net Carb Baked Goods Time: 8:30 a.m. — 9:30 a.m. PT Location: W303 Instructor: Julia DesRochers, Tate & Lyle Marketing to a B2B Baking Industry with a B2C Time:Lens8:30 a.m. — 9:30 a.m. PT Location: W315-316 Instructor: Rick Oleshak, AB Mauri Quick and Easy KPIs that Drive Improved Time:Maintenance 8:30 a.m. — 9:30 a.m. PT Location: W304 Instructor: Rowdy Brixey, Brixey Engineering Inc.

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This schedule, provided by IBIE, is accurate as of July 5. To see the most up-to-date version of the IBIEducate schedule, scan the QR code .

Tuesday, Sept. 20 (cont.)

JULY 2022 IBIE SHOWGUIDE 84 IBIEDUCATE SCHEDULE

Wednesday, Sept. 21

BEST in Baking Awards Time: 10:00 a.m. — 10:30 a.m. PT Location: RBA Baker Center Butter Flake Rolls and Variations Time: 10:30 a.m. — 11:15 a.m. PT Location: RBA Baker Center Instructor: Rick DeMaria Creating Customer Experience Time: 11:00 a.m. — 11:30 a.m. PT Location: RBA Baker Center Instructor: Gary Vanderstelt, Melissa Verburg, Kathy Ryan, Sprinkles Donut Shop Pate a Choux: Back to the Future Time: 11:45 a.m. — 12:30 p.m. PT Location: RBA Baker Center Instructor: Lasheeda Perry Licensing 101: How to Separate Your Products from Your Competitors’ Through Brand and Entertainment Licensing Time: 11:45 a.m. — 12:15 p.m. PT Location: RBA Baker Center Instructor: Jimmy Zeilinger, Brand Castle LLC

Strategies for Integrated Pest Management in Commercial Baking Time: 11:00 a.m. — 12:00 p.m. PT Location: W314 Instructor: Leonard Mongiello, IFC Masking Cannabis Flavor Profiles Time: 11:30 a.m. — 12:15 p.m. PT Location: RBA Bakers Center Instructor: Pippa O’Shea, ABA; Keegan Gerhard Ensuring Safe, Sanitary and Secure Operations Using High-Speed Doors Time: 12:15 p.m. — 12:45 p.m. PT Location: RBA Baker Center Instructor: Michael Watkins and Chris Leary, Rytec Through the Eyes of a Judge: Baking AwardWinning Breads Time: 12:45 p.m. — 1:30 p.m. PT Location: RBA Baker Center Instructor: Stephen Hallam How to Infuse Baked Goods with Cannabis-Derived Products...Legally Time: 1:00 p.m. — 1:45 p.m. PT Location: TBD Instructor: Steven Schain Fresh Floral Designs for Cakes 101 Time: 1:30 p.m. — 2:15 p.m. PT Location: RBA Baker Center Instructor: Kathleen Lange, Confectionary Chalet New Lifestyle Choices, New Ways of Baking Time: 1:30 p.m. — 2:15 p.m. PT Location: RBA Baker Center Instructor: Susie Marie, Sweet Life Specialty Foods Formulating with Cannabis Flavor Time: 2:00 p.m. — 2:45 p.m. PT Location: TBD Instructor: Jessica Cristadoro Shifts and Trends: The Last Five Years in InStore Bakery Department Time: 2:15 p.m. — 2:45 p.m. PT Location: RBA Baker Center Instructor: Adam Brohimer, Category Partners LLC Inverted Puff Pastry Time: 2:45 p.m. — 3:30 p.m. PT Location: RBA Baker Center Instructor: Lauren Haas Jenna Rae Demo Time: 2:45 p.m. — 3:30 p.m. PT Location: RBA Baker Center Instructor: Jenna Hutchinson Cannabis Ingredients for Baked Goods: Safety, Quality and Usage Time: 3:00 p.m. — 3:45 p.m. PT Location: TBD Instructor: Hilary Brown Applying Traditional Food Science Development Principles and Quality Measures to Cannabis Products Time: 4:00 p.m. — 4:45 p.m. PT Location: TBD Instructor: Stephanie Gorecki, Cresco Lab Functional and Flavor Benefits of Using Cocoa Extract in Various Bakery Applications Time: 4:15 p.m. — 4:30 p.m. PT Location: RBA Baker Center Instructor: Melanie Breitner, PROVA Homogenous/Monolithic Belt Repairs in Baking: Focus on Safety and Maintenance Time:Efficiency 4:15 p.m. — 4:45 p.m. PT Location: RBA Baker Center Instructor: Michelle Graves, Flexco; Jonathan Morgan BEST in Baking Awards Time: 4:30 p.m. — 5:00 p.m. PT Location: RBA Baker Center

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FeaturesShow

JULY 2022 IBIE SHOWGUIDE 86

The IBIE experience is a total professional development package for baking industry professionals of every type and at every level. In addition to a million square feet of exhibition space and IBIEducate’s world-class programming, Baking Expo’s features round out the entire show experience. With a combination of IBIE favorites and new features addressing modern industry issues, there’s a show feature for every attendee.

It’s high time we discussed baking with cannabis Cannabis Central is new in town and a must-visit for IBIE attendees. Powered by Cannabis Products , this feature located in North Hall Booth #7547 showcases the unique challenges and opportunities for businesses interested in the cannabis baked goods space. It also provides an opportunity for bakers and suppliers to connect in addition to education sessions, demos and thought leadership.

Return to the craft of baking

Which bake will take the cake?

Creative Cake Decorating Competition is centered on innovation at North Hall Booth #5847. Six teams of two will face-off in four categories: wedding cake, rolled fondant, buttercream and “Everything is Cake,” a hyper-realistic category.

Celebrating the global industry’s innovations

COMMERCIAL BAKING87 IBIE SHOW FEATURES

The Artisan Marketplace, back by popular demand, provides an unparalleled opportunity for any baker to learn and grow from experts in the field. Located in West Hall Booth #3645, this show feature, crafted by Puratos, is chock-full of expert-led demos and talks, along with other interactive and innovative portions.

The BEST in Baking Awards recognize suppliers and bakers committed to positively influencing the baking industry. Established in 2010, the awards have expanded to honor leaders and celebrate achievement in topics like sustainability, sanitation and more. This year, plant efficiency and automation/robotics join the award categories in North Hall Booth #5847.

A panel of celebrity judges, including Jorg Amsler and Kathleen Lang, will determine the winners of the Pillsbury Bakers’ Plus Grand Champion Trophy. Gold, silver and bronze medals, along with cash prizes, will be awarded for the highest three scores in each category.

RBA Bakers Center, decorated by Corbion and located in North Hall Booth #5847, is home to four action-packed stages: the American Cake Decorating Magazine Stage, Celebrity Demo Stage, Presentation Stage and Pillsbury Creative Cake Decorating Competition Stage. RBA Bakers Center visitors can learn from some of the top influencers in the baking industry, including Buddy Valastro from Carlo’s Bakery, Amsler, Lang and more.

JULY 2022 IBIE SHOWGUIDE 88 IBIE SHOW FEATURES

A star-studded baking exhibition

Get in on a slice of the action Pizza Industry Information Center is the place to be for those currently offering or interested in adding pizza, whether fresh or frozen, to their product list. Powered by PMQ Pizza Magazine, this show feature allows attendees to learn from field experts on best practices, recipes, food costs, the state of the industry and more. This center can be found at North Hall Booth #7639.

American Pie Council’s top pie-ority

The Great American Pie Festival is the place to be. Filled with live entertainment, prizes, refreshments and a variety of readymade pies from baking manufacturers, this show feature grants wholesalers the opportunity to assess the final products made with cutting, filling and baking equipment. Presented in partnership with the American Pie Council, visitors can drop into North Hall Booth #6360 for a taste of the action.

The future of baking technology, today Innovation Showcase, located on the Skybridge, gives attendees a chance to peruse new products and technology in categories like ingredients, equipment, packaging and safety.

Vision Guided Robotics | Secondary Packaging | Turnkey Packaging Solutions End of line packaging solutions for the bakery, snack and tortilla industries including stacking and loading, multipacks, wrapper loading and case packing. The Blueprint Way We Ask. We Listen. We Partner. BPA packs all types of products into cases and various secondary containers including loading into your hffs machines, wrapper chain in-feeds and indexing thermoform machines. Scan For Video IBIE Booth 1045

May the best loaf win The Tiptree World Bread Awards USA will stage its comeback at this year’s Expo. Over the past two years, the awards mixed it up to celebrate the Bread Heroes supporting their respective communities. Now, it’s back and ready to reward the best in bread in North Hall Booth #6346. Judging and the awards ceremony will take place on the IBIE 2022 show floor along with baking demonstrations from previous award recipients.

The Sanitation Pavilion is another one of IBIE’s new show features and is centered on an increasingly significant topic, especially after consumers’ heightened food-safety concerns from the past few years. This solutions-oriented aspect of the show offers a centralized, convenient corner of the West Hall in Booths #333, #337, #432-434, #436 and #437 for IBIE guests to discover solutions from those who specialize in sanitation.

Scan the QR code to get there now.

The future of food safety and sanitation solutions

JULY 2022 IBIE SHOWGUIDE 90 IBIE SHOW FEATURES

To take a deeper dive into the details of these show features, visit the IBIE website.

Industry talks and educational stories

QuickBITES is new to the Expo this year, and it’s bringing a valuable opportunity for IBIE attendees. Over the course of four days, North Hall Booth #5847 will host a series of 20-minute presentations from experts in an array of fields to cover topics like grain-foods industry issues, consumer concerns, social responsibility and the future of food.

The only limit is our customer's IMAGINATION We design, develop and implement innovative and customized solutions for the food processing industry: high-performance systems for your business Meet us at IBIE, West Halls, Booth 725 in Las Vegas 18-21 September 2022 and discover our latest innovation for the bakery industry. VISIT US AT BOOTH #725 tpfoodgroup.com

CANNABIS CENTRAL

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BY MAGGIE GLISAN This budding industry just keeps growing, and the presence of baking with cannabis at IBIE 2022 is all about taking action. Cannabis Central, located in the North Hall and powered by Cannabis Products , will allow attendees to learn about this sector, connecting them with suppliers and experts across numerous channels. From product development and formulation to regu latory compliance and packaging, there’s plenty to learn at this pavilion.

Cannabis Central will offer a plethora of resources on baking with this highly complex ingredient. tion provider The Vivid Team, expects IBIE attendees to be more prepared to act than in years past due to urgency by manufacturers to begin the process of adding these products to their portfolios. With suppliers and experts available to cover topics including R&D, manufacturing, regulation, packaging and labeling, food safety, and more, there will be no shortage of resources for “Previously,Expo-goers.there were a lot of manufacturers that would attend out of curiosity,” Cristadoro said. “But now, I

Turning Over a New Leaf

This new IBIE show feature puts the spotlight on cannabis.

The new show feature comes at a time when US support for cannabis decriminalization is stronger than ever. Sales of recreational marijuana are now legal in 31 states, the most recent addi tions coming in 2021 with New York, Connecticut, New Jersey, Virginia and New PublicMexico.opinion on cannabis also appears to be leaning in the industry’s favor. As consumer demand for products with functional benefits continues, using cannabis for pain relief, inflammation reduction or improving sleep becomes more appealing. A November 2021 Gallup poll found that 68% of Americans now support full cannabis legalization, and an April 2021 Pew Research Center survey found that support increases to 90% when used specifically for health, wellness and medical needs. But cannabis isn’t just trendy; it’s a booming business. In legal US states, the overall market is valued at $25 billion, with 40% sales growth in 2021 according to BDSA retail sales tracking. The edibles category accounted for about 15% of dollar sales and is expected to grow to $6 billion by 2025. Jessica Cristadoro, president and CEO of cannabis-infused business solu

JULY 2022 IBIE SHOWGUIDE 94 CANNABIS CENTRAL feel like companies are starting to plan for incorporating cannabis and thinking, ‘How can we actually position ourselves?’ Especially when they do the math on margins and realize that the brownie they currently sell can be worth 10 times more with cannabis.” Although cannabis’ lucrative nature might lure in potential manufacturers, Cristadoro said that proper planning is critical for success. Significant portions of the pavilion will focus on areas like regulatory compliance, packaging and formulation. “Compliance is paramount, and there’s a huge knowledge gap,” she Thatsaid.includes the ever-changing legal landscape that varies between states. “One huge difference between starting a commercial bakery versus starting a commercial cannabis bakery is that the risk is very high,” Cristadoro added. “And if you approach it without a team that knows what it’s doing, then you run a risk not only of a business failure but of also breaking the law.”

To help attendees navigate the legal roadmap, experts from two law firms will be on hand to offer assistance during and after the show as well as shed light on where policy might be headed. Steven Schain, senior counsel for Schain Law Firm will also present “How to Infuse Baked Goods with CannabisDerived Products…LEGALLY” at 1 p.m. Tuesday, Sept. 20. Food safety is another area in which manufacturers must be well-versed. “Cannabis takes your day-to-day food safety and compliance and puts it on steroids,” Cristadoro said. “Your stan dards have to be really high.” how to pair it with different ingredients to make the taste more appealing.

At the Expo, there will be a booth dedicated to helping attendees navi gate their own strategic messaging, branding and promotions, including experts from Blazen Promos, That’s Graffiti and DJ Shadoe. Whether IBIE attendees are looking to grow an already established cannabis bakery business or get a brand-new business off the ground, the Cannabis Central Pavilion will provide a plethora of diverse resources. CB Events at the Cannabis Central Pavilion will dive into the topic. On Sunday, Sept. 18, Tara Froemming, marketing specialist for Healthy Food Ingredients, will present “The Future of Hemp Cannabinoid Innovation: How Brands Can Meet Safety, Quality and Efficacy Standards.” And at 3 p.m. on Tuesday, Sept. 20, Hilary Brown, director of technical and analytical services for SōRSE Technology, will zero in on safety, quality and usage of cannabis i ngredients for baked goods. For many attendees, this will be their first foray into cannabis as an ingredient, and one session, led by Cristadoro at 1 p.m. on Sunday, Sept. 18, will focus on just that. “There are many different formats to consider,” she said. “There’s oil, there’s butter, there’s isolate, distillate, crude. What does it all mean? And why should you care ?”

There’s also the psychoactive aspect to consider. Cristadoro said that while there will be a big focus on psychoactive tetrahydrocannabinol (THC), the pavil ion will also highlight trends and brand ing of non-psychoactive cannabidiol (CBD) that can be used in mainstream foods and beverages. To distinguish those differences and why they’re important to consumers, Jeff Chen, CEO of R adicle Science, will present “The Effects of THC, CBD, Rare Cannabinoids and How to Harness Them,” at 3 p.m. Sunday, Sept. 18. On the culinary side, Keegan Gerhard, chef and owner of Denver’s D Bar Restaurant and head judge of the Food Network’s Food Network Challenge will be baking on the main stage with a focus on flavor. He’ll explore how to mask the cannabis flavor in baked goods as well as

For those beginning to think about a cannabis F&B business, several speakers will provide insights on earlystage development. At 4 p.m. Sunday, Sept. 18, Peggy Moore, CEO of Love’s Oven, will share her knowledge in “How to Start a Cannabis Business.” Love’s Oven was an early cannabis baking player and has been produc ing small-batch cannabis-infused bars, brownies and cookies since 2009.

Steffen Weck, owner of Food Business Consulting, will also present at 2 p.m. Monday, Sept. 19 with “Cannabis 101 Development: What I Wish I Had Known About Working with Cannabis.” Marketing is yet another piece to the cannabis puzzle that comes with its own “Whenchallenges.it comes to cannabis, your consumer and your customer are totally different from traditional baking,” Cristadoro said. “Your consumer ranges the entire gamut of age groups, but then your customer is the dispensary owner and the budtender. So, you have to think strategically about speaking to both of those audiences.”

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Mirdamadi said that sesame is especially challeng ing because it’s such a small particulate. While it’s not as microscopic as traces of dairy or soy — something that requires testing to detect — sesame seeds are a lot smaller and more liberally used than larger, more expensive allergens

BY LIZ GOODWIN

Baking Expo will introduce a new show feature dedicated to keeping it clean: The Sanitation Pavilion. Located in the West Hall, it will serve as a central hub for bakers and suppliers to assemble and collaborate on this important topic.

“This particular allergen is going to be complicated for the baking industry,” Mirdamadi said. “As soon as I saw this [will become] law, I started talking to many of my customers saying, ‘We need to get ahead of this because it’s going to be huge.’”

SANITATION PAVILION

COMMERCIAL BAKING97

Clean Commitment

From particulates to allergens, there’s no aspect of sanitation IBIE won’t touch.

seeds will be top of mind for food producers worrying about allergens.

The context of the word “clean” has certainly evolved since IBIE COVID-192019. turned everything the world knew about health and safety on its head. This was new territory for many, full of face masks and disposable gloves at gas stations and industrial-size pumps of hand sanitizer around every corner. The baking indus try also evolved with the term clean, though it’s always been top of mind in one way or another.

As new allergens — and innovations — push sanitation past its previous boundaries, IBIE is bringing the baking industry together to strategize on overcoming challenges big and small.

Nathan Mirdamadi, senior food specialist at Commercial Food Sanitation, a division of Intralox, will share insights on something that every bread, bun and roll manufacturer is thinking about: sesame seeds. When this tiny ingredient officially becomes the ninth major allergen in the US on Jan. 1, 2023, it could have a major impact on sanitation practices. And though bakeries are used to handling allergens, it’s a whole new ball game with this little seed.

The presentation will also touch on the science side of sesame and how to reduce cross-contamination.

M irdamadi strongly believes that bakeries should have dedicated pans for seeded and unseeded buns. Many bakeries are already doing this due to the different product sizes, but if they aren’t, starting now can avoid having to attempt to clean every seed off those pans. Although high heat can eliminate the detection of an allergenic protein on a pan that may have had allergens on it, that doesn’t mean it still isn’t there.

JULY 2022 IBIE SHOWGUIDE 98 SANITATION PAVILION

Nathan Mirdamadi | senior food specialist | Commercial Food Sanitation such as almonds or peanuts. Sesame seeds are also often dumped atop prod ucts, dispersing them everywhere.

During Mirdamadi’s discussion at IBIE, he will share what he and his team have learned through their partnership with a number of baking companies including Aspire Bakeries. One of his copresenters will be Jill Weyhgandt, direc tor of quality and food safety for Aspire, and she will discuss some of the b aking company’s efforts as well. “We’re going to tag team it and talk about all the different approaches that bakeries have tried,” Mirdamadi said. “Obviously dedicating a line or facility is the first goal, but if you decide that’s not an option, you will have to do changeovers. So, we will be talking about the strategies that have been successful and unsuccessful.”

“If you heat an allergen, it may not be detectable with some methods, but it doesn’t change the fact it’s still allergenic,” Mirdamadi said, referring to the residuals that can cause cross“Ifcontamination.yourthree-year-old builds a massive Lego set and crushes it, but goes to bed without picking them up, that’s like a protein being denatured,” Mirdamadi suggested, harking back to an analogy he learned from a well-known expert in toxicology and allergens. “But if you decide to get up and get a glass of water at 2 a.m., and you step on one of those pieces, it’s still going to hurt.” With more allergens still popping up, Mirdamadi will also dive into the importance of equipment with hygienic design. As the future of food evolves, he suggested that investing in equipment that can help prepare an operation for those changes is a smart move.

“Our ability to detect contaminants in food is increasing at a rate that outpaces our ability to mitigate the risk,” he said. “Think about listeria: before the mid-’80’s, we didn’t commonly associate that with food. Fast forward 30 years, and things like listeria and allergens are primary concerns. And it’s only going to get more difficult as regulators and the industry get their hands on advancing technologies. As many of our parents told us as kids, an ounce of prevention is worth a pound of cure. And that’s where we’re at [with Assanitation].”Mirdamadi prepares to dive into these issues and more at the Las Vegas Convention Center in September, he expressed his excitement for p roviding inmportant insight and facilitating discussions during this critical point in baking’s history. CB

“It’s like going to the beach and trying to clean up every grain of sand. I won’t say the word impossible, but it’s just about as close to that word as bakeries have seen.”

“It’s like going to be like going the beach and trying to clean up every grain of sand,” Mirdamadi said of how difficult it is to thoroughly clean sesame seeds from bakery equipment. “I won’t say ‘impossi ble,’ but it’s about as close to that word as operators have seen.”

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EXPAND CAPACITY MORE PRODUCTION, LESS PEOPLE INCREASE YIELDS RAISE IMPROVEACCELERATEPROFITABILITYPROCESSINGTHROUGHPUTREDUCECOSTSOPERATINGANDCAPITAL MAXIMIZE SANITATION SAFER DESIGN, EASIER CLEANING MAINTAIN CONSISTENCY HIGHER CONSUMPTIONOPTIMIZEPRACTICEQUALITYSUSTAINABILITYENERGY&WATER MEET US AT IBIE & HAPPEN.BAKELET’SIT HERE’S WHAT WE BRING TO THE TABLE SEPTEMBER 18-21, 2022 BOOTHS: 2817, 3101 & 3201

JULY 2022 IBIE SHOWGUIDE 102 This floor plan is accurate as of July 5. To see the most up-to-date, interactive version of the map, including booth numbers and exhibitor locations, scan the QR code. West Hall

103 IBIE FLOOR PLAN COMMERCIAL BAKING

JULY 2022 IBIE SHOWGUIDE 104 IBIE FLOOR PLAN North Hall This floor plan is accurate as of July 5. To see the most up-to-date, interactive version of the map, including booth numbers and exhibitor locations, scan the QR code.

COMMERCIAL BAKING105

The baking industry’s pace of evolution is fast, and innovation keeps moving it forward. But the last three years have forced it to, in the words of the great Han Solo, make the jump to lightspeed. With obstacles on all sides, members of the baking industry have had to put in the work to keep up with current chal lenges — and it’s hard to keep track of them all. But equipment manufacturers, ingredient suppliers and service provid ers are all looking forward to showcasing their innovations at IBIE 2022. Even with the world’s continuous chaos, there’s no slowing down when it comes to the baking industry’s pursuit of progress.

After months of conversations with key industry suppliers, Avant Food Media’s Commercial Baking team knows this firsthand. In response, the media group created its new Booth Trailers video series to showcase the impending innovation attendees can expect at the Las Vegas Convention Center this fall. The pages ahead contain the inside scoop on what these companies will bring to the show floor, where there will be no shortage of advancements to see during the Baking Expo. IBIE exhibitors are looking forward to showcasing their solutions, and Booth Trailers offer a sneak peek.

BY LIZ GOODWIN

BOOTH TRENDS

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The Pursuit of Progress

Baking professionals are unrelenting in their quest for innovation, and it all will be on display at IBIE 2022.

One topic top of mind for many of these compa nies is sustainability, and it’s about more than just saving the planet. While many sustainability initiatives may be rooted in reducing single-use plastic, limiting or reducing a company’s carbon footprint and more, going green actually saves many bakeries green through the process of elimination. That includes the elimination of food waste, the elimination of the need for labor when labor is impossible to find and the elimination of wasted time.

Many of the innovations that will be on display at the Expo are pivoting from more traditional elements such as compressed air for sealing or unsustainable films for flowwrapping and replac ing them with their smarter and more sustainable counterparts. As consumers increasingly call for better sustainability in food production, these improvements will be vital for bakeries to earn the dollars of environmentally conscious shoppers.

Sanitation is another major focus this year. In the wake of the COVID-19 pandemic, nearly every bakery equipment supplier now looks at sani

Increasingly efficient equipment, often using mechanisms such as robots or artificial intelli gence (AI), are also saving bakeries the pain of having to find new employees. The labor short age is just one of several crises the country is facing, and with the cost of everything going up due to rising inflation, bakeries have to adjust accordingly with solutions like animatronic workarounds. Many suppliers are implementing virtual reality (VR) when it comes to maintenance and customer assistance, and some are even offering fully automated lines that reduce human error as well as food waste. Some of these auto mation innovations can also communicate with each other, proving that the power of technology like AI, VR and other advancements play an important role in bakery operations. Attendees can expect sustainability and automa tion to take center stage at IBIE 2022, with many exhibitors showcasing innovations that include these factors at the heart of their designs.

MONTH 2022 Q1 2175 West Halls

Precise dosing Highly accurate and flexible automation for unique solutions Automated weighing Ultimate scale accuracy Reliable discharge via 180 degree scale rotation T , ma al l t See the Componenter in action at IBIE, BOOTH #1511 or contact AZO to learn more. tation in a whole new way as the public’s view of health and safety has shifted. And with new allergens on the horizon, consideration for issues like cross-contamination and ease-of-use have never been more significant for bakers than they are now. Equipment manufacturers have responded to this shift by remaining steadfast on food safety and sanitary design. Whether it’s depositors, mixers, conveyors or packaging lines, these companies are building sanitation into the blueprints of their machines. Suppliers are also focusing on making equipment easy to clean. This puts efficiency at the forefront and minimizes downtime, a perk that has become even more beneficial in a time when demand for product is so high. Above all, people attending the show are excited to see one another in person rather than behind a screen as they’ve had to over the last few years. A hands-on industry has done well at going virtual, but there is simply no substitute for the value of face-to-face conversations with friends and colleagues old and new. These exhibitors are thrilled to be back together to discuss the challenges of the day and how to overcome them in a way that’s right for bakeries big, small and everywhere in Asbetween.ifbeing back in-person wasn’t exciting enough, the baking industry is also reuniting in new digs at the newly improved Las Vegas Convention Center. IBIE 2022 will be one of the first shows held in the convention center’s new West Hall, providing new sights and even more square footage to showcase the best of the baking industry. There’s certainly a lot of innovation in store at IBIE 2022, and these exhibitors are ecstatic to provide an inside look at what they’re bringing to the exhibition hall in September. Take a look at the pages that follow — and follow the corre sponding QR codes — to discover the best of what the the IBIE show floor has to offer.

Meet AZO’s solution for minor and micro ingredient automation THE COMPONENTER Learn more at: www.AZO-Inc.comKeyAdvantages

CB COMMERCIAL BAKING

JULY 2022 IBIE SHOWGUIDE 110 The excitement for IBIE 2022, the Western Hemisphere’s biggest bakery tradeshow, shows no signs of slowing. As the industry prepares to reunite in Las Vegas to tackle critical issues and find inspiration, the companies below are giving Expo-goers a sneak peek at what they’re bringing to the show floor through Commercial Baking ’s Booth Trailers. From improved sanitary design and automation to using more sustainable materials and production methods, these equipment and ingredient suppliers are ready to show off what they’ve got to offer IBIE attendees. Enjoy an exclusive look at what’s in store for baking industry before leaving the Las Vegas Convention Center stronger, smarter and better than ever. AB Mauri 113 Allied Bakery Equipment ......................................... 113 AMF Bakery Systems ................................................ 113 Axis Automation 114 Bay State Milling .......................................................... 114 BluePrint Automation 114 Cavanna Group 114 Corbion .......................................................................... 116 Doran Scales ................................................................ 116 Douglas Machines 116 Emerson ........................................................................ 116 E.T. Oakes 118 IBIE NOWINSIGHTS,STREAMING

COMMERCIAL BAKING111 Formost Fuji 118 Handtmann .................................................................. 118 Harpak-ULMA .............................................................. 118 JLS Automation . 120 Kaak 120 Kwik Lok ........................................................................ 120 LeMatic ......................................................................... 120 Moline ............................................................................ 122 Newsmith 122 Peerless Food Equipment ........................................ 122 PTL Machinery ............................................................ 122 Rademaker 124 Reading Bakery Systems 124 Shick Esteve ............................................................... 124 SideDrive Conveyor Co. .......................................... 124 Syntegon Packaging ................................................ 126 Zeppelin Systems USA ............................................ 126 IBIE BOOTH TRAILERS

aabakeryservices.com (732) 575-9740 Our Partners Other partners include: • Bread Slicing and Bagging Machines with integrated bag closing • Burger Bun Slicing Solutions • Bread Slicing Solutions • Flatbread Packaging and Stacking • Flow Wrappers • De crusting Solutions • Bulk Packaging • Dough Divider / Rounder • Roll and Bun Lines up to 30,000 pcs / hour • Make Up Lines • Muffin Lines • Dough Sheeting for Flatbread, Pizza, Artisan Bread • Laminating Lines for Croissants / Puff Pastry • Indoor / outdoor Silo’s • Micro Ingredient Handling Systems • Flour Cooling Systems • Liquid Ingredient Handling • CIP Systems • Big Bag Systems Visit Us at BOOTH 5653 A.A. Bakery Services & Consulting is a supplier of European Bakery Equipment and Solutions for the North American Market. Founded by a team of bakery equipment specialists with more than 30 years combined market experience. Supplying solutions for all bakeries, handicraft to fully industrial, ranging from ingredient handling and storage, mixing, processing to final product make up and packaging. Meet All Around The Bakery

IBIE Booth Trailers

AMF Bakery Systems, a partner of the Markel Food Group family of companies, supports bakeries around the world with best-in-class unit equipment and complete system solutions to optimize operations, improve product quality and empower bakery teams. Stop by Booth #3601 at IBIE this fall to see AMF’s industry-leading technology for improved operations, quality products and world-class innovation. www.amfbakery.com

Allied Bakery Equipment | Booth 1337, 1345 Allied Bakery Equipment represents some of the most innovative manufacturers that have been im pacting the US baking industry for nearly 40 years. You are invited to come by Booths #1337 and #1345, where the Allied team will showcase a wide array of their solutions, including depositing and toppings systems, vertical mixing technologies, extrusion-free dough make-up equipment and thermal oil ovens.. www.alliedbake.com

AMF Bakery Systems | Booth 3601

AB Mauri | Booth 1832 AB Mauri, best known for selling Fleischmann’s Yeast, has more than 150 years of expertise in developing quality bakery ingredients. At its IBIE 2022 booth, attendees will be transported to Baker Street in London, complete with bakeries, tea shops and a few trademarks of the city. Stop by Booth #1832 for the ultimate bakery experience and be sure to catch appearances by a celebrity baker and celebrity chef. www.abmna.com

Get an exclusive sneak peek into some of the booths that will be present at IBIE 2022. Before stepping foot on the tradeshow floor, take a look at some of the companies and people in attendance at this year’s Baking Expo.

COMMERCIAL BAKING113 IBIE BOOTH TRAILERS

www.blueprintautomation.com

JULY 2022 IBIE SHOWGUIDE 114

Cavanna Packaging USA | Booth 675

Cavanna Packaging USA is a global packaging machine and equipment manufacturer with a focus on turnkey flowwrapping innovation and cartoning systems. Stop by Booth #675 to see the company’s variety of new sanitary design systems and allergen cleaning technologies for flowwrapping equipment. www.cavanna-usa.com

Bay State Milling | Booth 6327

Bay State Milling is a fifth-generation, family-owned company providing flour and grain products from specialty blends. These ingredients can be applied to products ranging from pizza dough and gluten-free goods to traditional bakery staples and organic ingredients. The team invites Baking Expo attendees to visit Booth #6327 and talk with the staff about how to partner on R&D, formulation and nutrition support. www.baystatemilling.com

BOOTH TRAILERS

BluePrint Automation | Booth 1045 BluePrint Automation offers more than 40 years of experience with turnkey solutions that feature reliable, innovative design and versatile product handling and case packing. Expo-goers are invited to come by Booth #1045 at IBIE to witness a live demo of the variety pack packaging line, which will show case the feeder system and vision-guided robots known as the company’s two core technologies.

Axis Automation | Booth 3777 Axis Automation, a globally recognized design and manufacturing company, has been producing auto mated decorating and finishing systems for baker ies since 1984. IBIE attendees are invited to come by Booth #3777 to experience innovative topping, filling, icing and depositing solutions first-hand and talk with engineering and technical experts about how these solutions can work for your bakery operation. www.axisautomation.com

1700 TRADITION SINCE HEUFT Thermo-Oel GmbH & Co. KG, USA Marcus Hofmann, Tel: +1 www.heuft1700.comm.hofmann@heuft1700.com619-394-9640 Visit us at IBIE, West Hall Booth 1267 Artisanal quality baked on stone!

Corbion | Booth 2945 Corbion is the global market leader in lactic acid and its derivatives, and a leading supplier of emulsi fiers, functional enzyme blends, minerals, vitamins and algae ingredients. Best-known for delivering sustainable solutions for the preservation of food, health and the planet, Corbion is ready to discuss and showcase their expertise at IBIE 2022 at Booth #2945 and during IBIEducate. www.corbion.com

Doran Scales | Booth 3365 Doran Scales, located at Booth #3365, will offer a firsthand look at the company’s complete line of products for the baking industry, including scales and weighing software. This year’s booth is all about connectivity and maximizing customer productiv ity and profits. These mechanisms offer a turnkey solution for production lines and ERP systems. www.doranscales.com

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Douglas Machines | Booth 525 Douglas Machines, the Clearwater, FL-based company founded in 1979, is a leading global innovator and manufacturer of automated wash ing and sanitizing solutions. To learn more about the company’s solutions and how they could fit into your bakery, drop by Booth #525 to speak to experts.

www.dougmac.com Emerson | Booth 7620 Emerson is a leading solution provider for automation from compressor air sources through all phases of the manufacturing process, data analytics, as well as complete SCADA solutions. Come by Booth #7620 to see a demo of the Movicon agnostic software package. Their team of experts will be available to discuss their solutions for predictive maintenance, sustainability, safety and reliability. www.emerson.com

BOOTH TRAILERS

RONDO North America RONDO, Moonachie, N.J. 07074 / USA Phone +1 201 229 9700, info.us@ 36015rondo-online.comRONDOIndustrySchio(VI)/Italia Phone +39 0445 575 429, info@ www.rondo-online.comrondo-online.com RONDO Industrial Solutions More than 30 Years of Experience Further informations on our new rondo-online.comwebsite Visit us at booth #3245 More than 3000 installations world wide Ground-breaking hygiene standard (ASTec) Designed for 24/7 Taioperationlor-made to your defined applications

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Handtmann | Booth 3575

BOOTH TRAILERS

E.T. Oakes Corporation | Booth 3235 E.T. Oakes is best known for its innovation in continuous mixing for the commercial baking industry, but the company also offers a wide variety of other state-of-the-art equipment solutions in cluding depositors, injectors, and batter and topping equipment. Visit Booth #3235 to discuss custom needs and learn more about how the company can help provide longlasting solutions for current and future products. www.oakes.com

www.handtmann.us

Formost Fuji | Booth 1401 Formost Fuji will showcase live demos of the company’s smoothest, most efficient packaging line machinery and sanitary design wrapping equipment. Expo attendees are invited to visit Booth #1401 and talk with Formost Fuji’s sales, engineering, controls and service experts to explore the ins and outs of packaging line needs. www.formostfuji.com

Harpak-ULMA | Booth 101 Harpak-ULMA offers a range of packaging technolo gies capable of suiting needs from simple to complex. At Booth #101, live demonstrations will showcase re mote maintenance and augmented reality capabilities of Harpak’s flowwrapping and thermoforming pack aging machines. Visit to experience the flexibility in packaging solutions the company offers. www.harpak-ulma.com

Handtmann, a family-owned business established in 1873 and headquartered in Biberach, Germany, is known for their cutting-edge technology and pro cessing equipment for the food and baking industries. Come by Booth #3575 at the Baking Expo, where the global technology solutions provider will highlight the latest innovations in its depositing, dough portioning and mixing solutions.

ALL IN WITH Manufacturer of Biodegradable and Compostable Baking Cups and Containers. BOOTH #6219 Scan Catalogueforwww.tielman.com

JLS Automation | Booth 2265 JLS Automation supplies simple, easy-to-use hygienic robotic packaging solutions for the food industry, which help solve complex packaging challenges. Designed for sanitary environments, JLS’ custom vision-guided robotic packaging sys tems are user-friendly and fast to start up. For more information, visit Booth #2265 at IBIE 2022. www.jlsautomation.com

LeMatic | Booth 2601 LeMatic’s focus on sustainability, automation, increased capacities and improved operational efficiencies will be on full display in Booth #2601. LeMatic has been a global leader in slicing and packaging manufacturing for the baking industry since 1972, and the company is looking to the future as it strengthens its role of robotics and cutting-edge technology in its equipment design. www.lematic.com

Kwik Lok | Booth 2024 Kwik Lok’s journey began in Yakima, WA, in 1954. The company has grown from an originator of bag closure technology into an international company that closes billions of bags in eco-friendly ways every year. Be sure to stop by Booth #2024 to learn about Kwik Lok’s mission to provide sustainable, planet-friendly bag packaging solutions to the bakery and fresh food industries. www.kwiklok.com

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Kaak | Booth 6571 Kaak has been an international leader in stand-alone machines and complete complex and automated bakery lines for 175 years — as the motto says — from silo to truck. While at the Baking Expo this fall, be sure to stop by Booth #6571 to talk to an experienced specialist about the company’s high-quality products and innovative solutions. www.kaak.com

BOOTH TRAILERS

Creating Custom Bakery Systems Since 1972 www.geminibakeryequipment.com | 215.673.3520 #WeDoughItAll COME SEE US AT BOOTH 2544

Peerless Food Equipment | Booth 1617

Peerless is a premier bakery solutions company ded icated to creating value for its global partners through innovation, technology and operational expertise. At Booth #1617 at IBIE 2022 this fall, the company will demonstrate an array of the company’s highperformance industrial food equipment in action, in cluding a high-speed mixer, a rotary dough feeder and a six-lane sand wiching machine. www.peerlessfood.com

BOOTH TRAILERS

PTL Machinery will demonstrate at Booth #667 why the company is an industry leader in collabo rative solutions to help bakeries tackle their biggest challenges head-on. With expertise in mechanical, process, controls and project management and more than 30 years of industry experience, the company is known for its full processing lines and individual machines for bar, bakery and chocolate manufacturers. www.ptlmachinery.com

Newsmith | Booth 2601 Newsmith has been manufacturing washing, drying and handling equipment for the commercial baking industry, as well as a range of other industries, since 1969. Stop by Booth #2601 at the Baking Expo to learn more about how the company’s 50+ years of experience in the industry can help tackle not only washing machine needs but also pan handling system and basket handling equipment needs. www.newsmiths.com

PTL Machinery | Booth 667

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Moline Machinery | Booth 1625 Moline Machinery, a fourth-generation fami ly-owned company formed in 1945, is a one-stop shop for innovations that best serve its customers’ needs such as in donut production, sheeting and laminating, and topping equipment solutions. Meet the Moline family at Booth #1625 and talk with the company’s team of dedicated engineers and technical experts about custom industrial bakery system solutions. www.moline.com

avant: culturally or stylistically advanced Thought for Food avantfoodmedia.com IBIE BOOTH 3125

Shick Esteve | Booth 1101 Shick Esteve, a LINXIS Group company, is a global leader in ingredient automation for the food industries. Originally founded in 1956 as a small, family-owned, complete ingredient automation solution provider, the company now offers full-system equipment solutions and process design with exceptional service. Stop by Booth #1101 to experience the company’s cutting-edge innovations suitable for any bakery’s specialized needs. www.shickesteve.com

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Rademaker | Booth 2645 Rademaker was founded in 1977 and was one of the first companies to specialize in solutions for the baking industry. Today, it is a global leader in custom ized equipment solutions for the industry, whether it’s producing croissants, artisan bread, Danish, donuts or beyond. At Booth #2645, Rademaker will offer a taste of the products that the company’s machines are producing around the world. www.rademaker.com

Reading Bakery Systems |

BOOTH TRAILERS

Booths 3425, 3435 Reading Bakery Systems (RBS), grounded in a rich history of technology and innovation, has been a leader in the baked goods and snack food manufac turing industries for almost 130 years. Stop by Booths #3425 and #3435 to learn how the team can solve process and product challenges. Whether developing new product ideas or starting up a new plant, RBS is a trusted partner in innovative equipment solutions. www.readingbakery.com

SideDrive Coneyor Co. | Booth 2873 SideDrive Conveyor Co., an NCC Automated Systems company, manufactures hygienic spiral conveyor systems for baked goods effective in handling both direct food contact and packaged goods. Visit Booth #2873, where the SideDrive team will can answer questions, discuss opportunities and solutions, and provide demos of its equipment, backed by NCC’s more than 35 years of proven experience. www.sidedriveconveyor.com

Zeppelin Systems USA | Booth 2500 Zeppelin Systems is a world leader in designing, manufacturing and supplying highly automated material handling systems and food processing technology. The company is recognized in the industry for its high-quality equipment, innova tion capabilities and reputation. For those inter ested in learning more, drop by Booth #2500 at the Baking Expo. see the full collection of IBIE Booth Trailers, scan the QR code. IBIE 2022 gets closer, Avant Food Media and Commercial Baking have more IBIE Booth Trailers on the Additional trailers will be featured August | Q3 issue. To stay up-to-date with the latest Booth Trailers, visit Commercial Baking ’s website. www.commercialbaking.com

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www.zeppelin-systems.com To

COMMERCIAL BAKING126 Syntegon Packaging | Booth 325 Syntegon is an industry-leading processing and packaging supplier. At Booth #325, attendees will get to see the company’s latest offerings for sustainable packaging solutions, including the KlikLok Ace carton former as it forms recyclable paper cookie trays, which will then be wrapped in a recyclable film by the Pack202 flow wrapper. www.syntegon.com

NO MORE REASON TO PUT DECISIONS ON ICE.

FOR PACKAGING PRODUCTS OR TRAYS INTO FLOWPACKS. BOOTH # 445 WELCOME IBIE LAS VEGAS SEPTEMBER 18 – 21, 2022 BOOTH # 8730 WELCOME PACK EXPO CHICAGO OCTOBER 23 – 26, 2022

The LIGHTLINE FLOWPACKER is a flow-wrapping machine with robot-supported pick & place infeed and packs a wide variety of products in conventional and sustainable films. It offers an affordable and and highly flexible way to automate packaging processes with the most efficient technology on the market while ensuring the highest availability and packaging quality.

THE LIGHTLINE FLOWPACKER

The world’s leading FMCG and private label manufacturers rely on Schubert. www.schubert.group

The lightline machines from Schubert can be delivered quickly and are especially attractive in terms of price. With the preconfigured machines, customers can adapt more flexibly to market trends and significantly speed up their time-to-market.

www.alliedbake.com Bringing industry-changing innovations to North American bakers for over 35 years Thermal Oil Oven technologytransforming the Artisan Bread sector Flexible automated systems for high volume, multi-hour in-line retarding Carousel, Robot, and Continuous Systems to automate the mixing room Large-scale, twin-tool, closed-bowl, self-scraping Planetary Mixing Truly stress-free (no extrusion) large volume make-up lines for highly hydrated doughs Fully C.I.P. multi-piston batter Revolutionarydepositors Vertical Dough Mixing technologies - beyond the spiral High-speed injection equipment with an accuracy of +/- 0.25 grams We specialize in helping you increase efﬁciency while retaining the integrity of your product Get to Know 1345BOOTH&1337 innovations to North American bakers for over 35 years Thermal Oil Oven technologythe Artisan Bread sector Flexible automated systems for volume, multi-hour in-line and Continuous Systems to automate the room Large scale, twin tool, closed bowl, Planetary Truly stress-free (no large volume make up lines for C.I.P. multi piston batter depositors Revolutionary Vertical Dough the High speed with an accuracy of +/- 0.25 grams

COMMERCIAL BAKING129 A M King 513 A&D Weighing 6755 A.A. Bakery Services & Consulting LLC 5653 See ad on Page 112 AAA20 GROUP LLC 6969 AAK 6847 Aasted - North America 4345 AB Mauri ............................................................... 1832 See ad on Page 48 ABA / BEMA WL1 See ABA’s ad on Page 139 ABI Ltd. 2131 ABM Equipment 5446 ABX Innovative Packaging Solutions 1867 Acemal 7512 Action Duct 6141 ADM 3564 ADM/Matsutani LLC 6737 Advanced Detection Systems 6209 Advanced Equipment Inc 3369 Advanced Food Equipment, LLC 5116 AES Packaging Solutions, Inc. 5155 Agriflex S.R.L. 4376 Agropur Ingredients 6655 Ahmad Imad Bakri “B Plus” S.A.L 1257 Aigremont 6869 Air Management Technologies, Inc. 4239 Airflow Sciences Corp. 7129 Airgas, an Air Liquide Co. 1377 Alba & Teknoservice S.r.l. 7313 Alcas USA Corp 6862 Alimec SRL 6813 Alitech SRL 7019 All Bake Technologies, Inc 6013, 6715 All Chefs Supplies, Inc 5539 Allied Bakery Equipment 1337, 1345 Allstate Insurance Co. 7706 AM Manufacturing Co. 815 AM TECHNOLOGY S.R.L. 7313 Amber Wave 7528 AME Nutritional Ingredients 5351 American Bakers Association WL2 American Cake Decorating 6375 American Crafts 7835 American Engraving Corp. 3648 American Food Ingredients Inc. 5437 American Pan 2625 American Society of Baking (ASB) 1255 American Sprinkle Co. 5712 American Sugar Refining, Inc. 5773 AMF Bakery Systems 3435, 3601, 3625, 3801, 3825 See ad on Page 12-13 Ampco Pumps Co. 7420 Anderson Advanced Ingredients 5532 Andros 6913 Angel Equipment 5709 Angel Yeast Co, Ltd. 6721 Anhui Weiye Refrigeration Equipment Co. 7368 Anko Food Tech Inc. 7319 Apex Motion Control 612 Aptean 7028 Ardent Mills 5819 See ad on Page 31 Aromatic - Bakels 5462 Arr-Tech Inc. 4136 Artisan Marketplace crafted by Puratos 3645 Ascentium Capital 7440 Ashworth Bros. Inc. 3008 See ad on Page 96 August Thomsen Corp. 5569 AUI Fine Foods 7604 Aust & Hachmann 5979 Austin Co., The 1310 Auto-Bake Serpentine 3201 Avant Food Media 3125 Avatar Corp. 5741 Avena Foods Limited 7127 AXIS Automation LLC ....................................... 3777 See ad on Page 62 AZO, Inc. 1511 See ad on Page 109 B & B Silo Systems SRL 3868 B.C. Williams Bakery Service, Inc. 3025 Babb Group 1645 See ad on Page 54-55 backaldrin Arab Jordan Ltd. 2878 Bake 2525 Bake ‘N Ship Products 6754 Bake123 LLC ZEELANDIA 755 BakeMark 771 Bakematic USA LLC 755 Baker Parts, Inc. 4675 Baker Perkins 2800, 7754 IBIE EXHIBITOR LIST IBIE 2022 EXHIBITOR LIST This list, provided by IBIE, is accurate as of July 5. To see the most up-to-date version, please visit www.bakingexpo.com

JULY 2022 IBIE SHOWGUIDE 130 IBIE EXHIBITOR LIST Baker Thermal Solutions 3201 Baker’s Best 5809 Bakery Machinery and Engineering, LLC 7057 Bakery Technology Enterprises LLC 1165 BakeSmart 5756 Bakeware Coating Systems 1354 Baking & Snack 2525 Baking+Biscuit 3125 Bakon USA Food Equipment 901 BakTek 5511 Balchem Human Nutrition and Health 7432 Baldwin Technical Services LTD. 4613 Banner-Day 3264 BannerDay Pipe Heating 3264 Barentz 6733 Barrington Packaging Systems Group, Inc. 671 Bartek Ingredients 6212 Bascom Maple Farms, Inc 7026 Baxter Manufacturing........................................ 1517 See ad on Page 42 Bay State Milling Co. 6327 BBGA 6171 BE&SCO Manufacturing 5120 Bedford Industries, Inc. 2665 BeeHex, LLC 6334 Bellarise 6127 Belshaw Adamatic 3031 BEMA WL2b Ben Clements & Sons, Inc. 1306 Benchmark 4244 Berndorf Belt Technology USA 1765 BEST in Baking 5847 Best Sanitizers, Inc. 337 Bettendorf Stanford Inc. 2308 See ad on Page 56 Camfil 436 Campbell Wrapper Corp. 2673 Cannabis Products 7547 Canol SRL 835 Capway Automation, Inc. 2300 See ad on Page 18-19 Cargill, Inc. 5453 Carolina Conveying Inc. 7227 Casa Herrera, Inc. 3177 Cascade Organic Flour, LLC 5341 Cat Pumps Corp 5764 Catalytic Products 4635 Cavanna Packaging USA, Inc. 675 C-Cell 3271 Central Milling Co. 7405 CEPI SPA 2017 Cereal Ingredients, Inc 5927 Chain Guard Food Grade Lubricants 4637 Chain-Vey – A Division of MPE 6852 Chef Rubber 6033 Chefmaster 5441 Chef’s Planet 5557 ChemxWorks Inc. 1064 Chester-Jensen Co. 6651 Chicago Metallic 2625 Chocotech GmbH 1055 Christy Machine Co. 6509 CIBERPAN 6821 Cimcorp Automation Ltd. 7847 CinchSeal 1077 CIRANDA, Inc 7339 CIS Group 7520 CK Products LLC 5362 Clasen Quality Chocolate 5313 CLAYCO 5022 Biomist, Inc 6908 Bizerba USA 4607 BL Ind. E Com. De Maquinas e Fornos. 7069 Blue Diamond Growers 7128 BluePrint Automation (BPA) ........................... 1045 See ad on Page 89 bMobile Route Software 5871 BoDeans Baking Group Co. 7126 BOXit Corp. 5240 Brabender Technologie, Inc. 4661 Bradman Lake Inc 330 Bralyx Maq. Ind. E Com 7069 Brasil FoodService/ABIEPAN 7069 Braun Brush Co. 5732 Bravo North America Inc 5246 BreadPartners, Inc 6917 Bricoflex 5257 Briess Malt and Ingredients Co. 6827 Brite Belt International LLC* 5353 Brolite Products, Inc. 6627 See ad on Page 72 Budzar Industries 7638 Buhler Group 1425 See ad on Page 131 Bundy Baking Solutions 2625 See ad on Page 15 Bunzl Processor Division 6336 Burford 3101 BVT Bakery Services Bv 1173 BW Flexible Systems 7627 C.W. Brabender Instruments, Inc. 6868 Cain Food Industries, Inc. 2165 See ad on Page 147 Cakes N Supplies by Ximena 5568 Caldic 5719 California Date Commission 5017 Cama North America 5011 This list, provided by IBIE, is accurate as of July 5. To see the most up-to-date version, please visit www.bakingexpo.com

Innovations for a better world. High quality, flexibility, and a passion for innovation is what makes a market leader. For Leclerc Foods, a market leader in the production of cookies, bars and crackers, keeping pace with customer demands requires them to be innovative and agile. The flexibility of the Meicke hybrid oven is helping them thrive in a highly competitive market See how by scanning the QR code below. Have a question? Contact us. buhler.minneapolis@buhlergroup.com Meincke hybrid oven. “An amazing line”

JULY 2022 IBIE SHOWGUIDE 132 ClearBags 6234 CLM Bakery System SRL 564 Clock Associates, LLC 1300 CMC America Corp 2125 Coastline Equipment Inc 5133 Colborne Foodbotics, LLC 3501 Cold Shot Chillers 570 ColorMaker Inc. 6537 Columbus Vegetable Oils 6551 Colussi Ermes S.R.L. 545 Commercial Baking 3125 Compass Industrial Group LLC 5752 Comtec Industries, Ltd. 6832 Confectionery Arts International, LLC 5657 Contemar Silo Systems, Inc. 1465 Corbion 2945, 5847, 6372 See ad on Page 148 Cordoba Foods, LLC 5669 Craft to Crumb 3125 CRB 1050 Credin Polska Sp z o o 6467 CSM Deutschland GmbH 7013 CSM Worldwide, Inc. 1237 Cybake bakery software 5249 Daabon Organic USA 5608 DAG Worldwide, LLC 5238 DakotaMB 6646 Dawn Foods 1601 Delfin Industrial Corp. 336 Delkor Systems 4130 Del-Val Food Ingredients 5247 Dennis Group 7131 Derco USA 4631 Desert Valley Dates 7601 Deville Technologies Inc. 2773 DGI USA 7805 Diagraph Corp 6953 Dijko Ovens BV 977 DIOSNA 1201 See ad on Page 81 Dispensa-Matic Label Dispensers 7727 Diversified Transportation Services 5339 DORAL Corp. 7548 Doran Scales, Inc. 3365 Dorner Mfg Corp 537 DoughTech 6018, 6119 Douglas Machines Corp 525 Drader Manufacturing 2965 Dragsbaek 6574 DREIDOPPEL GmbH 6563 DSM Food Specialities USA, Inc 1149 Dubor USA 6947 Dunbar Systems, Inc. 2056 Durable Superior Casters 3071 Durrer Spezialmaschinen AG 5039 E.A. Bonelli + Associates, Inc. 7553 E.T. Oakes Corp. 3235 See ad on Page 79 Eaglestone Inc. 5713 Early Bakers, LLC 6570 EASYMAC SRL 7111 EBPE-PAVAILLER 6071 ECD BakeWatch 5723 Ecolab 432 Ecopack Canada, Inc. 6275 Edhard Corp. 4125 Efco Products, Inc. 5639 ElectriCities of North Carolina 5875 Electro Steam Generator Corp 5933 Embassy Ingredients Ltd. 6321 Emerson 7620 Empire Bakery Equipment Inc 5519 Emsland Group 7704 Enervex 6318 Enjay Converters Ltd. 6739 EnSight 209 Enzyme Innovation 5233 Epstein 6911 Erika Record Baking Equipment 3857, 5727, 5827 Escher Mixers SRL 5227 Euro Snack 7823 Eurogerm KB 6417 Eurovanille 5537 Exact Mixing 3435 Expo Enterprise 7337 EZSoft, Inc 1054 F&S Engraving, Inc 6618 F2M Food Multimedia GmbH 3125 Farinart Inc 6750 FBM USA 6826 Festo 1471 Fiesta Cake Supplies 5663 FILICORI ZECCHINI COFFEE 6928 FIPAN Brazil 2022, 7269 Fish Oven and Equipment Corp. 5538 Flexco 5609 FlexiBake ERP Software 6546 FlexLink Systems Inc. 324 Flour Innovation 5868 Flynn Burner Corp. 3545 FME Food Machinery Engineering Ltd 2169 FNA, Inc. 5754 Focus Works, Inc. 1065 Food Business Consulting, LLC 7551 See ad on Page 92 Food Business News 2525 IBIE EXHIBITOR LIST This list, provided by IBIE, is accurate as of July 5. To see the most up-to-date version, please visit www.bakingexpo.com

INTELLIGENT IBIE’s world-renowned program, IBIEducate, delivers more than 100 sessions and live demonstrations for every job role in the baking industry. Explore illuminating insights and critical training in hot topics VIEW THE FULL PROGRAM BakingExpo.com/Edu Bright Ideas for Baking Professionals DAVE WATSON The Austin Company Topic: Bakery Design KEELY SICILIANO Dawn Foods Topic: Marketing PAMELA CLAYBORNE JLS Automation Topic: Talent Management RICK GESSLER Delkor Systems Topic: Robotics RICK OLESHAK AB Mauri Topic: Marketing FEATURED SPEAKERS INCLUDE: NEW! IBIEducate Super Pass $175

JULY 2022 IBIE SHOWGUIDE 134 IBIE EXHIBITOR LIST Food Entrepreneur 2525 Food Makers Bakery Equipment 701 Food Plant Engineering 4627 foodguys 7554 FoodSafe Drains 5347 FoodTools 2508 Forbo Siegling, LLC 4165 Ford Commercial Vehicles 5319 Form & Frys Maskinteknik 6572 Formost Fuji Corp. ..............................................1401 See ad on Page 68 Forpak Inc. 3875 Fortress Technology, Inc. 7005 Fox Packaging 6557 FPS Food Process Solutions Corp 4647 Frieling USA Inc 6765 FRITSCH - A MULTIVAC Group Co. ................. 301 See ad on Page 33 Frost Inc 4237 Fruit Fillings, Inc. 6929 G & F Systems, Inc. 1665 G & I Products 5138 G Paniz Ind. De Equip. para Alimentação. 7069 G. Cinelli-Esperia Corp. 7105 Galdisa USA 6274 Gami 7446 GASPARIN BREVETTI SRL 935 GBT GmbH Baeckerei Technologie 5553 GEA Group 745 Gemini Bakery Equipment/KB Systems .... 2544 See ad on Page 121 General Mills 6238 GF Piping Systems 3368 Gilro Ltd 5259 Glanbia Nutritionals 944 Glimek 2817 Global Organics, Ltd. 7609 GlobalBake 6208 GOE-Amherst Stainless Fabrication 1965 Gold Coast Ingredients, Inc. 5409 good natured Products Inc. 7521 Goodway Technologies Corp. 437 Gorreri SRL 1071 GOSTOL-GOPAN d.o.o. 725 Gourmet News, Oser Communications Group 7700 GPI Inc. 7822 Graco Inc. 5239 Graficas Salaet, SA 6215 Grain Craft 6620 Grain Millers, Inc. 6439 Grain Processing Corp. 5367 Grands Moulins de Paris 6170 Gray 317 Great American Packaging, LLC 5509 Great American Pie Festival 6360 Great Western Mfg. Co. 3870 See ad on Page 135 Green Mountain Flavors, Inc. 6210 Grex Airbrush 6271 Grupo Alpha 6773, 7450 Grupo La Florida 7453 GrupoVida 5975 H B Taylor Co 6956 Habasit 7527 HaF Equipment 7305 HaFcoVac 6413 Hagesana GmbH 5658 Handtmann, Inc. 3575 See ad on Page 16 Hankscraft Inc. 7438 Hansaloy 4024 HANSEN-RICE, INC. 7740 Harpak-ULMA 101 See ad on Page 65 Harvest Food Solutions 957 Haskell 7449 Hayon Manufacturing Corp. 3467 hb-technik GmbH 764 Healthy Food Ingredients 7327 Heat and Control 1225 Hebenstreit GmbH 3265 Heinen Freezing GmbH & Co. KG 6650 HEMI Systems 7734 Henry Group Inc., The 2924 Herding Filtration LLC 5010 Heuft Thermo Oel GmbH & Co. KG................ 1267 See ad on Page 115 Hinds-Bock 2817 Hoba 6767 Hobart FEG 1417 See ad on Page 45 Holton Food Products 7562 Hoosier Feeder Co. Inc. 2779 HOUDIJK HOLLAND 1565 Howe Corp. 1070 HPS Food & Ingredients 5464 HydroProcess 5026 I. Rice & Co., Inc. 5862 I.J. White Systems 2073 I2FOODS LLC 572 iba 5878 IBIE ....................................................................... 5866 See ad on Page 133 ICA USA Packaging Machines 6517 IceCool Systems Gmbh & Co. KG 1267 Icing Images 5546 ID Technology 4244 Idaho Pacific/Agra West Foods 5412 Ideal Flame 7535 This list, provided by IBIE, is accurate as of July 5. To see the most up-to-date version, please visit www.bakingexpo.com

JULY 2022 IBIE SHOWGUIDE 136 IBIE EXHIBITOR LIST IFC Solutions 7747 IFF 2809 IFI America Corp. 5246 ifi Gourmet 6562 Ignition by TELUS 5438 IMA Delta Systems & Automation 3253 IMG Brasil Ind de Maq. para Gastronomia 7069 IMPAK Corp. 3771 Imperial Industries Inc. 5147 See ad on Page 142 Imperial Printing & Paper Box Mfg. Co.. 7846 Imperial Sugar Co. 7027 Independent Ink Inc 5763 Industrial Bakery Equipment 6113 Infini-Mix 7513 Ingredients Online 5146 Ingredion Incorporated 6747 InLine Engineers 317 Inline Plastics Corp. 6036 Innophos, Inc. 7139 Innoseal Systems, Inc. 6727 International Bakers Services 6239 International Food Products Corp. 6757 International Glace 5562 International Precision Components 1476 International Trade Center 2433 Intralox ................................................................ 3453 See ad on Page 5 IPCO 2971 See ad on Page 8 IREKS North America 6563 Irinox North America 7840 Italsilo LLC 7428 ITECA S.p.A. 4681 J. C. Ford Co. 5163 J. Rettenmaier USA LP 519 JAC Machines, Inc. 6663 JanTec, Inc. 3169 Japan Bakery and Confectionary Machinery Manu facturers’ Association 7367 JBT FoodTech 2977 Jimbo’s Jumbos - Hampton Farms 6709 JLS Automation ................................................ 2265 See ad on Page 39 Jogue, Inc 7850 John King Chains 4069 Kaak Group ......................................................... 6571 See ad on Page 61 Kaeser Compressors, Inc. 3075 Kardesan 7721 KCI Newport Inc 6322 Kemin Foods, L.C. 5427 Kerry 7733 Keyence Corp. of America 5350 King Arthur Baking Co., Inc. 1365 KLR Systems Inc 4377 KMT Waterjet 7352 Knock Shoppe, The 6968 Koenig Bakery Systems 1033 KPM Analytics 635 Kuhl Corp. 4036 Kwik Lok Corp. 2024 See ad on Page 53 La Milanaise Mill 6139 Lafaza Foods 6866 Lallemand, Inc. 3055, 3155 LAPED S.R.L. 7663 LAWER 4671 Lawrence Equipment, Inc. 1901 LBC Bakery Equipment 6453 LC Bakery Equipment Services LTD 2472 Lee Industries Inc. 4057 LeMatic, Inc. 2601 See ad on Page 59 Lenexa Manufacturing Co. 3370, 5162 Lesaffre Corp. / Red Star Yeast 2101 Let Them Eat Candles 6532 Lighting Etc., Inc. 7516 Lightning Labels 7755 Lindar Corp. 6463 Linde 1872 LinMot USA 3677 Liteq Ind. e Com. Eirelli 7069 Lloyd Pans 4265 LM SPA 7827 LogoJET 5151 Loma Systems, an ITW Co. 6808 LorAnn Oils Inc. 5734 Lubriplate Lubricants Co 5127 Luker Chocolate 6370 LVO Manufacturing Inc 2955 Machine Builders & Design Inc. 565 Machinery & Equipment Co., Inc. 7426 Magaya Foods 7253 Magic Flame 6179 Malt Products Corp. 1316 Manildra Group USA 6639 Marel Inc 5210 Margarine Thibault inc. 7465 Marroquin Organic International 5659 Martellato Srl 6564 Master Martini USA 7462 Matfer Bourgeat Inc 5872 Matiss Inc. 4371 Matthews Marking Systems 6616 Maverik Oils, LLC 5937 Mecatherm S.A. 2131 This list, provided by IBIE, is accurate as of July 5. To see the most up-to-date version, please visit www.bakingexpo.com

DULUTH, MN USA Visit our booth to see the next generation mid-capacity donut line! www.moline.com sales@moline.com Ph: 800-767-5734 Booth 1625 IBIE INTERNATIONALBAKING INDUSTRYEXPOSITION Sheeting & Laminating Systems Rotary Cutters Industrial Donut Systems Custom Topping Systems

IBIE EXHIBITOR LIST Meelunie America Inc. 5469 Merrick Industries, Inc. 5315 Messer 3665 Met Speed Label 7457 METTLER TOLEDO Product Inspection 3474 See ad on Page 95 Miba Star Ltd 7246 Middleby Bakery 2877, 3101, 3201 See ad on Page 100-101 Miller Milling Co. 7437 Milling & Baking News 2525 Milne MicroDried 7137 Minipan S.R.L 1337 MiT Systems, Inc. 2668 Mitsubishi Chemical Advanced Materials 7263 MIWE America 4471 MixSys LLC 6333 Mochi Foods 6371 Moist Tech 7429 See ad on Page 140 Molded Fiber Glass Tray Co. 6547 Molex Inc 5027 Moline Machinery, LLC 1625 See ad on Page 137 Mono Equipment 6812 Montana Gluten Free 6731 Montrose Technologies Inc. 4129 Morris & Associates, Inc. 5333 Mother Murphy’s Flavors 5836 MPI 7058 Murzan, Inc. 333 Naegele, Inc. Bakery Systems 1164 Nano Purification Solutions 6654 National Bulk Equipment, Inc. 6837 National Honey Board 3767 NATURAL DE ALIMENTOS USA, LLC 5971 Natural Products, Inc. 6535 Navarro Pecan Co., Inc. 5536 Nepra 5158 NestFresh Eggs 5548 New Age Industrial Corp., Inc. 5447 New Day U.r.l. 7349 Newcap Industrial Handling Solutions 1173 Newsmith Stainless LTD 2601 See ad on Page 99 Nexcor Food Safety Technologies 4164, 6927 Niverplast 2273 Nordic Ware 3866 North Dakota Mill 3065 Northwest Hazelnut Co. 5152 NorthWind Technical Services 4365 Novacart USA Inc 6527 Novacel Srl 7331 Numeric Computer Systems Inc 5128 Nutlicious 5253 Nutrasun Foods Ltd 6830 Nutriart 7363 Nutrin Distribution Co. 7532 Odyssey Technical Solutions 6838 OK International Group 2117 Oliver Inc. 7710 Oliver Packaging & Equipment Co. 6339 Once Again Nut Butter 5970 ORBIS Corp. 2065 Oshikiri Corp. of America 5119 Ossid 4244 Ova Projects, SL 1345 Ovo-Tech USA 5839 Pacific Plast LLC 6955 Pack2Pack Design 7518 Packaging Made Easy 7271 Pacproinc 3101 Palsgaard, Inc. 617 Pan Glo 2625 Panoramic Packaging Inc. 6905 Panovo Alimentaria 7452 Paris Gourmet 5527 ParityFactory LLC 7427 Parker Sales and Service, Inc. 3468 PastryStar 6957 Pattyn 765 Paul Mueller Co. 6433 Paulaur Corp. 5737 Pavoni Italia 5246 Paxiom Group Inc 444 Paxxo Inc 6856 Pcdata Logistics Automation 2865 Pecan Grove Farms & Nursery 7523 Peerless Food Equipment 1617 See ad on Page 25 Penny Plate, LLC 7010 Perfex 433 Performance Fluids Ltd 334 Pet Food Processing 2525 Pfeil & Holing/Cakedeco 5450 PGP International, Inc 6308 Piab 6713 Pizza Systems, Inc 5059 PKT America Chocolate Machines 7413 Plan It Packagaing Systems 7053 Pman Servicos Representacoes Comercio 7069 PME Cake Supplies 5634 PMQ Pizza Industry Information Center 7639 POBCO, Inc. 1373 Podium Alimentos 7069 Polynova Nissen 5939 JULY 2022 IBIE SHOWGUIDE 138 This list, provided by IBIE, is accurate as of July 5. To see the most up-to-date version, please visit www.bakingexpo.com

As co-owner of IBIE, ABA has a unique perspective of the show and how our Members can maximize their experience. Learn more at AmericanBakers.org/IBIE or scan the QR code Education: September 17-21, 2022 Expo Hall: September 18-21, 2022 West Hall Concourse Las Vegas Convention Center

JULY 2022 IBIE SHOWGUIDE 140 Powder-Solutions, Inc. 5767 POWER Engineers, Inc. 6032 Practical Baker - Kook-e-King 7739 Prater Industries 7431 Pratica Products Inc 7069 Precision Food Innovations 4016 Prefamac Chocolate Machines 7947 PreGel America 6863 Primera Technology 5346 Primus Wafer Paper 5363 ProBake, Inc. 2017, 2036, 2044 ProFood World Magazine 6836 ProLeiT Corp. 5047 ProMach Bakery & Snack Solutions 4244 See ad on Page 10 Protex Food Safety 6809 Prova, Inc. 6135 ProXES 7415 PTL 667 Puratos Corp. 3644, 7862 Qimei USA 5126 Quadra Ingredients 6858 Quality Candy Co., Inc. 7236 Quantum Technical Services Inc 5647 Radar Process 4671 Rademaker USA, Inc. ....................................... 2645 See ad on Page 21 Radio Frequency Co. Inc. 1244 Rasco Industries, Inc 7539 RBA Bakers Center 5847 Reading Bakery Systems 3425 Reading Thermal 3425 See ad on Page 77 Red River Commodities 5439 Regal Rexnord 7619 Rehrig Pacific Co. 1477 Reiser 2145 See ad on Page 22 Reliant Gases, LTD 6449 Repco 3168 See ad on Page 83 Republic Manufacturing 6473 Retail Bakers of America (RBA) 5751 Revent Incorporated 3865 Rexfab Inc. 1355 See ad on Page 4 RFALV 7463 IBIE EXHIBITOR LIST Energy & Fuel Cost Savings Lower Product Waste Improved Quality, Appearance, Stability & Shelf Life Better Product Taste and Consistency SNACK FOOD MOISTURE CONTROL: INCREASING EFFICIENCY CAN DECREASE HUMAN ERROR Consistent, Immediate Oven/Dryer Control COME SEE OUR EQUIPMENT IN BOOTH 7429 AT IBIE Real-time process control with moisture detection provides true product data that can be used to improve operation efficiency. This reduces wasted effort and materials, and decreases the frequency of downtime, manual intervention and defective goods. Increased plant efficiency, lower energy costs, higher accuracy, instant return on investment (ROI) and low to zero maintenance are just a handful of benefits seen when implementing a moisture control system. 30 Day Performance Guarantees Available info@moisttech.com / 941-727-1800 At MoistTech Corp, we proudly provide optimal customer solutions for a variety of food applications. This list, provided by IBIE, is accurate as of July 5. To see the most up-to-date version, please visit www.bakingexpo.com

COMMERCIAL BAKING141 www.unifiller.com18887338444 We design and manufacture processing and portioning equipment to bakeries and food plants worldwide. Join us at Booth #1025 for IBIE in Vegas, Sept 18-21 More PRODUCTION. Less WASTE. Rheon U.S.A. 3845 Rianta Packaging Systems 6615 Rich Products Corp. 7357 Richardson International 7239 Risco USA Corp. 5357 River Valley Specialty Farms 6926 Rochester Midland Corp. 7226 Rondo, Inc. .......................................................... 3245 See ad on Page 117 Royal Bee 7729 Royal Steensma BV 7563 Ruwac USA 6539 Ryan Technology, Inc. 814 Rytec Corp. 7233 S&S Baking Solutions 4655 Sacmi Packaging & Chocolate 7763 Saltek 3975 SAMROK Inc. 5564 San Chiou Inc. 7347 Sanitech Corp. 7826 Satin Fine Foods 5563 Savage Bros. Co 3275 Scala Wisell International Inc. 6070 Scanico 2817 Schmalz Inc. 7736 Schubert North America LLC ........................... 445 See ad on Page 127 Schutte bagclosures INC 6027 Scott Equipment Co. 7640 SCS Global Services 6534 Sealpump Engineering Limited 1067 Selas Heat Technology Co. 3270 Sensure srl 7056 SEW-Eurodrive, Inc. 1411 SG Systems, LLC 417 Shaffer Mixers ....................................................... 917 See ad on Page 7 Shafi Gluco Chem (Pvt) Ltd. 6954 Shick Esteve ........................................................ 1101 See ad on Page 26-27 SideDrive Conveyor Co. 2873 See ad on Page 106 Sifter Parts & Service, Inc. 3364 Siftex Equipment Co. 517 SIGMA Equipment, Inc. 6963 Silva International, Inc 6763 Simi Sugar Co. 5466 Snack Food & Wholesale Bakery 7505 SoFresh 6075 Soft Robotics Inc 5033 Solimar Pneumatics 5171 Sollich North America 1055

imperialind.com | 1-800-558-2945 | salesinfo@imperialind.comContact Us Imperial tanks are available in a wide variety of sizes, materials, designs, and ﬁnishes to meet the demands of any industry. GIVE YOUR BUSINESS A HEAD START WITH THE BEST with startstoragestrong Visit ur B th - #5147 Somerset Industries 5547 SOREN 951 Sosland Publishing 2525 Sottoriva America Inc. 501 Soulanges Mills 7526 Southern Champion Tray 6508 Southern Perfection Fabrication 4601 SPF 3957 SPG Construction 5021 Spiromatic North America Inc. 4465 Spooner Industries, LTD 4030 Spooner Vicars 3201 Spraying Systems Co. 6309 St. Johns Packaging LTD 3069 Stahlbush Island Farms 6566 Staley Equipment Corp. 5366 STANDARD TECH IMPIANTI Srl 7365 Star Filters 7052 Staubli 7255 Steamericas 7605 Steep Hill Equipment Solutions Inc. 5358 Stellar 1966 Stephan Machinery Inc. 7415 Sterling Systems & Controls 5627 Stewart Systems 3201 Stone Enterprises, Inc. 7436 StoneX Financial Inc. - FCM Division 6521 Storcan 7827 Stratas Foods 7031 Sudeep Pharma USA, Inc. 5873 Sugaright 7705 Sugden Ltd 4613 Summit Foods, Inc 6427 Sun-Maid Growers of California 5972 Sunsweet Growers Inc. 7153 Superior Bakery Systems 7218 Suzanne’s Specialties Inc. 6952 Sveba Dahlen 3101 SWECO 5613 Synova 2625 Syntegon Packaging Technology 325 Tahitian Gold Co., Inc. 6175 Tamlin Software 6752 Tate & Lyle 967 TCF Sales 6235 IBIE EXHIBITOR LIST This list, provided by IBIE, is accurate as of July 5. To see the most up-to-date version, please visit www.bakingexpo.com

COMMERCIAL BAKING143 Technosilos S.N.C Di Giacomo 5049 TecnAlimentaria- Editrice EDF Trend SRL 5029 Tecnopool SPA 725 See ad on Page 91 TEHMAG FOODS USA 6471 Termopan 1673 Texture Maker Enterprise Co. Ltd. 6378 Texture Technologies 6753 The EnSol Group 1145 The Fred D. Pfening Co. 2516 See ad on Page 41 The Industrial Fumigant Co. 6409 The Mennel Milling Co. 1311 The Perfect Puree of Napa Valley, LLC 7029 The Raymond Corp. 6748 THE TA-DAA BOX 5665 The Unger Co. 6634 Thermobake SRL 5535 ThunderBird Food Machinery 7635 Thymly Products, Inc. 7323 Tielman North America LTD............................ 6219 See ad on Page 119 Tiger-Vac, Inc (USA) 5433 Tilley Distribution, Inc. 5463 Tippmann Group / Interstate Warehousing 3671 Tiptree 6447 Tiptree World Bread Awards USA 6346 Tita Food Equipment LLC 7069 TMB Baking 4173 Tofutti Brands Inc. 5768 TONELLI Group .................................................. 2175 See ad on Page 108 TOP Taste BV 6857 Topos Mondial 4000 Tortilla Industry Association 4641 Traina Foods 5465 Treehouse California Almonds, LLC 6853 TRIMA Bakerymachines Germany 5633 Tripper Inc 7419 TT Italy S.p.A 770 Tufco Flooring 7351 Turbosystems 4357 TURRI F.LLI SRL 7313 TwinPeaks Online 6930 U.S. Tsubaki Power Transmission, LLC 5255 UCM Ultrasonics 4669 Unifiller Systems LTD 1025 See ad on Page 141 Unifine Mill, LLC 7662 United Bakery Equipment Co. 3225 United States Postal Service 7749 Urschel Laboratories 2465 US Print N Pack 6470 VAC-U-MAX 715 Vacuum Cooling and Baking Solutions 1173 Valley Fig Growers 5762 Vantage Food 1917 VC999 Packaging Systems 117 VDG 7034 VEGA Americas 6315 Vegan Metal Fabricators 6840 VMI 1001 See ad on Page 125 Volkmann, Inc. 6039 Volta Belting Technology 3171 Vorti - SIV 515 W Packaging 5327 Watercut - Metronics Technologies S. L. 5338 WEBBER/SMITH Associates, Inc 3549 Weidenmiller Co. 7634 Weishaupt Corp. 5354 Western Foods 5139 Wexxar Bel 4244 Wherefour ERP Software 5818 Wilcox Farms Inc. 7418 Wilevco Inc. ........................................................... 109 See ad on Page 3 Wirebelt Co. of America 1056 Woody Associates, Inc. 2664 Wow Group 6472 WP Bakery Group USA 1633 See ad on Page 51 WPC Treatment Co., Inc. 7537 WRH Industries Ltd 7613 Wright Group, The 6273 Zeppelin Systems USA ................................... 2500 See ad on Page 67 Zumex 5656 This list, provided by IBIE, is accurate as of July 5. To see the most up-to-date of the exhibitor list, scan the QR code.

144 SUBSCRIBE Fresh insights on trends innovationsand www.commercialbaking.com/subscription Ad Index Sifting through the noise Print DigitalmagazineseditionsWebsiteNewslettersMultimedia AA Bakery 112 www.aabakeryservices.com patrick@aabakeryservices.com AB Mauri 4 8 www.abmna.com customerservice.abmauri@abmauri.com Allied Bakery & Food Service Equipment 128 www.alliedbaking.com steve@alliedbake.com American Bakers Association 139 www.americanbakers.org info@americanbakers.org AMF Bakery Systems 12 -13 www.amfbakery.com sales@amfbakery.com Ardent Mills 31 www.ardentmills.com info@ardentmills.com Ashworth 96 www.ashworth.com sales@ashworth.com Axis Automation 6 2 www.axisautomation.com info@axisautomation.com AZO 109 www.azo-inc.com info-azo-usa@azo.com Babb Group 54 -55 www.cbfbakerysystems.com sales@babbgrp.com Baxter 42 www.baxtermfg.com ming.tan@baxtermfg.com Belshaw 85 www.belshaw.com info@belshaw.com Bettendorf Stanford 56 www.bettendorfstanford.com jatkins@bettendorfstanford.com BluePrint Automation 8 9 www.blueprintautomation.com sales@blueprintautomation.com Brolite 72 www.bakewithbrolite.com s.delghingaro@broliteproducts.com Bühler Group 131 www.buhlergroup.com buhler.minneapolis@buhlergroup.com Bundy Baking Solutions 15 www.bundybakingsolutions.com info@bundybakingsolutions.com Cain Food Industries 14 7 www.cainfood.com sales@cainfood.com Capway Automation 18 -19 www.capwayautomation.com sales@capwayusa.com Cavanna Group 7 5 www.cavanna.com sales@cavannagroup.com Corbion 148 www.corbion.com foodus@corbion.com Diosna 81 www.diosna.com info@diosna.com Doran Scales 35 www.doranscales.com sales@doranscales.com E.T. Oakes 7 9 www.oakes.com info@oakes.com Food Business Consulting 9 2 www.foodbusinessconsulting.com weck@foodbusinessconsulting.com Formost Fuji 68 www.formostfuji.com sales@formostfuji.com Gemini Bakery Equipment 12 1 www.geminibakeryequipment.com sales@geminibe.com Great Western 135 www.gwmfg.com eharrison@gwmfg.com Handtmann 16 www.handtmann.de/en patrick.mcgady@handtmann.us Harpak-ULMA 65 www.harpak-ulma.com info@harpak-ulma.com Henry & Sons 46- 47 www.dhenryandsons.com info@dhenryandsons.com Heuft Thermo-Oel GmbH & Co. 115 www.heuft1700.com l.lubberich@heuft1700.com The following advertisers appear in this issue. We encourage readers to reach out to these companies through the listed website or email for further information. This index is provided as a service to readers and advertisers, but Commercial Baking does not assume any liability for errors or omissions. Please send any updates or corrections to info@commercialbaking.com GOLDPARTNERMEDIA JULY 2022 IBIE SHOWGUIDE

140

LeMatic www.lematic.com info@lematic.com www.mt.com sarrina.crowley@mt.com

Middleby Bakery www.middlebybakery.com nicole.plantenis@middlebybakery.com

145 ADVERTISE Download the media kit www.commercialbaking.com/advertise Paul Lattan paul@avantfoodmedia.com 816.585.5030 steve@avantfoodmedia.com 816.605.5037 It’s time to perform rather than just spend. AD COMMERCIALINDEXBAKINGHobart 45 hobartcorp.com/products/food-prep/mixers carolyn.bilger@itwfeg.com IBIE 133 www.bakingexpo.com info@bakingexpo.com Imperial 142 www.imperalind.com morgan@imperialind.com Intralox 5 www.intralox.com customerservice.bakery@intralox.com IPCO 8 www.ipco.com sales.us@ipco.com J&K Ingredients 2 www.jkingredients.com sales@jkingredients.net JLS Automation 39 www.jlsautomation.com sales@jlsautomation.com

Kaak www.kaak.com jlaros@kaak.com

Peerless Food Equipment www.peerlessfood.com sales@peerlessfood.com Fred D. Pfening Co. www.pfening.com sales@pfening.com www.benchmarkautomation.net benchmark.sales@promachbuilt.com

Promach 10

Group 100-10 1

MoistTech moisttech.com/applications/human-food-moisture info@moisttech.com

Multivac/Fritsch us.multivac.com matt.zielsdorf@multivac.com Newsmith www.newsmiths.co.uk bwoods@newsmiths.co.uk

Kwik Lok www.kwiklok.com sales@kwiklok.com

Rademaker 21 www.rademaker.com sales@rademaker.com Reading Thermal 77 www.readingthemral.com info@readingthermal.com Reiser 22 www.reiser.com sales@reiser.com Repco 83 www.repcoworld.com/bakery info@repcoworld.com Rexfab 4 www.rexfab.com rexfab@rexfab.com Rondo 117 www.rondo-online.com peter.spinelli@rondo-online.com Schubert 127 www.schubert.group sales@schubert-na.com Shaffer 7 www.shaffermixers.com info@shaffermixers.com Shick Esteve 26-27 www.shickesteve.com info@shickesteve.com SideDrive Conveyor Co. 106 www.sidedriveconveyor.com nbrobst@nccas.com Tecnopool S.p.A. 91 www.tecnopool.it/en silvia.rocchio@tecnopool.it Tielman Group 119 www.tielman.com ken.wright@tielman.com Tonelli 108 www.tonelli.it sales@tonelligroup.it / kevin@tonelli.com Unifiller 141 www.unifiller.com info@unifiller.com VMI 125 www.vmimixing.com/en sales-support@vmimixing.com Wilevco 3 www.wilevco.com sales@wilevco.com WP Bakery Group 51 www.wpbakerygroupusa.com patk@wpbakerygroupusa.com Zeppelin Systems USA 67 zeppelin-systems.com/us/industries/food-industry info@zeppelin-usa.com

Mettler Toledo 95

Moline 137 www.moline.com sales@moline.com

Jorge Zarate is SVP of global operations for Grupo Bimbo and vice chair of the IBIE 2022 planning committee. Zarate will chair the committee for IBIE 2025.

Before I talk about the IBIE show, let me be clear: The indus try has changed. In the past few years, we’ve had to manage product portfolios differently to work around disruptions, and we’ve had to make adjustments for frontline workers who are seeking new opportunities and better quality of life. Consumers have changed as well. They’ve become more sophisticated, more demanding, because they’ve had more time to reflect on and analyze the food they eat.

These are just a few of the changes we’re experienc ing, and it’s not just happening in North America. It’s also in Central America, South America and Europe, and I’m certain that other regions of the world are facing things like this as well. So many businesses have stopped, restarted and grown even bigger, and discovered new opportunities in the process. With all this change, baking companies need solutions, especially in terms of automation, to increase the quality of products and quality of life for their workers. But the industry has changed in another way, too: We are all more eager than ever to talk with our peers. We are curious about how other companies are adapt ing to these changes, and we are all looking for solutions. Throughout this year especially, I’ve sensed a collective need to share. We have spent two years without being in contact with our industry peers and interacting with innovations. But now is the time. IBIE will be the place where we can get reacquainted on these important issues. As a baker, I’m looking forward to having all the solutions I need under one roof. I know I’ll find automation and sanitation solutions, and I’ll discover new ingredients available in the market, all of which will enhance the quality of my company, people and products. This is the opportunity for ideas and problems to be solved because IBIE 2022 will be the place for solutions … for all. CB

JULY 2022 IBIE SHOWGUIDE 146

forSolutionsAll THE LAST WORD FROM JORGE ZARATE

©2022 Corbion corbion.com/bakery foodus@corbion.com CorbionFood Visit us at Booth 2945 Re Re: Rethink IngredientsWhatcan do Can a single ingredient choice deliver and preserve consistent product quality, prolong the taste and texture of freshness, reduce formulation costs, and even create a more consumer-friendly product label? With help from the experts at Corbion, yes it can. Our nature-inspired solutions and world-class technical support give you the surest route to the results you and your customers want and expect. Let’s redefine freshness together.

Commercial Baking July | IBIE ShowGuide 2022

Articles inside

IBIE Booth Trailers

The Last Word

Show Features

IBIE Logistics

Show Schedule

IBIEducate Schedule

State of Retail Baking

Meet the Committee

Editor’s Note

IBIEducate Summary

Tiptree World Bread Awards