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   AIB To Hold Hamburger Bun Production Seminar
by AIB International, Inc.
Posted: Monday, November 23, 2009 at 10:34AM EST

This Hamburger Bun Production seminar demonstrates hands-on how to achieve consistent product quality using a combination of correct ingredient selection and processing conditions. The seminar provides specific information useful to production supervisors about ingredients and processes used to make quality hamburger buns. Participants will split their time between instructor-led classes and handson labs that encourage interaction between instructors and seminar participants.  

The seminar shows how:  

  • To optimize mixing and fermentation
  • Oxidizing agents, bromate replacers and enzymes can enhance product quality
  • Flour selection, specifications, and testing can minimize waste  

The seminar includes three afternoon lab sections. Participants will see how ingredient variations affect bun strength and volume in the first lab. AIB instructors challenge seminar participants in the next two labs that cover processing and fermentation variations.  

You will also learn about the latest in bun production equipment from a major equipment supplier. Lab exercises use an industry-standard automated bun line.  

Please Note Meets from 8:00 a.m. until 5:00 p.m. Tuesday through Thursday with an hour break for lunch on your own. Class ends by noon on Friday so plan to stay the entire time.  

Video: To view a short video about this Seminar Click Here!  

Click here for Detailed Agenda.  

Topics and time are subject to change  

Enrollment and Location Information  

Mail: AIB, 1213 Bakers Way, PO Box 3999, Manhattan, KS 66505-3999 Phone: 785-537-4750, 800-633-5137 or 800-242-2534 (enrollments only) Fax: 785-537-1493 Online: Add to Cart below Printable enrollment form available here. (pdf)  

Source: AIB International, Inc.

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