The biggest bakery show in the country returns to Las Vegas with a few new tricks up its sleeve.
It's unlikely that the organizers of the first International Baking Industry Exhibition (IBIE) in 1920 expected their small convention still to be around by the time the 21st century dawned. Yet 90 years later, IBIE is not merely a fixture on the national baking industry convention circuit, but has become the largest of them all.
This year, IBIE organizers expect attendance for the Sept. 26-29 event to be up — way up — over 2007. For the first time in show history, IBIE will play host to the qualifiers of the World Chocolate Masters and the Louis Lesaffre Cup, in addition to the RBA Pillsbury Bakers' Plus Grand Champion Creative Decorating Competition. Jacquelyn Clair, IBIE marketing manager, says attendees also can look forward to an impressive lineup of educational sessions. The educational sessions include tracks put together by the Retail Bakers of America (RBA), the Bread Bakers Guild of America and AIB International.
“We're introducing the most robust, comprehensive education program to date, which should be a huge draw in and of itself,” she explains. “It's been our experience with other events that offering such a strong learning component helps increase the number of same-company buyers, and that educated buyers are usually very serious buyers.”
Although much has happened since the last IBIE — namely, the most serious economic meltdown since the Great Depression — Rich Hoskins, IBIE chairman and president of Colborne Foodbotics, Lake Forest, Ill., predicts the trials and travails of the past three years will have actually energized exhibitors.
“I expect that attendees will be impressed by the improvements in technology and new solutions that are being offered by industry suppliers,” he says. “The past few years have been tough for many, but many of these suppliers have used this period to substantially improve key products and become better positioned to provide solutions that offer cost-justified investment to our industry. I suggest our attendees spend time covering all exhibits, as when viewed with an open mind there are likely to be some hidden treasures found in places you may have never suspected.”
IBIE benefits more than individual exhibitors or attendees, Clair adds.
“IBIE is where our industry launches innovations aimed squarely at answering the well-publicized challenges facing the baking industry,” she explains. “It's where professionals get the training, knowledge and products to increase productivity and profitability — and stay competitive in the changing marketplace.”
One of the hallmarks of IBIE is the overwhelming support of the event shown by the myriad baking industry groups. This year, the Bread Bakers Guild of America will be one of the show's sponsors, and the association will give three lectures during the expo.
On Monday, Didier Rosada, Craig Ponsford and Jeffrey Yankellow will hold part one of a two-part series on preferments. Monday's session will focus on the classic formulas, process steps and characteristics of commercial yeast-based preferments like poolish, biga, sponge and pâte fermentée. The trio will discuss how time, temperature and hydration rates can affect production and how bakers can manipulate preferments to create their desired flavor and handling profiles.
The second part of the series will be held on Tuesday, with Rosada, Ponsford and Yankellow teaching the classic formulas and process steps for several sourdough (levain) styles, including the classic San Francisco sourdough and milder loaves. The lecture also will include advice on how to deal with formulas that incorporate sourdough builds, starters, mothers and seeds.
On Wednesday, Ciril Hitz will look at the artisan side of breakfast breads and pastries. Hitz will discuss mixing techniques, preferments, retardation techniques and how to put a new spin on old classics.
The fee to attend one lecture is $100; to attend all three costs $250. Attendees can register at the IBIE website: www.ibie2010.com.
8:30 - 11:30 a.m.
Instructors: Didier Rosada, Craig Ponsford, Jeffrey Yankellow
• The Science and Practical Application of Commercial Yeast-Based Preferments
8:30 - 11:30 a.m.
Instructors: Didier Rosada, Craig Ponsford, Jeffrey Yankellow
• The Science and Practical Application of Sourdough-Based Preferments
8:30 - 11:30 a.m.
Instructor: Ciril Hitz
• Breakfast Breads & Pastries: An Artisan Approach
Registration begins at 9 a.m. and the expo floor opens at 10 a.m. each day, except for Sunday when registration opens at 7:30 a.m.
8:30 a.m. - 12 p.m.
10 a.m. - 5 p.m.
7 - 8 a.m.
8:30 a.m. - 12 p.m.
8:30 a.m. - 12:30 p.m.
10 a.m. - 5 p.m.
8:30 a.m. - 11:30 a.m.
8:30 a.m. - 12:00 p.m.
10 a.m. - 5 p.m.
8:30 a.m. - 11:45 a.m.
8:30 a.m. - 12:00 p.m.
10 a.m. - 5 p.m.
11 a.m. - 5 p.m.