Breakout 7: Engineering
Session Chair: Cindy Chananie, Erika-Record
Session Schedule
Environmental Control for Food Safety & Quality
Food Safety & Quality is greatly dependent on the environment that the finished product is exposed to and over the past few years there has been a significant increase in what is considered an acceptable environment in Food Processing Facilities. What has evolved is a change of mindset from Facility Ventilation Designs that focused only on Occupant Heat Stress Management to one that is focused on creating a safe and more consistent environment for the product. This change has resulted in increased air filtration requirements to minimize molds and other airborne contaminants while maintaining facility pressurization to prevent unwanted infiltration from outdoors. This presentation will focus on “Good Practices” to address this changing requirement and how dedicated systems can be applied to the finished product cooling cycle, which is normally 95% of the exposed time, which can help assure Food Safety & Quality by providing a “Clean Room” with a consistent environment.
Learning Objectives
- Industrial Ventilation System Parameters for Food Safety & Occupant Heat Stress
- Environmental impact on finished bake products
- Increased focus on product zones rather than whole facility.
Bring the Indulgence
A gooey brownie, a moist chocolate cake, the flavor of melting chocolate in a toll house cookie, all scream indulgent treat. The current nostalgia trend, as well as seasonal and limited edition products, lend themselves to building indulgence into your formulations. Inclusions, bake stable centers, decorations, and an array of chocolate ingredients will upscale your concepts at minimal cost. Join us as we present some trends information, and show you simple ways to create indulgence in your products, while bridging label and health questions.
Presenter
Eric Schmoyer, Barry Callebaut
Spouse/Guest Event at Eataly Chicago: Hands-On Cooking Class – Pasta Making
Join us as the Chef of La Scuola showcases the true art of fresh pastamaking, demonstrating how to make and shape some of Eataly’s favorite fresh pastas. Guests will then get to try their hand at rolling out the dough and forming their own shapes (think Farfalle, Cavatelli, Tagliatelle, Pappardelle, and Garganelli). In this hands-on class, guests will make their own dough, experience a fresh pastamaking and cooking demonstration by our scuola chef, receive a wine pairing with the demonstrated pasta dish, and shape their own pasta.
Lunch will be included – featuring pasta dishes
Date: Tuesday, March 3, 2020
Time: 9:30 am – 1:15 pm
Location: Eataly Chicago
ITINERARY
9:30 am: Meet @ ASB Registration Desk
9:45 am: Depart Hilton
10:00 am: Arrive @ Eataly
10:00 am – 10:30 am: Participants explore Eataly on own
10:30 am – 12:30 pm: Hands on cooking class/with Lunch
12:30 pm – 1:00 pm: Participants explore Eataly
1:00 pm: Depart Eataly
1:15 pm: Arrive at Hilton
General Session: Outside the ASB Breadbox
9:15 am: Welcome, RAF Award Presentation, Annual Business Meeting
9:30 am: Flour Food Safety, James Mcarthy, North American Millers’ Association
10:05 am: Serving the Industry, Whitney Atkins, International Dairy Deli Bakery Association
10:40 am: Bring the Indulgence, Eric Schmoyer, Barry Callebaut
Michael Gleason
Michael Gleason
Puratos
Michael Gleason currently leads the Sourdough and Grains category for Puratos USA. Michael is responsible for product strategy as well as the commercializing and launching of new Sourdough and Grain technologies in the bakery market.
He joined Puratos in 2014 as Market Intelligence Manager and in 2017 his passion for baking lead him to the role of Product Manager for the Sourdough and Grains category.
Previously, Michael worked in NIH funded sensory research at the Monnell Chemical Senses Center in Philadelphia while completing his M.S. in Food Science at Drexel University.
Presentation
The Future of Bread and The Biodiversity of Sourdough
Tuesday, March 3, 2020
12:55 pm – 1:30 pm
Breakout 6: Clean Label