Product Development

As an internationally know nonprofit center for education and research, AIB has provided guidance and expertise for over 70 years to the baked and cereal foods industries. Our staff has considerable experience with all types of baked products ranging from breads (pan, hearth, and flat style) to cookies and biscuits, pizza, and pastries of all kinds, whether fresh baked or frozen.

Let us know if you don’t see what you want. We may have capabilities not listed.

products - pan breads, variety, hard and soft rolls
topics - product formulation, function of ingredients, scoring and discussion of various breadmaking processes

products - thick and thin crusts, pan and hearth styles, double crust
topics - practical approach to all aspects of assembly and baking procedures

products - all varieties produced by either the “kettled” or steamed process
topics - product formulation, function of ingredients, dough handling procedures, processing parameters for different production methods

products - sweet dough, Danish, puff pastry
topics - function of ingredients, theory and rules of formulation, scoring, and various make-up procedures

products - cream, flat, boiled, and decorating icings
topics - function of ingredients, theory and rules of formulation, scoring, and routine quality control tests for evaluating performance properties

products - cake and yeast varieties
topics - product formulation, function of ingredients, scoring, mixing, make-up, controlling fat absorption, and avoiding fryer cripples

products - low- and high-ratio layer cakes, fruitcake, loaf cakes, sponge and angel food cakes
topics - product formulation, function of ingredients, scoring, mixing and make-up procedures, and how they relate to product quality

products - wire-cut, extruded, deposited, rotary-molded, and rotary-cut
topics - product formulations, function of ingredients, scoring and discussion of various make-up procedures and how they affect characteristics

Production problems and how they affect product quality. Allow one training day per topic. Combines practical and theoretical approaches to recognize, isolate and solve production problems.

In addition, the expertise of the entire AIB staff can be called upon to assist in specific projects requiring highly specialized talents in sanitation, engineering and accounting.

• Start-up assistance
• Product formulation and development
• Processing audits for improving operating efficiency
• Troubleshooting product and process problems
• Training production personnel
• Fresh baked, refrigerated or frozen production

For more information:
Telephone: 785-537-4750 or 800-633-5137
FAX: 785-537-1493
Email: bstrouts@aibonline.org