Australian society of baking conference aib

1. Australian Society of Baking Conference
Brisbane, 2015
. . . Anthony Raschke, APAC General Manager . . .
Challenges facing Wholesale Bakeries

2. Objectives:
• Introduction to AIB International
• Challenges facing the Wholesale Baking Industry
• Addressing the challenges

3. Empower the global food industry to elevate their
food safety and production process efforts.
Our food safety support is
focused on food and beverage
manufacturing, distributing,
and packaging.
Our production process efforts
are focused on grain-based
foods.
Our Mission

4. 2014
Supporting the Food and Beverage Industry
All Other
4%
Beverages & Dairy
19%
Grain Based Food
34%
Ingredients
8%
Packaging
11%
Warehouse/DC
16%
Ready-to-
Eat
8%

5. What We Do
• Food Safety
• Research and Technical Services
• Baking Education and Consulting

6. Our Global Reach
AIB conducts business in more than 120 countries and
employs more than 300 full-time staff

7. Challenges facing Wholesale Bakeries
• Global growth in retail and in-store bakeries
• Artisan bread attraction
• “MasterChef syndrome”
• Students learn differently today than they did 20
years ago
• Bakery Councils
• Technical Resources
• FSMA

8. How is AIB addressing the challenges
• Kill Step Validation
• Resident Courses and Correspondence Courses
• Wholesale baker career path
• Food Safety Career path
• E-learning
• Technical Support

9. Building Effective Food Safety Systems for Bakery
Products: Kill-Step Validation Research

10. • Reliance on the baking step to control pathogens
• Research findings revealed that Salmonella can
survive in adverse conditions for a long time.
• Pathogens such as Salmonella spp. can be
introduced into bakery products through a wide
range of ingredients and poor hygienic practices.
Food Safety Challenges?

11. • There lacks published scientific proof or
validation research
• FDA-FSMA regulatory requirement requires
validation and verification of kill-step
• Process/kill-step validation is now a legal
requirement in US
The need

12. • Pathogen free bakery products, assuring greater
safety possible
• Protects consumers, builds confidence
• Helps in determining an effective treatment option
• Demonstrates compliance to the FDA-FSMA act.
• Can help bakery industries avoid repetition and
duplication use of resources for kill-step validation
research, and
• Offers a pathogen inoculation methodology for
companies with limited resources and capabilities.
Short and long term benefits of this
research to the baking industry

13. Baking Education – Resident Course
• BS&T 16-week course
• Next course in February 2016
• Production baking
focus
• Extensive curriculum
combines baking
science & tradition
• Classroom work
paired with hands-on
labs
• Food Safety – 3 week
course

14. • Bread and Rolls
• Cake and Sweet Goods
• Cookies and Crackers
• Learning Management System (LMS)
Baking Education – Career Path

15. Baking Education – Distance Learning

16. 000 Pre-Reqs
(Take or Test-Out)
Math for
Bakers
(1.25h)
Biology &
Chemistry for
Bakers (1.25h)
Physics for
Bakers (50m)
100 Foundations
(Take or Test-Out)
Food Safety for
Bakers (1h?)
Function of Ingredients
(6.5h):
•Core (4.25h)
•Secondary (2.25h)
Production
Process (11.75h)
Quality (5.5h)
Troubleshooting
(1.5h)
200 Application
(Required)
White Pan Bread
Hands-On Seminar
(2-3d)
Troubleshooting
White Pan Bread
Hands-On Seminar (2-
3d)
300 Specializations
(TBD # of Core and
elective products
required)
FOI for Variety
(~2.5h)
Variety Pan Bread
(Core) (3.25h)
Variety Hearth Bread
(Core) (2h)
Buns and Rolls (Core)
(2.25h)
Bagels
Flat Breads
English Muffins
Tortillas
Pizza
Par-baked
Frozen Dough and
Breads
Flour and Dough
Testing
400 Management
(Potentially require #)
Production Waste
and Downtime *
Scheduling
Production Line *
Working with Other
Departments
Managing Bakery
Operations *
Communication
Managing People
500
Certification
Seminar App &
Troubleshooting
(Multiple Products
in one session +
management
topics)
BRAND NEW - Certified Bread Specialist Program
Q4‒2015
Q1‒2016
Q2‒2016
Q3‒2016
Q4‒2016

17. 000 Pre-Reqs
(Take or Test-Out)
Math for
Bakers
(1.25h)
Biology &
Chemistry for
Bakers (1.25h)
Physics for
Bakers (50m)
100 Foundations
(Take or Test-Out)
Food Safety for
Bakers (1h?)
Function of Ingredients
(6.5h):
•Core (4.25h)
•Secondary (2.25h)
Production
Process (11.75h)
Quality (5.5h)
Troubleshooting
(1.5h)
200 Application
(Required)
White Pan Bread
Hands-On Seminar
(2-3d)
Troubleshooting
White Pan Bread
Hands-On Seminar (2-
3d)
300 Specializations
(TBD # of Core and
elective products
required)
FOI for Variety
(~2.5h)
Variety Pan Bread
(Core) (3.25h)
Variety Hearth Bread
(Core) (2h)
Buns and Rolls (Core)
(2.25h)
Bagels
Flat Breads
English Muffins
Tortillas
Pizza
Par-baked
Frozen Dough and
Breads
Flour and Dough
Testing
400 Management
(Potentially require #)
Production Waste
and Downtime *
Scheduling
Production Line *
Working with Other
Departments
Managing Bakery
Operations *
Communication
Managing People
500
Certification
Seminar App &
Troubleshooting
(Multiple Products
in one session +
management
topics)
Certified Bread Specialist: Q4 October 1, 2015
Level 100
Function of Ingredients
Core
• White flour
• Yeast
• Water
• Shortening
• Sweeteners
• Salt
Level 100
Function of Ingredients
Secondary
• Milk and milk products
• Mold inhibitors
• Mineral yeast foods
• Oxidizing agents
• Reducing agents
• Emulsifiers
• Enzymes
6.5 hours e-learning
Function of Ingredients
(6.5h):
•Core (4.25h)
•Secondary (2.25h)

18. • Education - key to attracting and
retaining good bakers
• We need to look at the “big picture” of
production baking and food safety
• Important to understand the “Hows”
and “Whys” of bakery operations
• Troubleshooting skills
AIB International- how we see it!

19. Anthony Raschke
araschke@aibonline.org
Thank You