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2000-02-01 - Simple Steps to Artisan Breads
... the opportunity to study at the American Institute of Baking ... Baking Institute or
the Culinary Institute of America ... seven basic options: Hire a baking company to ...
http://www.foodproductdesign.com/articles/2000/02/simple-steps-to-artisan-breads.aspx - 89k

2004-11-01 - The Global Cookie Jar
... A. Zeak, pilot plant manager, American Institute of Baking ... the disconnect between
"what we as Americans know as ... visit the AIB is that "American baked goods are ...
http://www.foodproductdesign.com/articles/2004/11/the-global-cookie-jar.aspx - 62k

1999-02-01 - Artisan Breads
... the National Baking Center at Dunwoody Institute in Minneapolis ... found in vertical
mixers used for American pan bread ... steam to the dough during baking keeps the ...
http://www.foodproductdesign.com/articles/1999/02/artisan-breads.aspx - 100k

1999-02-01 - Viva Tortilla
... TIA estimates that Americans consumed more than 75 billion tortillas in 1998 ... Until
recently, according to the American Institute of Baking (AIB), Manhattan ...
http://www.foodproductdesign.com/articles/1999/02/viva-tortilla.aspx - 87k

2001-10-01 - “B” is for Baking Cookies
... head of experimental baking at the American Institute of Baking ... of the closed plates,
the wafers bake and take on ... product’s success is in the baking process. ...
http://www.foodproductdesign.com/articles/2001/10/147b148------is-for-baking-cookies.aspx - 84k

2006-11-09 - Spotlight
... company has a superior rating from the American Institute of Baking, and offers ... many
food and beverages, including dairy products, baked goods, nutrition ...
http://www.foodproductdesign.com/articles/2006/11/spotlight.aspx - 65k

1996-02-01 - Emulsifiers in Baked Goods
... Doerry, director of cereal technology, American Institute of Baking ... on the future
of the baking industry." Although ... help retard staling in baked goods, thereby ...
http://www.foodproductdesign.com/articles/1996/02/emulsifiers-in-baked-goods.aspx - 96k

2009-01-09 - Wixon Receives ‘Superior’ Rating for Food Safety from AIB
... for the food and beverage industry, was awarded a “Superior” rating for its Food
Safety and Quality systems from American Institute for Baking (AIB). ...
http://www.foodproductdesign.com/news/2009/01/wixon-receives-superior-rating-for-food-safety-f.aspx - 49k

2007-06-26 - Sodium Shakeout: Salt and Health
... With 65 million American adults—almost one-third ... National Heart Lung and Blood Institute,
America Heart ... reductions are beyond what most Americans can effect ...
http://www.foodproductdesign.com/articles/2007/06/sodium-shakeout-salt-and-health.aspx - 65k

1995-05-01 - A Plan for Internal Recycling
... tell my students, 'baker's don't throw things away,"' says Ron Zelch, director of
cakes and sweet goods at the American Institute of Baking (AIB), Manhattan, KS ...
http://www.foodproductdesign.com/articles/1995/05/a-plan-for-internal-recycling.aspx - 68k