Piper Products - Sizing and Specifying Fresh Bread Baking Equipment - 6 CEUs
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Piper Products - Sizing and Specifying Fresh Bread Baking Equipment - 6 CEUs

10/15/2018 to 10/17/2018
When: October 15-17, 2018
Where: 300 S. 84th Avenue
Wausau, Wisconsin  54401
United States
Contact: Taylor Sweeney
715.842.2724 x1048

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CEUs: 6 

Sizing and Specifying Fresh Bread and Baking Programs

Consultants will have hands-on kitchen and classroom time dedicated to a variety of fresh baking programs. In addition to sizing and ROI of a proofing and baking operation, this session also explores modern trends in merchandising a range of baked goods.

Please note this session is also listed as a flexible date program - if you are interested in attending this program, contact Piper to schedule a time that works for you! 

 

Day 1

12:30-2:00pm             Arrival

4:00pm                       Road Trip Tailgate

      Monday Night Football at Lambeau Field

Day 2

7:45am                       Depart Hotel

8:00-8:20                    Welcome to Piper the Food Focused Equipment Company

       A History of commercial baking equipment

8:20-9:20                    Oven Line Tour

·       Fabrication

·       Assembly

·       Digital Technology

·       Testing/ Certification Lab

9:20-9:30                    Break

9:30am-12:00pm        Baking Equipment Hands On Experience

·       Proofers-What role does proofing play in overall quality, Knowing when to say when/Proof prepared doughs

·       Deck Ovens-How does Hearth Baking on a deck differ from standard and convection ovens. Let’s Bake

·       Oven Proofer Combinations-Why Proof and Bake, Profit Calculator vs Purchasing Bread

·       Support Equipment-Additional pieces required for a fresh bread operation

12:00-1:00                  Lunch

12-12:30                     The Science of Deck Ovens and the Heat Sink Principle

                                   By Travis Nass- Piper Technical Service Manager

12:30                          Jimmy John’s Gourmet Sandwiches Freaky Fast and Freaky Fresh*

       *Piper Customer Since 1983

1:00-1:30                     Millwork and Display Cabinet Line Tour - Why modular in today's markets? When is Mobile a good solution? 

1:30-2:00                     Fresh Bread Programs

·       C-Store Fresh Sub Program

·       Layout and Design

·       Sizing the Equipment for Production

2:00-2:10                     Break

2:10-3:10                    Merchandising your Baked Goods

·       Modular, Mobile and Countertop Solutions

·       Materials used in Fabrication

·       Construction and Design

·       Form and Function

3:00                             Wrap-up

5:00pm                        Reception at The Back When, a Wisconsin Farm to Fork Experience

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