2014 Pie Learning Center

Thursday's sessions are geared towards the commercial and professional baker and presentations will provide key information on making the best pies in America. 8:30AM Welcome – Gay Poteet, BEMA 8:45AM Gale Prince, Food Regulatory Challenges Ahead 9:30AM Chef Joe DiPaolo, Duncan Hines Globe, Know Your Fruit Fillings 10:15AM Break 10:30AM What’s New In Ingredients and Fillings Sue Dixon, Richmond Baking Ed Lee, BoDeens Baking Nancy Macklin and Karen Ferguson, Karo Rafael Cardenas, Stratas Foods, Increasing functionality of non-hydrogenated fats in pie applications A luncheon will be provided by Holton Food Products and Lee Sanders, American Baking Association will provide a Washington Update after lunch. The sessions end after lunch to allow bakers to get ready for the competition. Cremes Unlimited will be hosting a Welcome Reception for Commercial Bakers and Sponsors. The Award Ceremony will be held a the Pie Reception sponsored by deZaan Gourmet, D&W Fine Pack and Colborne Foodbotics. New this year, all Commercial, Independent and Professional Bakers are invited to these sessions. A small fee will be charged for more than one attendee per company.