Caribe Royal Hotel And Convention Center, 8101 World Center Drive, Orlando, FL
April 24 - Saturday, April, 26
Sessions for Commercial, Professional, Amateur Bakers and the General Public
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.