Workshops & Demos
IBIE 2019 Workshops
Automation balances the triad of Accurate Scaling, Efficiency and Quality
Various times daily: Mixed miche, rustic batard and rustic baguette
Master Baker Robert Reesink will take you through the paces of using WP Haton's dough-friendly divider, rounder and long moulder. Any bakers game to hand scale and shape the dough can test their skills against WP Haton machines and return for tasting and evaluation. A rotation of mixed flour miche, rustic batard and rustic baguette will be made throughout each day.
These workshops will be ongoing throughout the show. See our Schedule below. You don't want to miss these demos!
IBIE 2019 Workshop & Demonstrations Schedule
Wednesday, September 11
|Time||WP-L MULTIMATIC Vario – Uwe Fischer||WP Haton Dough Friendly Divider, Rounder, Longmoulder – Robert Reesink||WP-L VacuSpeed – Olaf Oertelt|
|8:00||Start Mixing: Baguette|
|9:30||VacuSpeed - Cream Cheese Croissants|
|10:00||Start Demo: Baguette|
|10:30||Start Mixing: Hotdog Buns|
|11:00||Start Demo: Hotdog Buns||Start Baking: Baguette|
|12:30||Start Baking: Hotdog Buns|
|3:00||SHOW CLOSES||SHOW CLOSES||SHOW CLOSES|