Events

Can’t Miss Presentations and Demos at IBIE 2019

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Bay State Milling Company,
Nicholas Ahrens making bread at the Artisan Bakery Expo.

Without a doubt, IBIE 2019 is going to be a busy show—both in our Booth #7723 and across the exhibit hall. As you get ready to head to the Las Vegas Convention Center, take a moment to mark your calendars for some informational, educational and helpful events during the September 7-11 show.

Our first event starts Saturday, September 7, the day before the exhibition hall opens.

Event: From Flour to Finished Product: Formulating with High Resistant Starch Wheat Flour

Presented by: Harold Ward, Director of Technical Service and Product Applications
Date: Saturday, Sept. 7
Time: 8:30 – 9:30 a.m.
Location: Room N253
Price: Included in $125 Saturday Education Pass
Date: Sunday, Sept. 8
Time: 8:30 – 9:30 a.m.
Location: Room N256
Price: $15
Harold Ward is the Director of Technical Service for Bay State Milling.

Harold Ward is the Director of Technical Service for Bay State Milling.

“I always enjoy sharing knowledge, especially around a subject that I’m passionate about,” Ward said. “Talking about high fiber wheat flour, like our HealthSense product line, is the perfect opportunity to do that!”

Ward’s presentation will serve as a primer for bakers and manufacturers who are interested in HealthSense High Fiber Wheat Flour. He’ll walk attendees through formulating and producing products made with this game-changing wheat flour. The resulting products will have the same flavor as traditional baked goods, but offer higher levels of fiber.

“HealthSense can provide a means to help bridge a big nutrition gap with the baked goods that consumers want,” Ward said.

Ward and other members of the Bay State Milling team with expertise in formulating and working with HealthSense will be available at Booth #7723 after the Sunday presentation to answer questions.

Event: The Nutritional Benefits of Consuming Grains High in Resistant Starch

Presented by: Katie Harris, Product Development and Nutrition Scientist
Date: Sunday, Sept. 8
Time: 11 a.m.
Location: N257
Price: $15

Katie Harris is a Product Development & Nutrition Scientist at Bay State Milling Company.

Katie Harris will take her position at the front of the classroom on Sunday at 11 a.m. Her presentation will be a nice follow up to Ward, as she’ll address the fiber gap in much greater detail.

“I think that there is a ton of confusion out there on what fiber is, what types of fiber there are and why fiber is good for us,” Harris explained. “This session will not only cover that, but we will also be talking about newer technologies that allow manufacturers to deliver higher amounts of dietary fiber through specific grain varieties, which to me is game changing.”

Harris will start by thoroughly defining fiber and resistant starch. She’ll also lay out the landscape of grains high in resistant starch, which includes varieties of rice, barley, corn and wheat. The increase of options provides an opportunity for formulators and consumers.

“Using grains that are high in resistant starch mean you can have a refined flour with fiber and functionality – this is not only beneficial for the manufacturers but it allows consumers to eat the foods they enjoy and get a nutritional benefit,” said Harris.

Once you’ve learned everything there is to know about HealthSense and high resistant starch grains, you can make your way to the Bread Bakers Guild of America’s Artisan Marketplace. Nicholas Ahrens, Product Applications Technologist, will be demonstrating an organic sourdough made with BeneGrain Sprouted Wheat Flour.

Event: Baking With Sprouted Grains: The Basics

Presented by: Nicholas Ahrens, Product Applications Technologist
Date: Sunday, Sept. 8
Time: 12:30 p.m.
Location: BBGA Artisan Marketplace, on the show floor
Price: Free
Nicholas Ahrens is a Product Applications Technologist at Bay State Milling Company.

Nicholas Ahrens is a Product Applications Technologist at Bay State Milling Company.

“Anyone from an artisan baker, just starting out, to a large bread manufacturer should check out this demo,” Ahrens advised. “We will be covering the whole process from making the sourdough culture to overnight cold fermentation and baking. There will be something new for everyone to learn along the way that can be adapted to any baking process.”

Ahrens also plans to share the story of organic sprouted wheat long before it become BeneGrain flour. Bay State Milling works with industry experts to sprout our wheat at the ideal time, creating a consistent and flavorful finished flour.

“Sprouted wheat adds operational efficacy for the bread manufacturer,” Ahrens said. “We have already done the time-consuming process of sprouting and germinating that the bakery doesn’t have to worry about.”

Aside from learning about sprouting, creating a sourdough starter and how to create a formulation using sprouted wheat flour, you’ll walk away with something to eat. The demo will wrap up with samples of this delicious 100% sprouted whole wheat bread.

You can view the formulation here.

Finally, you can wind out Day 1 of IBIE with a meet and greet with one of our grower partners. Nathan Rea, an Oregon-based farmer, will be at Booth #7723 for a pair of informal Q and A sessions.

Event: Meet a HealthSense Farmer

Presented by: Nathan Rea, Vice President of H.T. Rea Farming Corp., Milton-Freewater, OR
Date: Sunday, Sept. 8
Details: Bay State Milling President and CEO Pete Levangie will interview Nathan Rea about farming and HealthSense High Fiber Wheat.
Time: 2 p.m.
Location: Booth #7723
Price: Free
Date: Monday, Sept. 9
Details: Bay State Milling Senior Director of Marketing and Product Development Colleen Zammer will interview Nathan Rea about farming and HealthSense High Fiber Wheat.
Time: 11 a.m.
Location: Booth #7723
Price: Free
Nathan Rea is the Vice President of H.T. Rea Farming Corp.

Nathan Rea is the Vice President of H.T. Rea Farming Corp.

Nathan Rea is a fourth-generation farmer in the Walla Walla Valley between Oregon and Washington. He is one of the first farmers in the United States to grow the IP wheat variety now called HealthSense High Fiber Wheat. At IBIE, Nathan will sit down for an informal chat with Bay State Milling about life as a modern farmer. He’ll discuss growing up in the farming business, leaving home to gain a new perspective and what it’s like growing HealthSense High Fiber Wheat.

Nathan will be available to answer questions after the interview. Bay State Milling staff will also be on hand to answer specific questions about working with HealthSense.