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Analytical Services
Audits
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Consulting
Food Labeling
Pilot Plant Capabilities
Predictive Technology
Intelligent Technology
Product Testing
Research and Development
Technical Assistance

Pilot Plant Capabilities

Within one facility, the AIB's pilot plants have equipment available for every type of bakery product. This provides opportunities for crossing over of technology and product ideas by maximizing areas of product expertise. Among the services we can provide are:

Product Development

As an internationally known nonprofit center for education and research, AIB has provided guidance and expertise for over 70 years to the baked and cereal foods industries. Our staff has considerable experience with all types of baked products ranging from breads (pan, hearth, and flat style) to cookies and biscuits, pizza, and pastries of all kinds, whether fresh baked or frozen.

Let us know if you don’t see what you want. We may have capabilities not listed.

Bread and Rolls

products - pan breads, variety, hard and soft rolls
topics - product formulation, function of ingredients, scoring and discussion of various breadmaking processes

Pizza

products - thick and thin crusts, pan and hearth styles, double crust
topics - practical approach to all aspects of assembly and baking procedures

Bagels

products - all varieties produced by either the “kettled” or steamed process
topics - product formulation, function of ingredients, dough handling procedures, processing parameters for different production methods

Pastry

products - sweet dough, Danish, puff pastry
topics - function of ingredients, theory and rules of formulation, scoring, and various make-up procedures

Icings

products - cream, flat, boiled, and decorating icings
topics - function of ingredients, theory and rules of formulation, scoring, and routine quality control tests for evaluating performance properties

Doughnuts

products - cake and yeast varieties
topics - product formulation, function of ingredients, scoring, mixing, make-up, controlling fat absorption, and avoiding fryer cripples

Cakes

products - low- and high-ratio layer cakes, fruitcake, loaf cakes, sponge and angel food cakes
topics - product formulation, function of ingredients, scoring, mixing and make-up procedures, and how they relate to product quality

Cookies

products - wire-cut, extruded, deposited, rotary-molded, and rotary-cut
topics - product formulations, function of ingredients, scoring and discussion of various make-up procedures and how they affect characteristics

Troubleshooting

Production problems and how they affect product quality. Allow one training day per topic. Combines practical and theoretical approaches to recognize, isolate and solve production problems.


Production Scale-Up

Manufacture your new product on our production lines.
To view photos of the equipment available in our pilot plants, choose from the following list of product types. (Our equipment is not for sale.)

Click here to review several pilot plant case studies.


In addition, the expertise of the entire AIB staff can be called upon to assist in specific projects requiring highly specialized talents in sanitation, engineering and accounting.

  • Start-up assistance
  • Product formulation and development
  • Processing audits for improving operating efficiency
  • Troubleshooting product and process problems
  • Training production personnel
  • Fresh baked, refrigerated or frozen production

For more information:
Telephone: 785-537-4750 or 800-633-5137
FAX: 785-537-1493
Email: research@aibonline.org


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