Cookie & Cracker 101 will cover the basics of cookie & cracker manufacturing in four areas: ingredients, mixing, forming, and baking. The ingredient functionality is the basic building block of knowledge and will be covered in the following areas: structure, sweeteners, leavening, tenderizers and colors & flavorings. The purpose of each functional area will be discussed and the use of the main ingredients of flour, sugar, shortening, water and leavening will be detailed. We will learn the purpose of main ingredients used in cookie & cracker manufacturing.
“We can no longer assume our employees have a basic understanding of our processes,” said the leader of the session, Dave Van Laar. That is why Cookie & Cracker 101 will provide an overview of the baking process.
When: September 9, 2019 | 11:00 am – 12:00 pm
Where: Las Vegas Convention Center Room N256
About the Speaker:
Dave Van Laar, ABA, Senior Advisor to the President & CEO: B&CMA Transition & Development
David Van Laar holds an Engineering degree from Purdue University. He began his baking career at Pepperidge Farm and held positions as corporate Production Manager, Marketing Manager, Plant Manager and General Manager. He moved to President Baking Company and assumed responsibility for Purchasing, Packaging, Logistics, Quality and Contract Manufacturing as Vice President, Technical Services. He stayed through the acquisition by Keebler and Kellogg before moving to Oak State Products. As Oak State’s President and CEO, he oversaw contract manufacturing for major U.S. food companies. He moved to Vice Chairman of the Board in 2013. Mr. Van Laar served as Chairman of the Biscuit & Cracker Manufacturers’ Association and in July of 2014 was selected as President of the B&CMA. Mr. Van Laar played a key role in the merger of the B&CMA with the American Bakers Association where he now serves as a Senior Advisor. Outside the baking industry, he is actively involved as a Senior Pastor and Fire Chaplain.