Howe Will be Exhibiting at the International Baking Industry Expo

You might be sitting there wondering how ice, such as the flake ice we sell at Howe Corp., baking, and ovens are even connected. Well here you go – as you know, the magic of baking happens long before a cake, cookie, pie or bread even hits the oven. It’s all in proper proportions and handling of ingredients that can make or break a product.

Because we have been working with commercial bakers for many years, it’s natural that we

would be attending the International Baking Industry Exposition (IBIE) taking place on Oct 8-11 in Las Vegas. It is the largest event for the grain-based food industry. More than 20,000 professionals in the baking industry from 100+ countries represent every segment of the baking industry. The show held every three years features educational programs, business sessions, and an exposition of ingredients and products that help shape innovation, trends, and success.

It’s also a great time to be thinking about baked goods. With the low-carb craze over, the baking industry is seeing a resurgence. Artisan breads, pies, cookies, and cakes are once again on the rise. Starbucks also sees the potential in fresh baked goods. The company has partnered with Princi a high-end Italian bakery to bring handcrafted food and artisanal baked goods to their new specialty stores beginning next year.

So, where does Howe come into the recipe? A few years ago we posted a blog on our work with the baking industry. Commercial bakers know that flake ice outperforms other types of ice for chilling dough and ingredients. Because of flake ice’s thin shape and large surface area, it cools products quickly and evenly.

At Panera Bread, for example, our machines provide the bakers the ability to process dough and form it into the many different forms that are served in their bakeries and restaurants. The dough must be cooled to the proper temperature before it is delivered to the stores for baking each day. If the dough is too warm, it will continue to rise. Cooling the dough maintains the shape and ensures that the bread will bake to the right specifications.

At IBIE we will be demonstrating our machines and the benefits of flake ice in Booth 219. Our “Cool” team will be on hand to answer any questions and explain how flake ice-- and Howe--are the Proven Best Choice for equipment, service, and reliability.

If you are in Vegas for the show, we hope you will stop by Booth 219 and see what’s cooking!