TIA Technical Conference

TIA Technical Conference

Things change fast in today’s business climate – government regulations, competition, formulation, tools & equipment–even your staff. To stay on top and get ahead, the Tortilla Industry Association (TIA) provides you with the latest information on the key topics you need to thrive and prosper in today’s competitive marketplace.

In addition to the Annual Convention, whose educational sessions are more focused on business topics, the TIA Technical Conference focuses more on the operational aspects of running your operation profitably and efficiently as well as on the safety and regulatory issues. You also meet others in your industry and learn from each other’s experiences through networking. The Conference is held on Saturday, Oct. 5 and Sunday, Oct. 6 and is co-located with the International Baking Industry Exposition. To register for the conference, click here. When you begin your registration, select the TIA 2013 Technical Conference.  Everyone registered for the TIA 2013 Technical Conference will also receive a badge to enter the IBIE 2013 tradeshow floor. For more information about the Tortilla Industry Association, visit www.tortilla-info.com.

Fee: $295

Day 1 – Saturday, October 5

8:30AM – 9:00AM Introduction & Overview of the Conference and This Year’s Theme – Presented by Dr. Charlie Kraut, Vice President of Technology and Partner at Mesa Foods Dr. Kraut will outline how each of the conference’s topics will contribute elements of this year’s theme of “Improving quality and increasing yields for tortillas and other flat breads.” Although these topics and techniques are applicable primarily to tortilla production, they are applicable to other bakery products as well.
9:00AM – 9:30AM Key Note Speaker: McDonald’s on Future Healthy Wraps 
9:45AM – 10:05AM State of the Tortilla and Wrap Industry 2012-2013 – Presented by Jim Kabbani, CEO of the Tortilla Industry Association Gain knowledge and statistics that will help you plan, understand and benefit from this fastest growing sector of the baking industry.
10:15AM – 10:50AM Major Ingredients Strategy for 2014: Wheat, Corn and Oils Price Projections, Proven Hedging Practices – Presented by Chris Morley of Global Risk Management Inc. With prices of major ingredients and commodities from which they are produced fluctuating so significantly, effective techniques for hedging on your contracts for wheat, corn and oil are essential and can make the difference between profit and loss for the year. Learn such proven techniques from one of the leading experts in the area of commodity price hedging.
11:00AM – 11:50AM Minor Ingredients Strategy for 2014: Gums, Salt, Sugar, Fumaric, etc. – Presented by Dr. Charlie Kraut, Vice President of Technology and Partner at Mesa Foods Dr. Charlie Kraut will discuss cost projections of key minor ingredients used in today’s recipes.
12:00PM – 12:50PM Working Luncheon: “Ask The Experts” – Moderated by Joe Riley, CEO of Blue Tractor Foods, former TIA Board Chairman and investor in the tortilla industry Join us for lunch and a question & answer session with a distinguished panel of leading tortilla producers that will engage the audience on issues affecting all producers and suppliers in 2013. Topics covered will include SQF Certification, Organic/ Natural Markets Opportunity, Niche Markets, Labeling Issues, Healthcare Issues and Best Practices.
1:00PM – 1:50PM Best Corn Hybrids for Improved Yield – Presented by Morrie Bryant of Pioneer Seed The great increase in corn hybrid variants creates new opportunities and challenges for selecting the best one for your production application.
2:00PM – 2:50PM Understanding Wheat and Milling for Improved Yield – Presented by Nick Weigel of ADM Milling There are a great variety of wheat types, as well as methods of milling them. Together they present numerous options for tortilla producers. Nick will help you understand these options to select the best choice for your application.
3:00PM – 3:50PM “In Search for Better TIA TECH” Winners; Corn-based Practices for Improved Quality/Yield 
4:00PM – 4:50PM Superior Yield through Efficient Management of Shortening & Oils – Presented by Michael Erickson of Cargill As these two ingredients have significant effect on yield depending on how they interact with your other ingredients. This is a must-attend session.
5:00PM – 7:00PM Table Top Reception Come network with the leading players in the tortilla industry, enjoy cocktails and hors d’oeuvres, and get a preview of some of the exhibits opening the next day at the International Baking Industry Exposition.

Day 2 – Sunday, October 6

9:00AM – 9:50AM “In Search for a Better TIA TECH” Winners; Flour-based Practices for Improved Quality/Yield
10:00AM – 10:30AM Personnel Training Techniques to Improve Yields and Decrease Waste – Presented by Tim Sieloff of AIB International This session covers the “human element” in the production equation, focusing on methods you can use to train your production staff so they support your goals and help reduce waste while increasing yields.
10:45AM – 11:45AM Equipment & Maintenance Modifications to Improve Quality and Decrease Waste What it the best micro ingredient we can add to flour tortillas to provide the most yield or greatest Waste
11:45AM – 12:00PM Closing Remarks- IBIE Trade Show Opens The TIA Tech Conference is co-located in the same building as the International Baking Industry Exposition and your registration to TIA Tech also provides you with admission to one of the world’s leading baking industry events with over 20,000 attendees and over 800 exhibitors, so be sure to stay and attend.