AIB International, the American Institute of Baking is a not-for-profit corporation, founded by the North American wholesale and retail baking industries in 1919 as a technology transfer center for bakers and food processors. The original mission to put science to work for the baker is still central to all of the programs, products, and services provided by AIB International to baking and general food production industries worldwide.
AIB's headquarters is in Manhattan, Kansas, one of the major centers for wheat and related grain product research and development in the world. The Institute works closely with local grain science and trade organizations, and maintains links and working relationships with many other food production and equipment, food safety, trade development, and food legislation groups and university food science research programs both in the United States and abroad.
AIB International is committed to protecting the safety of the food supply chain and delivering high value technical and educational programs. AIB provides one stop convenience for food manufacturers needing technical laboratory testing of ingredients, formulas, and finished products. AIB works with both large and small scale production and is positioned to fulfill all the testing needs.
AIB provides these services at competitive prices with a quick turnaround, and archives all the data for future reference.
American Baking Institute provides 20-week Baking Science and Technology course, 10-week Bakery Maintenance Engineering program. AIB has about 60 students, but they come from all over the world. Students travel so far because AIB International is one of the best baking institutes in the world. People come here for the science and the management portion of the course, which is hard to get anywhere else. Students, who wear their company's uniform or all white to classes, take 661 hours of courses in bread and roll production, cake and sweet goods production, cereal chemistry and production management.
There's more to baking than a lot of people understand. It's a lot of science - you're working with live organisms, and you have to know what you can and can't do in order to produce the products that you want. AIB is much different than any culinary school where you learn about cooking, cake decorating, and presentation skills. The course centers on the production of a quality product, developing new product, maintaining consistent quality, and using new ingredients, technology, the latest ideas and understanding the function of ingredients.
AIB International now has two beautiful flags available. One is for facilities that have been successful in achieving a Superior rating in 2006. The other is for those facilities that have a Three-year Running Superior rating in 2004, 2005 and 2006.
The AIB association currently has more than 900 members in many countries, ranging from international food ingredient and foodservice companies to small single-unit traditional and artisan retail bakeries.