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Monday 8:30am - 4:30pm Tuesday 8:30am - 4:30pm Wednesday 8:30am - 4:30pm Thursday 8:30am - 4:30pm Friday 8:30am - 4:30pm

American Society of Baking

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United States
Indianapolis, IN
American Society of Baking

We bring together individuals in the baked goods industry for networking and professional development

ASB is a community of baking industry professionals who have joined together to provide continuing education, networking opportunities, and professional development. Colleagues share knowledge, encourage and promote skill development and create resources that advance the industry and its workforce. Our Mission: To deliver education and training, share technical resources, and foster connections fo

r the advancement of the baking industry. Our Vision: To be an indispensable resource and community for those committed to the baking industry. Our Values: Innovative | Knowledgeable | Collaborative | Community | Focused

Learn more: https://asbe.org/

Join our community: https://asbe.org/membership/

Check out educational resources: https://asbe.org/education/

06/16/2026

Ready to help shape the future of bakery equipment sanitation standards?

ASB is now accepting nominations for subject matter experts to participate in the revision of the ANSI/ASB Z50.2 Standard for Bakery Equipment – Sanitation Requirements.

This revision effort will help shape the future of sanitary and hygienic equipment design for the baking industry and ensure the standard continues to reflect current practices, operational realities, and technical expertise.

We welcome nominations from professionals across the industry, including:

✅ Commercial bakers
✅ Equipment manufacturers
✅ Engineers and designers
✅ Sanitation and food safety professionals
✅ Consultants, academic and technical experts

ASB is committed to a balanced, open, and consensus-based standards development process, and broad industry participation is an important part of that effort.

Nominations may be submitted for yourself or another qualified individual, and are due August 1, 2026.

➡️ Submit a nomination: https://buff.ly/3uMkT27

06/11/2026

Building on yeast fundamentals, this next session in ASB’s Leavening Webinar Series focuses on chemical leavening systems.

Learn how baking powders are formulated, how they function, and what factors influence their performance in production.

🗓️ June 17 @ 11:00 AM ET

🔗 Save your spot: https://buff.ly/vTStC2f

06/09/2026

Get hands-on with dough lamination and connect with fellow baking professionals at our July Regional Meet-Up, hosted by Rademaker!

Watch a live lamination line demonstration, participate in interactive learning stations, explore the Experience Center, and build new industry connections while you're at it.

🗓️ July 15th | 2:30 PM
📍 Elk Grove Village, IL
🥐 Fresh pastries included

Register today to join us: https://buff.ly/EL2poOL

06/08/2026

The technical knowledge is valuable. The industry collaborations are impactful. But if you ask our members what keeps them coming back, you'll probably hear one answer:

The people.

Join the community that's helping shape the future of baking ➡️ https://buff.ly/lIXTNfn

05/26/2026

Some of the best industry connections happen through simple conversations.

Join us June 2 in Kansas City for a relaxed evening of networking with professionals from across the baking industry, hosted in partnership with Corbion, Avant Food Media, and Commercial Baking.

Whether you’re looking to expand your network, reconnect with industry peers, or stay connected to what’s happening across commercial baking, this meet-up is designed to bring people together in an easy, welcoming setting.

📍 Kansas City, MO
🗓️ Tuesday, June 2 | 5:00–7:00 PM CT
🎟 $15 Members | $25 Non-Members

Open to all baking industry professionals. Register today: https://buff.ly/OrUJlof

05/22/2026

🔆 ASB Member Spotlight: Jeff Rootring 🔆

This month we’re proud to feature Jeff Rootring, Vice President of Technical Sales at AB Mauri North America and a longtime contributor to the baking industry. With 45 years of experience, Jeff has built a career grounded in both operational leadership and technical expertise, supporting bakers across a wide range of production environments.

Jeff’s career spans decades in wholesale baking, where he held multiple management roles before moving into education and technical leadership. He spent eight years as an instructor at the American Institute of Baking, teaching bread and roll production. He describes that time as especially meaningful, giving him the opportunity to share the science and art of baking with students from around the world and watch many of them go on to make a positive impact in the industry.

His commitment to developing people continues through his involvement with ASB as a 30-year member, including his role in developing and launching the Commercial Bread Production course. Jeff was a huge advocate for bringing back in-person training, volunteering support from AB Mauri and their team to bring the program to life and ensure its success.

We appreciate your continued investment in education and community, Jeff!

05/19/2026

From formulation to finished product performance, understanding chemical leavening systems is essential for consistent baking results.

Join ASB’s next webinar in our Leavening Series to learn about components of baking powders, the different types of chemical leavening acids, and how these systems function within various product applications.

Whether you work in R&D, production, QA, or technical baking, this session will provide practical insights you can apply immediately.

🗓️ June 17 | 11 AM ET

🔗 Register today: https://buff.ly/gxipQW8

05/15/2026

Looking for practical technical baking resources that actually help you on the job?

ASB membership gives you access to:
✅ Expert-led webinars
✅ Online courses and technical training
✅ BAKERpedia technical resources
✅ Industry insights and networking opportunities

Whether you’re troubleshooting production challenges or expanding your technical knowledge, ASB is here to help you stay informed and ahead of industry trends.

Get started at https://asbe.org/membership

05/13/2026

Still planning your schedule for IDDBA? Join ASB for an evening of relaxed networking away from the show floor.

🎳 Meet us at Splitsville Luxury Lanes in Disney Springs
🗓️ June 7 | 6:00–7:30 PM
🎟️ $30 per person (includes shoe rental)

Whether you’re reconnecting with industry peers or meeting new faces in baking, this is a great chance to unwind and enjoy good conversation in a casual setting.

Spots are limited, so reserve yours today: https://buff.ly/tbQxRaj

05/07/2026

At ASB, we believe the future of the baking industry depends on creating opportunities for more professionals to connect, learn, and grow within our community.

That’s why we launched the New Member Scholarship, helping remove financial and access barriers for bakers looking to engage with ASB and attend BakingTECH. And the impact goes beyond attending a a single event. One scholarship recipient shared:

“The New Member Scholarship opened my mind to the endless possibilities in the baking industry. I’m grateful for the connections, mentorship, and opportunity to give back to an organization that has already changed my path.”

Whether you donate or help spread the word, your involvement helps strengthen the future our industry.

Learn more and get involved: https://buff.ly/KgtFqhm

Address

4231 W 96th Street
Indianapolis, IN
46268

Opening Hours

Monday	8:30am - 4:30pm
Tuesday	8:30am - 4:30pm
Wednesday	8:30am - 4:30pm
Thursday	8:30am - 4:30pm
Friday	8:30am - 4:30pm

Telephone

(800) 713-0462

Website

https://asbe.org/

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