June 2009 BSB Conference
2009 Conference Programme
The Credit Crunch by Graeme Chaplin, Bank of England
The Operation and Energy Efficiency of Bakery Ovens by Dr Gerd Meyer, Daub
The Role of Salt in Bread Dough and in Breadmaking by Dr Ken Johnston
National Craft Bakers Week by Chris Beaney, Beaneys Bakery
Reduced Saturated Fat in Bakery Products by Johanne Bruce, ADM
Presentation on Chocolate Products by John Slattery, Slattery, Manchester
Update on the National Skills Academy by Matthew May, ABST
Food Standards Agency’s Strategy to 2015 by Stephen Humphries, FSA
Enzymes in Food Production by Bob Whitehurst,