BSB CONFERENCE 2011 PROCEEDINGS
CONFERENCE 2011 PROCEEDINGS – (6.1MB)
Please click on the above to download the combined conference proceedings for the 2011 Spring and Autumn conferences.
2011 Spring Conference Programme
What Tameside College can Offer Bakery Students and Industry by Lorna Jones, Tameside College
The Environmental Impact of Baked Goods and Their Raw materials by Dr Nigel Davies, Muntons PLC
A Future in Instore Baking by Vera Foreman, Morrisons
Demonstration Showcase by Tameside Bakery Students
Discussion Forum – Panel: Mike Holling; Chris Marsh; David Tomlinson; & Vera Foreman
From Bakery Student to Technical Specialist by Sara Autton, Fermex Ltd
Baker Dragons Den Competition – Dragons: Jean Grieves; Keith Houliston; Steven Salt; & David Smart
2011 Autumn Conference Programme
The Chorleywood Bread Process – Fifty Years On by Stan Cauvain, Baketran
The Evolution of High Speed Mixers by Steve Philpott, Baker Perkins
Some Facts on Acrylamide by Andrew Curtis, Food Standards Agency
Allergen Management – A UK Regulator’s Perspective by Dr Chun-Han Chan, Food Standards Agency
Maintaining Sales & Profitability by John Waterfield, Waterfields, Leigh
Traditional Baguettes and Other Product Ideas by Wayne Caddy, Consultant
Benefits of Functional Milk Protein in Bakery Products by John Gelley, Arla Food Ingredients