CONFERENCE 2013 PROCEEDINGS
To download the proceedings of the 2013 spring and autumn conferences please click on the link below:
2013 CONFERENCE PROCEEDINGS
2013 Spring Conference Programme
Marks & Spencer’s Instore Bakeries by Richard Lowrey, Marks & Spencer
The Changing Requirements for Bakery Labelling by John Hammond, Campden BRI
What’s Lurking Behind the Great Wall of China? By David Powell
Discussion Forum – Panel: Robin Jones, Gemma Pickup, David Powell
& David Tomlinson
An Exploration into Fermentation by Yeast and Sourdough Cultures in Breadmaking by Nathan Giles, Mr Bagels
Maintaining High Standards at Bettys Bakery by Justin Clapham, Bettys Bakery, Harrogate
Bakery Dragons Den Competition with Entrants – Marie O’Conner, Charlotte Stewart and Lucy Ward and Dragons Jean Grieves, David Smart, Chris Burton and Mike Holling.
2013 Autumn Conference Programme
Innovation and Consumer Trends in the Global Bakery Market by Chris Brockman, Mintel Food & Drink
An Introduction to Cloud Computing by Robert Pate, Castle Computer Services Ltd
French Flour for Quality French and Artisan Breads by Paul Matthews, FWP Matthews Ltd and Christophe Duchez, Graham Emberson & Gregory Moutrey, Moul-Bie
Top Class Cakes and Britain’s Best Bakeries by Mich Turner, Little Venice Cake Company
Energy Saving and Control by Vahid Tambe, Invisible Systems Ltd
An Update on the Alliance for Bakery Students and Trainees (ABST) by Matthew May, General Secretary
Why Training Matters by Alan Clarke and Karen Taylor, National Bakery Training
Using Automation to Reduce Bakery Distribution Costs by Graham Jones, Logistics Planning Limited
Maintaining Bakery Innovation, Sales, and Quality by Andre Sarafilovic, Stephens Bakery