British Society of Baking

Promoting better business

Jim Brown

2003 Conference Proceedings

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Spring Conference Proceedings  2003
Campden and Chorleywood Food Research Association.
Chipping Campden Tuesday 8th April 2003

Marketing in store- The heart of our business – Tony bancroft
New quality control instruments for flour and baked products– David Cliffe
Benchmarking and its importance in bakery manufacturing performance – Prof. Mike Whieldon
Trend watching – Useful insight or Marketing cliche – Chris Wells
Complience – Meeting or beating the standard – Dr. P S Wood
Bakers’ Asthma – Dr. Trevor Smith

Autumn 2003 Conference Proceedings

Coombe Abbey Park Hotel, October 13 -14 2003

Effective and efficient ways to measure impurities in flour used in breadmaking- Aytun Erdentug
What is “Risk Management” and making it work for your business- Jonathan Salter
From beer to bread – Malt Cereals in bakery applications- Simon Wooster
Supermarkets supply chain relationship- Lucy Neville-Rolfe
How to make the Workers’ Council a positive experience- Viv Du Feu
The wheat report- Sue Salmon
“Look Back in Anger”- David Lang

2002 Conference Proceedings

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Spring Conference Proceedings  2002

Campden and Chorleywood Food Research Association.

Chipping Campden
Tuesday 16th April 2002

The politics of persuasion- Is science necessary? – John White
A scientific approach to the development of sandwich bread – Philip Hemson
Modern wheat breeding putting quality on the map – John Howie
Bread flavour– Paul barker
Educational trust awards– Jean Grieves
Craft baking today – Dan Schickentanz
What makes bread? – Stanley Cauvain

Autumn 2002 Conference Proceedings

Coombe Abbey Park Hotel, October 14-15, 2002

Sessional Chairmen      Paul Weston and Paul Heygate

The mystery of bakers – Tony Cavan
The power of wholegrains- Staking a claim to good health – Prof. David Richardson
Why it goes up and down- The price of wheat that is – Peter Jones
Functional bakery products- Current directions and future opportunities – John Bevington and Fiona Angus
The roles of the bank of England – John Bartlett
The bakery market- A retailer’s view – Kevin Hawkins

2001 Conference Proceedings

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Spring Conference Proceedings  2001

Campden and Chorleywood Food Research Association.

Chipping Campden Tuesday 20th March 2001

World-Wide Bakery Sales  – Joanne Alexander-Serfe
Climate Change – David Smith
My Decade of Opportunity  – David Powell
A Business Tool Bag  – James Astor
International Phenomenum – Rebecca Brind

Autumn 2001 Conference Proceedings

Coombe Abbey Park Hotel, October 15-16, 2001

Sessional Chairmen      Peter Baker and Ralph Richard

The Wheat Report 2001 – Mark Charlton
Baking in New Zealand – Dean Brettschneider
All-day Brand Retailing – Michael Green

 

 

 

 

 

 

Conference 2000

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BSB CONFERENCES 2000 – Spring Conference Proceedings

Campden and Chorleywood Food Research Association.
Chipping Campden

Tuesday 4th April 2000

The Decade of Change – Ian Toal
The Organic Millers Tale – Paul Matthews
Coping with GMOs – Neil Griffiths
Developing Markets for Cereal Products – Helen Wood
Looking at Long Life Bread – Stanley Cauvain

Autumn 2000 Conference Proceedings

Coombe Abbey Park Hotel, October 16-17, 2000

Sessional Chairmen      Morning: Paul Morrow         Afternoon: Peter Baker

Learning for Work in the Baking Industry – George Stevenson
Quality. A Family Affair – David Smart
Dough Processing and Bread Faults – Kim Little
Application of Microwave Technology to Bakery Products – Roy Mast
Wheat Quality 2000. Implication for Bakers – Sue Salmon
“Wow!” What a Wonderful Time to be in the Food Business in the UK – Rob Cagan
The Food Standards Agency. Six Months On – Geoffrey Podger

Conference 1999

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BSB CONFERENCES 1999 – 44th Spring Conference Proceedings

Sudbury House Hotel April 20th  1999

Sessional Chairman:  Morning –  Bryan Roe   Afternoon – Paul Weston

21st Century Cakes – Juli Anstis
Baking Powder and Baking Powder Applications – Paul Marshall
What are Flavourings? How are they used – Colin Scott
The Challenge of Organic Production – Andrew Whitley
Satisfying Customers – the Route to Successful Sales – Albert Wood, Wayne Rowlett

Autumn 1999 Conference Proceedings

Coombe Abbey Park Hotel, October 25-26, 1999

Sessional Chairmen      Morning: David Smith         Afternoon: David Roberts

The Traditional Baker and the Modern Customer – Reg Woda/Janet Carr
Future Challenges in Cake Technology – Paul Catterall
Bugs in the Gut Health or Hazard – Dr. Glen Gibson
Education and Training for the Future – Linda Young
Equipping the Baker in the 21st Century – David Marsh
Breaking into a Saturated Market – Tom Russell
Salt and Bread in the New Millennium – Professor Graham MacGregor

Conference 1998

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BSB CONFERENCES 1998 – 43rd Autumn Conference Proceedings

Coombe Abbey Park Hotel October 25/26 1998

Chairman: R Ferguson

European developments in freezing technology – Memmo Kuypers
Live sourdough cultures for bread with taste – Sara Autton
The year 2000 date change – Greg Purcell
Genetically modified organisms: one supermarket’s view – Bill Wadsworth
Why biotechnology – Dr Geraldine Schofield
A practical guide to sponge cake processing – George Wright
The Food Standards Agency – Geoffrey Podger