Conference Archives

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

2012 CONFERENCE PROCEEDINGS

CONFERENCE 2012 PROCEEDINGS

Please double click on the above to download the autumn 2012 Conference Proceedings
2012 Conference Programme
Creative Leadership & Problem Solving Workshop by Shari Rife, Rich Products
The Worshipful Company of Bakers’ Marque by Nick Harris, Marque Steering Committee
Tesco Bakery Products (new ISB range, packaging and display) by Nick Tatum, Tesco Director
BRC Issue 6 – The Story So Far by John Figgins, BRC
Bakery Training Courses and their Funding by Louise Codling, National Skills Academy for Food & Drink
An Appraisal of the 2012 Harvest by Alex Waugh, NABIM & Ian Robinson, ADM Milling
Success in Baking (In depth look at Village Bakery production and products) by Robin Jones, Village Bakery
Reducing Hidden Sodium in Bakery Products (using special baking powders) by Dinnie Jordan, Kudos Blends
The National Bakery School – Moving to a Higher Education Paradigm by Jane Houzer, London South Bank University

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

SPRING CONFERENCE 2010 PROCEEDINGS

AUTUMN CONFERENCE 2010 PROCEEDINGS – (10.7MB)

PLEASE NOTE THE FILE ABOVE IS VERY LARGE, PLEASE BE PATIENT WHILE DOWNLOADING.

2010 Autumn Conference Programme
Now that we have stopped panicking, is it business as usual? by Ed Garner, Kanter World Panel
The Importance of Branding by Tony Parsons, Parsons Design & Marketing
Health and Wellness: a Dynamic Opportunity for the Baking industry by Roel Orsel, CSM
No more half-baked psychology, please! by Kevin Kingsland, Occupational Psychologist
Cakes from Around the World by Ted Rich, Rich Products
An Update on the work of the Worshipful Company of Bakers by David Goddard, 2010 Master
Leading the Market in Free-From Bakery Products by Archy Cunningham, United Central Bakery
The Louis Lesaffre World Cup of Baking by Mickael Jahan, Captain, UK Team

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,

Proceedings Part 1
Proceedings Part 2
Photo Slide Show

 

SPRING CONFERENCE 2008 PROCEEDINGS

2008 proceedings

2008 Spring Conference Programme
The FDF and Baking by Julian Hunt, FDF
History in the Baking (Shortbread Production) by Bill Dean, Deans of Huntly
Cinnamon Square – The Theatre of Baking by Paul Barker, (Co Founder with his wife Tricia)
One Voice for Bakery Skills Training by Matthew May, ABST
Learning from Disaster (Business Recovery After a Major Bakery Fire) by Alan Marr, Aulds Delicious Desserts
The Bakery School Website (On-line Learning) by Jean Grieves and Albert Waterfield