British Society of Baking

Promoting better business

Conference Archives

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

Conference 1997

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BSB CONFERENCES 1997 – 42nd Autumn Conference Proceedings

Coombe Abbey Park Hotel 27th/28th October 1997

Chairman: R Kirk

1997 Wheat Harvest Review – Mark Charlton
Chocolate: add value, add profit – Edward Wohlmuth
British jam, continental influences and EU harmonisation – Peter Owen Ward
Shop Window on Russia – Geoffrey Sansome
Selling quality cakes to supermarkets – Tony Harris
The Fresh Debate – Les Bailey, Eric Mathys, Ian Paterson, Richard Vanbergen
BSB internet site Update – Paul Morrow, David Saxby

Conference 1996

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BSB CONFERENCES 1996 – 41st Autumn Conference Proceedings

Jarvis Penns Hall Hotel, 7th/8th October, 1996

Chairman: P Morrow

Baking on the Internet – a sales opportunity – Mike Jarman
Internet for the BSB – the American link – Paul Morrow
1996 harvest report – Julian Watson
Enzymes – benefits and opportunities – Bob Whitehurst
Pressure vacuum mixing – Bob Woolley
Sugar developments – Richard Rankin
The evolution of a bakery business – John Waterfield
Managing your reputation – Carol Sausman
NVQ for support staff – Peter Kearns