The 2020 BSB Autumn Conference will be held at the Ardencote Hotel, The Cumsey, Lye Green Road, Claverdon Warwickshire CV35 8LT on Tuesday 6th October, AGM and Conference Dinner, and Wednesday 7th October, six conference presentations, plus lunch and coffee breaks. Previously we held five very successful conferences at the Ardencote from 2009 to 2014, see picture but decided to try some different from 2015, as our conference attendances were increasing. Although our last two conference at the Heythrop Park were successful, its location and a change of ownership gave us some concerns. We therefore looked again at the Ardencote, with a visit by Executive Committee members Jim Brown and Stephen Ville, together with BSB Secretary Sharon Byrne, who made the initial contact and arranged the visit. The Hotel has recently been upgraded to improve both its conference facilities, delegate capacity and its accommodation and we found it very impressive. We feel it will be ideal for this years autumn conference, and for future conferences. See following a link to the Ardencote website for further information, https://www.ardencote.com/
Conference Programme Due to the unfortunate cancellation of the 2020 Spring Conference, some of the speakers transferred to the autumn conference, joining the two already confirmed speakers Peter Wright, MD Wrights Food Group, the 2019 BIA Bakery Manufacturer of the Year, and Chisala Ng’andwe, Product Applications Specialist, Calibre Control, talking about test and control equipment for bakeries and flour mills. Further information on these papers given below, together with the other speakers.
Leading for Growth by David Garman, the Oakwood Partnership. David’s talk will reprise the key elements of successful growth strategy, notably the importance of growth engine selection, the definition of compelling propositions and awareness of capability gaps. He will then move on to strategy execution, with particular emphasis on the motivation of leadership teams. These concepts will be illustrated with practical examples from a variety of business situations, including David’s time in the bakery sector. David has 45 years management experience, including 20 years with United Biscuits and 7 years as Chief Executive of Allied Bakeries. He chaired the Federation of Bakers from 1996-98. During the last ten years he has developed a variety of business interests and is currently chairman of several private equity backed businesses, deputy chairman of Menzies Aviation and his advisory company the Oakwood Partnership specialises in growth strategy and leadership coaching. David gave a talk at the 2016 BSB autumn conference which was highly praised, this time the theme will be Leading For Growth.
Sourdough – Breadmaking Ancient and Modern by Sara Autton, Technical Manager, Lesaffre UK & Ireland. Although sourdough has been identified as one of the oldest methods of bread making, it is enjoying something of a renaissance in the 21st century. All over the world, bakers are reviewing, renewing and refreshing their knowledge and skills in the technology, and adapting its applications to innovate and develop new products. Sourdough is providing a rich vein of research for food scientists, dough technologists and nutritionists; and the field appears to be revealing new questions as swiftly as discoveries are made and verified. The market demand for sourdough products shows no sign of slowing and the expanding applications for sourdough are throwing up new challenges for bakers, producers and retailers; one of which is the consistent, clear labelling of such products. This paper will cover some of these challenges and outline the UK industry’s proposed response to the labelling issue, especially in the context of the European market in the post-Brexit environment. Sara has been Technical Manager for Lesaffre UK & Ireland (formerly Fermex International) for many years. She also serves on a number of industry-related committees, one of which is the Technical Committee of the Association of Bakery Ingredient Manufacturers (ABIM), for which she is Vice Chairman.
Megan Roberts is a research and development technologist at AB Mauri, with a passion for all things innovative, including sourdoughs! She attended UCB for six years, completing bakery courses and gaining a BSc (Hons) in Bakery and Patisserie Technology. Determined to gain an insight into as much of the baking industry as possible, Megan completed a number of work placement in variety of roles in companies such as Zealandia, flour miller W H Marriage Ltd, the Bread Ahead bakery, and at Dunns Bakery, Crouch End.
Katie Garrett is currently studying in her final year Bakery degree course at UCB. Katie’s passion lies in vegan baking and in developing new innovative products. Katie has studied bakery for 6 years now and has worked in a local bakery in Birmingham where her skills grew. She love sharing her passion for baking with younger students through the ABST conference and helping out at the UCB junior bakers course.
Grace Booth recently gained a first in BSc Baking Technology Management from The National Bakery School. Grace’s passion for baking led her to create her own Youtube channel, which has gained nearly 300,000 subscribers. Grace uses her platform to discuss a variety of topics within the Baking Industry, such as her video, click on link, ‘A day in my life as a bakery student’ which has had 231,000 views. She uses her social media presence to encourage the next generation of students to see the Baking Industry as a creative field, with there being more to it than simply ‘Baking Bread’. Her passion for social media inspired her to write her course dissertation as ‘Social Media: Make or break for the baking industry?’, which helped her gain an insight into the advantages and disadvantages of social media for the industry.
Process Testing and Control by Chisala Ng’andwe, Product Applications Specialist, Calibre Control
Calibre was founded in 1988 by David Cliffe. David’s vision was to provide the food industry with a range of food testing technology to ensure quality and safety. From the very beginning, customer service has always been at the forefront of the business, and something Calibre continually prides itself on. Using modern screening processes, they brought together a comprehensive range of testing equipment that meets the requirements to test for food safety and quality. With their highly knowledgeable staff base, they are always on hand to assist and point customers in the right direction.
David, who is now semi retired, feels that the key to their success is meeting the needs of their customers and adapting to the ever-changing world of food safety and quality. They take great care in only promoting testing solutions that have an established record in:
- Ease of use
- Cost effectiveness
- Regulatory approval
David gave a paper entitled “New Quality Control Instruments for Flour and Baked Goods” at the 2003 Spring Conference, and an update on this paper by Chisala some 18 years later, will be very useful.
Managing our Business by Peter Wright, MD Wrights Food Group, the 2019 BIA Bakery Manufacturer of the Year. As one of the UK’s leading food manufacturers, we supply a wide range of savoury products, cakes and ready meals to many of the UK’s top restaurant brands, food service distributors and independent bakers, as well as 26 overseas export markets. It’s a far cry from our humble beginnings back in 1926, when John James Wright started providing quality, wholesome food for the ordinary working people of Stoke-on-Trent. The food was so good that we still make the first product he ever sold— a meat and potato pie — using the same 11 original ingredients. Spending in excess of 40 million pounds over the last 20 years on our state of the art manufacturing facilities and distribution centre, we have been able to improve efficiencies, reduce waste, and bring in greater operational flexibility.
What Makes a Winning Supermarket Bakery? by Rabah Kherroubi, Marks and Spencer
M & S’s Instore Bakeries Operation Manager, Rabah Kerroubi has faced a number of challenges in going for growth and has triumphed with Marks winning the top bakery accolade: Supermarket Bakery Business of the Year, against very stiff opposition. What sort of customer environment does Marks set out to create, what about customer experience, how much focus is there on availability and merchandising, and what do Marks seek from their suppliers? NPD is obviously key with the new launch of ISB Yumnuts: an eye-catching cross between a yum yum and donut. Rabah will take us through Marks winning form