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International bakery technology conference

Programme

Conference: Wednesday 23 May – Thursday 24 May 2018
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK



Day 1


08:30 Registration and arrival refreshments


09:15 Welcome and housekeeping
Gary Tucker, Campden BRI


09:25 Chairman’s introduction
Neil Carr, DSM


Session 1: keynote talks


09:35 Rising to the challenge: understanding bubbles in bakery products
Grant Campbell, University of Huddersfield


10:10 Creating a new brand in baking
Leo Campbell, Modern Baker


10:45 Refreshment break and opportunity to view the exhibits


Session 2: ingredients - structure and texture


11:15 Sustainable, surfactant-free foam stabilisers
Joanne Gould, University of Nottingham


11:50 Ingredient functionality for bread products
Jenni Bradbeer, Campden BRI


12:25 What’s new from the sponsors?


12:45 Lunch, opportunity to view exhibits and go on site tours.


Session 3: ingredients - reducing sugar in cakes


14:00 Oleogels: a novel functional ingredient for healthier cakes
Vincenzo di Bari, University of Nottingham


14:35 New raising agents for low sugar cakes
Dan Brown, Kudos Blends


15:10 Refreshment break and opportunity to view the exhibits


Session 4: ingredients - flavour


15:40 Sensory characteristics of crusty bread and sandwich bread
Camille Dupuy, Lesaffre, France


16:15 Baked goods with a strong character and declaration friendly ingredients
Markus Hombach, Ireks, Germany


16:50 Close of day



Conference dinner


Conference dinner at the Pudding Club, Mickleton - sponsored by Burford Bakery Solutions


19:00 Drinks reception


19:30 Conference dinner



Day 2


08:30 Arrival refreshments


08:40 Chairman’s introduction
Paul Turner, Dupont


Session 5: processing - flour and dough


08:50 Grain processing using the Revtech
Martin Mitzkat, Revtech, France


09:25 Dry heat treatment of flour for the production of high ratio cakes
Silvia Keppler, UC Davis, USA


10:00 Humidity control in bread coolers and provers
Stephen Larkin, Sealpump Engineering Ltd


10:35 Refreshment break and opportunity to network and view exhibits


Session 6: processing - bread


11:05 Vitamin D generation in bread using UV
Matz Bengtson, Viasolde Solution AB, Sweden


11:40 Reducing waste in bread roll plants by application of novel technologies
Kylee Goode, University of Birmingham


12:15 The potential of enzymes for freshness and flavour generation in baked goods
Frank Rittig, Novozymes


12:50 Closing remarks


13:00 A buffet lunch will be available and last opportunity to view exhibits


14:00 Close



Due to circumstances beyond our control, alterations to the timing and content of this conference may become necessary. We therefore reserve the right to modify this event programme


Please note that copies of the presentations will not be available on the day but will be emailed within a few days of the event as an electronic download in PDF format.


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