Bakery Technology Conference at Campden BRI

To help keep the industry in the know on the latest developments in bakery technology, Campden BRI is bringing together all parts of the bakery chain, from flour and ingredient suppliers, through equipment manufacturers, to retailers and bakeries.

Focusing on commercially relevant bakery technology aspects, the Baking Technology Conference, to be held on 15-16 May 2012, will cover ingredients, processing, baking and cooling, and shelf life (see www.campden.co.uk/bake-tech-conference.htm).

Event Director Gary Tucker comments: “This is a major opportunity for all in the bakery sector to discuss key issues. All product types will be covered, and there will be particular emphasis on generic ingredients, such as flour and fibre, and methods for processing different types of dough.

“The conference technical sessions start with ingredients, move into processing, and finish with baking, cooling and shelf life issues. There will also be a session of activities involving wheat pasteurisation, gluten-free baking and sensory assessment.

“The conference will provide a unique opportunity for delegates to hear the latest developments in the industry, both from the presenters and by networking with colleagues.

“The event is truly international, with speakers from UK, Finland, France, Switzerland and USA. We are particularly pleased to have twelve sponsors involved as well as support from European Baker magazine.”

For further information on the event contact Daphne Llewellyn Davies, d.davies@campden.co.uk
+44(0)1386 842040.