Campden BRI has announced a baking technology conference, to take place 3-4 June.
According to Campden, the baking industry is facing some significant challenges relating to ingredients, formulation and processing. The conference will bring together all parts of the bakery chain, from wheat and ingredient suppliers, equipment manufacturers, through to retailers and bakeries, to discuss the issues.
“The conference will focus on recent developments and challenges to the bakery sector,” said event director Gary Tucker. “Presentations will be on all aspects of the baking process. After initial introductions and discussions on the public health issues associated with bakery products, the conference will be divided into six technical sessions covering ingredients, dough stability during processing, dough mixing, dough processing, baking and shelf life.
A major feature will be the networking opportunities during refreshment breaks and lunches, but also during the conference dinner.”
