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Start Date:8 JUNE, 2021

Start Time:1pm GMT (London)

Duration:60 minutes

Abstract:

The pandemic has forced businesses to look more closely at bottom line than ever before. In this webinar, we’ll explore the ways industrial bakers can maximise their output while keeping costs down across the supply chain from the raw materials through to the end consumer.

Our panel of renowned industry experts will demonstrate where efficiencies can be made in bakery production from better use of existing facilities to planning and logistics. They will also discuss how sustainability and waste reduction fits in – after all, ploughing resources into a product that ends up in the bin isn’t very efficient. The third prong of this webinar will look at ingredients, including how to get the most out of them even if the quality waivers and ensuring consistent products every time.

The presentations will be followed by a live Q&A so be sure to submit your questions for our panel.

Sponsor

IFF

Speakers

Amy North

Editor

British Baker

Amy is responsible for leading and developing all aspects of British Baker’s editorial coverage, from breaking online news to in-depth features and analyses. She has a decade of experience as a journalist, three years of which have been spent at British Baker. Prior to that, Amy spent several years on its sister title The Grocer as well as reporting on environmental issues. Casually known as the Duchess of Doughnuts, her passion for the baking industry has seen her chart the evolving trends playing out in the market, interviewing CEOs and getting to grips with all aspects of the industry from craft and plant bakers through to ingredients and equipment suppliers.

Stanley Cauvain

Director

BakeTran

Following commercial experiences in flour milling, bread baking and product development, Stanley spent many years leading multi-faceted research teams at Chorleywood and from 1994-2004 he was director of the Cereals and Cereal Processing Division within the Campden & Chorleywood Food Research Association. He co-founded the international baking consultancy BakeTran in 2005. He has written and co-edited 16 books on baking and milling, as well as over 200 scientific and technical articles, and is a regular speaker at cereal science conferences An honorary president and holder of a Friedrich Schweitzer medal (2004), Stan was the recipient of the UK British Baker Special Award (1998) and an Eberhard Paech award from the German Technical Baking Industry (2010). He was an Adjunct Professor of the International Institute of Agri-Food Security, Curtin University, Perth, WA (2015-2018) and was elected as a Liveryman of the Worshipful Company of Bakers in 2019.

Peter Thomson

Senior applications specialist and global knowledge team lead

IFF Nourish

Peter Thomson is the global knowledge team lead for bakery applications and senior application specialist working at IFF Nourish – a newly created division within IFF based on the merger between DuPont Health & Biosciences and IFF which took place in February this year. Peter has over 30 years of bakery experience in traditional and authentic hand crafted and plant produced bread and fine bakery products. He specialises in formulating nutritional focused baked goods using enzymes, emulsifiers, hydrocolloids, sweeteners, fibres, and protein solutions. From his home office in the south of England, he provides technical and application support for customers in France, South Africa, and the UK. His current hobbies include mountain biking and sailing. He’s also a member of the British Society of Baking and Cereals, milling and baking – Member Interest Group at Campden BRI.

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Got a burning question about this topic? Send it to us using the box below and we will try to have it answered by our expert panelists. You are also welcome to ask questions on the live day

This Editorial Webinar is a free service provided to you by British Baker. This service is sponsored by the partners named on this page and they would like to contact you about their products and services. Please let us know if you are happy for our partners to contact you:

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