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2019 Spring and Autumn Conference Proceedings

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2019 Spring and Autumn Conference Proceedings April and October October 20162019 THE 2019 BSB SPRING AND AUTUMN CONFERENCE PROCEEDINGS AND THE 2019 BSB SPRING Autumn Conference2019 SpringProceedings and Autumn Conference20 16Proceedings BritishBritish Society Society of of BakingBaking AffiliatedAffiliated to theto the American American Society Society of of BakingBaking British Society of Baking BritishConference Society of 20 Baking16 BritishBritish SocietySociety ofof Baking Baking SpringWoodla ndConference Grange Hotel, Leamington 20 Spa19 BritishSpring SocietythConference ofth Baking 2019 SpringTuesday 11 Conference & Wednesday 12 October 20 201196 10th April, Campden BRI, Chipping Campden 1010 April,th April, Campden Campden BRI, ChippingChipping Campden Campden Spring10th April, Campden Conference BRI, Chipping Campden 2019 Paper Paper Paper 10 th April, Campden BRI, Chipping Speaker Speaker CampdenSpeaker Page Page Page Paper Speaker Page 637 637100 594 Years100 YearsGrowing of Campden of Campden a Business BRI BRI Today Gary Gary Tucker TuckerDavid Garman 3 Paper Speaker Page 637 100 Years of Campden BRI Gary Tucker 638 638The TheRequirement Requirement for forSugar Sugar Reduction Reduction in in FoodFood Products GrahamGraham MacGregor MacGregor 638 The Requirement for Sugar Reduction in Food Products Graham MacGregor 5 637 100 Years of Campden BRI Gary Tucker 595 Tesco Bakery Products Gordon Gafa 638 639 The BubbleRequirement Structure for Formation Sugar Reduction in Bread and in Food Cakes Products MartinGraham Whitworth MacGregor 639 Bubble Structure Formation in Bread and Cakes Martin Whitworth 13 639 638Bubble The Structure Requirement Formation for Sugar in Reduction Bread and in FoodCakes Products GrahamMartin MacGregorWhitworth 639 630Bubble Waste Structure Management Formation in Food in ProductionBread and by Cakes JamesMartin Astor Whitworth 630 Waste Management in Food Production by James Astor 630 639 Waste 596Bubble ManagementBakery Structure Market Formation in Food Trends Production in Bread and by Cakes Martin James WhitworthMatthew Astor Verity 21 630 631 Waste What Management Makes a Successful in Food CentenaryProduction Year by Bakery? MikeJames Holling Astor 631 630What Waste Makes Management a Successful in Food Centenary Production Year by Bakery? JamesMike AstorHolling 25 631 632 What 597Beer MakesUniversity and aLager Successful fromCollege Waste Centenary Birmingham Bread Year Bakery? Chris Mike Head HollingSam Dowle & Students 631 What Makes a Successful Centenary Year Bakery? Mike Holling 632 Beer and Lager from Waste Bread Chris Head 31 633 Clean Label: What Does It Mean for Bakers? Mike Adams 632 Beer and Lager from Waste Bread Chris Head 633 632Clean Beer Label: and WhatLager fromDoes Waste It Mean Bread for Bakers? ChrisMike Head Adams 36 633 Clean598 Label:Wheat What Markets Does It– MeanEnsuring for Bakers?Consistent Quality Mike AdamsJulius Deane 633 633Clean Clean Label: Label: What What Does Does It MeanIItn Mean a Volatile for for Bakers? Bakers? 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Obesit y Alex Samantha WaughMatthew Montel Verity 61 637 638The MyGovernment’s Decade of Deliciousness Approach to Obesit y MikeSamantha Bagshaw Montel 638 My Decade of Deliciousness Mike Bagshaw 638 My Decade of Deliciousness The Secretary Mike Bagshaw 69 639 The Good, The Bad and The Ugly! Alex Waugh 638 Speakers’My5 97Decade PowerPointUniversity of Deliciousness CollegePresentations Birmingham PDFBritish copies Society of all the of presentationsBaking Mike BagshawSam can beDowle found & on Students the BSB 639 website The Good, www.britishsocietyofbaking.org.uk/category/conference-archives/ The Bad and TheVine Ugly! Cottage , Tompkins Lane, MarshAlex Gibbon Waugh While most of the speakers’ 639 The Good, The Bad and The Ugly! Alex Waugh 76 slides are included in the proceedings, theBicester, digital copies Oxon allows OX27 you 0EX to view them much more closely. 639 The Good, The Bad and The Ugly! PDF copies of all the presentationsAlex Waugh can be found on the BSB Speakers’Photographs PowerPointTel: 01869 Presentations 247098/277094 Fax: 01869 242979 Email: [email protected] 82, 83 & 86 website598 www.britishsocietyofbaking.org.uk/category/conference-archives/ Wheat Markets – Ensuring Consistent Quality WhileJulius most Deane of the speakers’ Speakers’ PowerPoint Presentations PDF copies of all the presentations can be found on the BSB Speakers’slides are PowerPoint included in Presentations the proceedings, In a Volatile PDFthe digital copies WorldThe copies Secretary of all allows the presentations you to view them can much be found more closely.on the BSB website www.britishsocietyofbaking.org.uk/category/conference-archives/ While most of the speakers’ Speakers’website www.britishsocietyofbaking.org.uk/category/conference-archives/ PowerPoint Presentations PDFBritish copies Society of all of the Baking presentations While can be most found of theon thespeakers’ BSB slideswebsiteSpeakers’ are www.britishsocietyofbaking.org.uk/category/conference-archives/ included PowerPoint in the proceedings, PresentationsVine Cottage the digitalPDF, Tompkins copies copies Lane,of allows all theMarsh you presentations Gibbonto view While them can mostmuch be offound more the speakers’onclosely. the BSB The Secretary slideswebsite are included www.britishsocietyofbaking.org.uk/category/conference-archives/ in the proceedings, theBicester, digital copies Oxon OX27 allows 0 EXyou to view them While much most more of the closely. speakers’ slides599 are included7 Years,Tel: in 01869 the7 Sites proceedings, 247098/277094 – the Genius theBritish Fax: digital Gluten Society 01869 copies Free of 242979 Baking allowsJourney Email: you [email protected] view Cushieri them much more closely. Vine Cottage, TompkinsThe Secretary Lane, Marsh Gibbon BritishBicester, Society Oxon OX27 of Baking 0EX Tel: 01869 247098/277094 Fax:The 01869Secretary 242979 Email: [email protected] 600 The TrailblazersVine Bakery Cottage ApprenticeshipBritish, Tompkins Society Lane, of Scheme Baking Marsh GibbonJustine Fosh Vine CottageBicester,, Tompkins Oxon Lane,OX27 Marsh0EX Gibbon Tel: 01869 247098/277094Bicester, Fax: Oxon01869 OX27 242979 0EX Email: [email protected] 601 UsingTel: 01869 Social 2 47098/277094Media to Increase Fax: Sales 01869 242979 Email:Daniel [email protected] Carr 1 PowerPoints Slides Most of the PowerPoint slides for each presentation have been included in the printed version of the paper as photographs. However if you wish to view the original PowerPoint presentations they can be downloaded from the Conference & Events page of the BSB website www.britishsocietyofbaking.org.uk. The Secretary British Society of Baking Vine Cottage, Tompkins Lane, Marsh Gibbon Bicester, Oxon OX27 0EX Tel: 01869 247098/277094 Fax: 01869 242979 Email: bsb@freeuk.
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