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Spring & Autumn Conference Proceedings 2011

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Spring & Autumn Conference Proceedings 2011 Spring & Autumn Conference Proceedings 2011 British Society of Baking Affiliated to the American Society of Baking THE BRITISH SOCIETY OF BAKING Affiliated to the American Society of Baking Executive Committee Keith Houliston Chairman Neil Jackson* Sara Autton Vice Chairman Richard Smith Jim Brown Hon Treasurer & Paul Turner Conference Coordinator Paul Weston Sharon Byrne Secretary Sylvia Macdonald Mark Young Brian Clarke Peter Jones Gordon Polson Mike Bagshaw *Retired from committee at 2011 AGM Past Chairmen 1956/57 J Thomson 1977/78 A Buchanan 1998/99 R Ferguson 1957/58 H Colbourne 1978/79 F Ellis 1999/00 P Heygate 1958/59 F Bates 1979/80 G Prince 2000/01 P Heygate 1959/60 A Hall 1980/81 P Ort 2001/02 S Cauvain 1960/61 J Stevens 1981/82 D Roberts 2002/03 N Meadows 1961/62 P Shenton 1982/83 R Newstead 2003/04 C Lomax 1962/63 G Humphrey 1983/84 T Moss 2004/05 N Jackson 1963/64 W Gunstone 1984/85 Dr P Wood 2005/06 N Jackson 1964/65 D King 1985/86 P Massey 2006/07 A M Pollard 1965/66 R Hare 1986/87 A Waterfield 2007/08 A M Pollard 1966/67 T Beale 1987/88 A Hodges 2008/09 A M Pollard 1967/68 R Humphrey 1988/89 J Brown 2009/10 A M Pollard 1968/69 J Ritchie 1989/90 P Ward 2010/ K Houliston 1969/70 R Hornsby 1990/91 J R Parkinson 1970/71 J Anthony 1991/92 I Melling 1971/72 G Vere 1992/93 K Shaw 1972/73 D Garratt 1993/94 R Simms 1973/74 F Sayer 1994/95 G Criticos 1974/75 F Ellis 1995/96 P Morrow 1975/76 R Flint 1996/97 R Kirk 1976/77 K Sydney 1997/98 J Grieves Past 2nd Vice Chairman (before 1983 2nd Vice Chairman did not proceed to 1st Vice Chairman and Chairman because they did not work for a bakery company) 1956/57 P Savory 1966/67 R Turner 1976/77 G Bruce 1957/58 K Morgan 1967/68 J Mahlich 1977/78 K Collinge 1958/59 G Gilbert 1968/69 N Douglas 1978/79 T H Collins 1959/60 J Price 1969/70 S Lambert 1979/80 J Brown 1960/61 N Bessant 1970/71 J Huxtable 1980/91 W Wallace 1961/62 R Sanderson 1971/72 W Pringle 1981/82 G Schindler 1962/63 J Pelkman 1972/73 D Elias 1963/64 C Curtis 1973/74 I King 1964/65 K Williamson 1974/75 J Pringle 1965/66 C Bracewell 1975/76 J Greenfield 1 Tameside College Principal Peter Ryder welcomes delegates to the spring 2011 BSB Conference Ardencote Manor Hotel, Warwick, the beDutLful venue for the autumn 2011 BSB Conference 2 British Society of Baking Spring Conference 2011 Tameside College, Ashton Under Lyne Tuesday 12th April 2011 Paper Speaker Page 543 What Tameside College can Offer Lorna Jones 6 Bakery Students and Industry 544 The Environmental Impact of Baked Goods Dr Nigel Davies 9 And Their Raw materials 545 A Future in Instore Baking Vera Foreman 14 546 Demonstration Showcase Tameside Bakery Students 16 547 Discussion Forum Forum Panel 17 548 From Bakery Student to Technical Sara Autton 20 Specialist 549 A Bakery Dragonʼs Den The Dragons 22 3 British Society of Baking Autumn Conference 2011 Ardencote Manor Hotel, Warwick Wednesday 5th October 2011 Paper Speaker Page 550 The Chorleywood Bread Process Stan Cauvain 29 - Fifty Years On 551 The Evolution of High Speed Mixers Steve Philpott 34 552 Some Facts on Acrylamide Andrew Curtis 39 553 Allergen Management – A UK Dr Chun-Han Chan 42 Regulatorʼs Perspective 554 Maintaining Sales & Profitability John Waterfield 46 555 Traditional Baguettes and Other Wayne Caddy 49 Product Ideas 556 Benefits of Functional Milk John Gelley 52 Protein in Bakery Products The Secretary British Society of Baking Vine Cottage, Tompkins Lane, Marsh Gibbon Bicester, Oxon OX27 0EX Tel: 01869 247098/277094, Fax: 01869 242979 Email: [email protected] 4 and how well it does! Actually both of those statements are very BRITISH SOCIETY OF BAKING easy to say. Weʼre genuinely proud of the Bakery Department here, the work of the staff and the students. Iʼve been here 18 months 2011 SPRING CONFERENCE now and itʼs been a continuous joy to see the outputs of the Chairman: Keith Houliston Department. Weʼre very proud as a College that weʼre teaching For the delegates that attended the dinner last craft skills, and delivering a really high vocational education to our night, I trust you enjoyed yourself, and again a young people and to those who work in the industry. We continue very special thanks to Colin Lomax who to see the output of that, both within the College and in wider entertained us so well. Thank you again Colin. events. Earlier this year, we were asked to provide product for an This yearʼs spring Conference is something event held at The Monastery, which is a very prestigious venue in different in comparison to what weʼve done the Manchester area. The event was part of the Prince of Walesʼ before, and it does fit it into one of the tour to promote his sustainability agenda, and we were specifically objectives I have during my time in office as asked to go along to that event, and to cater for it and to provide Chairman of the Society, and that is liaising bakery products, and our students served. Prince Charles asked to with more of the bodies within the baking come and meet the students before the event which is a mark of industry. So getting together with Tameside, how much he enjoyed the things that we did, the things that the and involving the ABST, is a step in the right direction. As you can Department did. We have competitions here on a regular basis to see, we have a varied programme which involves a lot of key see the output of the Department. Thatʼs particularly important for people from our industry and, of course, the students. On behalf of us now, and one of the reasons that we are again proud to host this the British Society of Baking, Iʼd like to thank Tameside College for event. I think itʼs a very positive thing that weʼre starting to see the allowing us to stage a Conference here today. Weʼre delighted to development of vocational skills climb up the Governmentʼs have with us Mr Peter Ryder, the Principal of Tameside College, agenda, and people realise that making things, and selling things, and Chris Massey, the Assistant Principal. We also have Lorna and producing things, and teaching real skills to young people, is Jones, Head of Bakery, and Steven Salt, whoʼs a Senior Lecturer. hugely important, and part of that is the growth of apprentices. So Youʼll be hearing links with industry, and the continued support of industry, is very from them all later. important to us, so Iʼm grateful for that. One last point just again in We have two very terms of Lorna, sheʼs very keen on developing our competitive special guests of the edge. You might not think that she is though, she seems a shy, Society at the retiring person, but sheʼs very competitive and regularly enters us conference. Firstly into competitions, regionally and nationally, and we regularly win John Renshaw, those. Thatʼs a great thing because it stretches our studentʼs President of the ambitions and it test their skills on a regular basis. Lorna is always ABST, John thank pleased and never backwards at telling me when weʼve won you for coming, and another competition. Sheʼs surpassed herself recently when she John Renshaw Alan Cornwell also the Master of came to see me and said, ʻPeter, we beat the British Armyʼ, which the Worshipful I think is a major accomplishment. I was less pleased with her idea Company of Bakers, Mr Alan Cornwell. At this stage, Iʼd like to call for a marketing slogan of ʻweʼre better than the Talibanʼ, but I can upon Mr Chris Massey, who is Assistant Principal at Tameside, to forgive her for that. Ladies and gentleman thank you for choosing give information on a few housekeeping rules and he will then to be with us here today, I hope you have a very enjoyable event, introduce Peter Ryder, the Principal, who will officially welcome us and a very productive day, thank you for being associated with to Tameside College. Tameside College. Chris Massey Ladies and gentleman, Keith Houliston Iʼd like to call upon our first sessional Chairman, students, fellow bakers, Iʼm deeply honoured David Tomlinson. David has had a distinguished career with that youʼre here at Tameside today. The Warburtons Bakery, having worked up to become Technical baking industry runs through my blood, Director. David has always been involved with the trade over his through my familyʼs blood, so itʼs very close to career. Heʼs been a member of the prestigious British my heart. (Chris gave college information to Confectioners Association, and is a past Chairman of the ABST. delegates, then continued) Our students within Ladies and gentleman can you give a nice warm welcome to Mr the College have prepared lunch for you, David Tomlinson. which will be served in the refectory. Have a Sessional Chairman David Tomlinson super day and I am now delighted to introduce Itʼs a great privilege to be asked to Chair these our Principal, Peter Ryder. early sessions of the day because youʼre local, Peter Ryder Good morning ladies and in Greater Manchester, and weʼre also in gentleman. Itʼs my real honour to welcome you Warburtonʼsʼ heartland.
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