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Proceedings

INTRODUCTION

Introduction
Mission, Vision Statements, and Creed
2010-2011 ASB Officers
2011 MarketPlace Exibitors
BakingTech 2011 Highlights
 

MONDAY, MARCH 7, 2011

Opening Session and Chairman's Address - Rowdy Brixey
Morton Sosland Interview
Annual Business Meeting
Kent Van Amburg Presentation
Baking Hall of Fame Induction Ceremony
Robert A. Fischer Award - Theresa Cogswell
No Shortcuts to the Top - Ed Viesturs
ENERGY STAR for Industry - Walt Tunnesson
ENERGY STAR for Baking - David Van Laar
LEED & Green - Lois Vitt Sale
Building a LEED Bakery - Autumn Bayles
Sustainability Q&A Session
 

TUESDAY, MARCH 8, 2011

Dream Space - Dr. Lowell Catlett
Turning Your Waste Streams Into Profit - Mike Salazar
Building a Market Perspective to Determine Value - Robert Bresnahan 
The Evolution of Mixing and the Benefits of Vertical Mixers - Davide Drocco
Freezer to Oven Technologies - Bernard Bruinsma
Flatbreads: More Than "Thin" and "Flat" - Eric Riggle
Clean Label Strategies: The Importance of Being Relevant & Looking Forward - Kanthe Shelke 
Opportunities With Dietary Fiber & Resistant Starch - Rhonda Witwer
Sodium Reduction in Baking - Brian Strouts 
The Latest Advances in Oven Technology - Dan Malovany and Shane Whitaker
Project Management - Doug Taschner 
Predictive Maintenance: Reducing Cost, Increasing Productivity - Ted Clayton
OSHA and Combustible Dust - Glenn Campbell 
Sanitary Design - Joe Stout
Food Safety & Quality Systems - Christina Kelley and Dominic Deblasio 
 

WEDNESDAY, MARCH 9, 2011

Welcome - Rowdy Brixey
Trends in the Food Industry - Kevin Higar
Grupo Bimbo: Past-Present-Future - Ramon Rivera
Industry Updates - Robb Mackie
2010 Dietary Guidelines for Americans: Implications for the Grain Industry
Closing Session - Rowdy Brixey and Jeff Dearduff
 
List of Papers 1980 - 2011
 
 
To View Entire Document click here
 

American Society of Baking
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Kansas City, MO 64119

Tel: 1.800.713.0462 | Fax: 1.888.315.2612 | info@asbe.org
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