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BakingTech 2015 Presentations

Monday, March 2  |  Tuesday, March 3

To view presenter bios, click here.
Click on the title of presentation to obtain presentation PowerPoint


 Monday, March 2

Engineers Meeting: Advanced VOC Abatement Catalysts: A Path to Lower Operating Costs and Emissions
Matthew M. Seabaugh, Nexceris
7:30 am - 8:15 am

Opening General Session
8:30 am - 12:00 pm

Training/Education Panel Discussion
Moderator: Monica Kline, The EnSol Group
Panelists: Rowdy Brixey, Bimbo Bakeries, USA; Jerry Van Oort, Russell Associates; Holly Mockus, Alchemy Systems

Technical Breakout Sessions 1 - 3
1:30 pm - 3:30 pm
Session 1: Innovative Products
Session Chair: Brittny Ohr, Sugar Foods Corp
Session 2:

Session Chair: Alan Edington, Tennessee Bun Co.
Session 3: Management
Session Chair: Nathan Norris, New Bakery Co.
1:30 pm - 2:05 pm Presentations
Mimic Egg-cellent Functionality
Sarah Wood, Penford Food Ingredients
LEED Certification: Baking with Gold at Mile Hi
Sonrisa Lucero, Susta Innovations, LLC
Individual Impact of Baking Automation
Jim Ervin, Natural Ovens Bakery
2:10 pm - 2:45 pm Presentations
Recreating Texture When Gluten is Removed
Janae Kuc, Gum Technology a Business Unit of Penford Food Products
Oven Waste Heat Recycling and Energy Balancing
Scott Houtz, Air Management Technologies
Key Strategies to a Successful Vertical Start-Up
Rob Rainbolt, Burns & McDonnell
2:50 pm - 3:25 pm Presentations
Baker's Dilemma: PHO Free Fundamentals to Achieve Nutritional Improvement and Functionality
Roger Daniels, Stratas Foods, LLC
Waste to Energy
Harvey Abouelata, ARiEs Energy, LLC
From Smart Phones to Smart Plants
Robert Burgh, Nexcor Technologies

 Tuesday, March 3

General Session 
9:15 am - 10:15 am

 Crisis Planning: Face Your Future Panel Discussion 
Moderator: Joanie Spencer, Sosland Publishing
Panelists: Gini Dietrich, Arment Dietrich, Inc; Scott Skifstad, Lockton Companies, LLC; Sandy Whann, Leidenheimer Baking Company

Technical Breakout Sessions 4 - 6
10:30 am - 11:45 am
Session 4: Ingredients 1
Session ChairBrian Strouts, AIB International
Session 5: The Baking Line of the Future Today
Session ChairJim Kline, The EnSol Group
Session 6: Workforce Development
Session ChairMonica Kline, The EnSol Group
10:30 am - 11:05 am Presentations
Future Perspectives for Preservatives used to Extend Mold-Free Shelf Life of Bread and Other Baked Goods
Jan van Eijk, Lallemand Baking Solutions
Ingredient Handling, Mixing and Make-Up 
Panelists: Ken Schwenger, Bakery Concepts International, LLC Inc.; Bruce Campbell, AMF Bakery Systems; Jason Stricker, Shick USA
A Case for Mentoring
Renee Rouwhorst, Ryke's Bakery, Catering, Cafe
11:10 am - 11:45 am Presentations
Unique use of Flavors in Fresh Bakery Products
Ryan Smith, Kerry
Ovens and Facilities Management
Panelists: Damian Morabito, Topos Mondial; Barry Rogers, The Austin Co.
Workforce Engagement: Culture Change at the Operator Level
Jeremy Bowen, Snyder's-Lance
Technical Breakout Sessions 7 - 8
1:15 pm - 2:30 pm
Session 7: Ingredients 2
Session ChairWilliam Bundy, American Pan
  Session 8: Manufacturing
Session ChairJoanie Spencer, Sosland Publishing
1:15 pm - 1:50 pm Presentations
Sprouted Grains
Peter Reinhart, Johnson & Wales University
  The Art of Steam Use in Bread & Roll Ovens
Mike Day, Banner-Day
1:55 pm - 2:30 pm Presentations
Microalagae: A New Way to Combine Texture and Nutrition in Baking
Kristen Coad, Roquette America, Inc.
  Salmonella in Low Moisture-Foods: Challenges and Control Strategies
Lakshmikantha Channaiah, AIB International

Closing General Session
2:45 pm - 4:00 pm

  • GMO Wheat: Both Sides of the Debate
    Moderator: Robbin Johnson, Hubert H. Humphrey Institute of Public Policy; Panelists: Dr. Michael Hansen, Consumers Union; Glen Weaver, Ardent Mills; Gordon Stoner, National Association of Wheat Growers


American Society of Baking
7809 N Chestnut Avenue
Kansas City, MO 64119

Tel: 1.800.713.0462 | Fax: 1.888.315.2612 |
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