Schedule of Events
Sunday, March 11, 2001 Table Top Showcase, 2:00pm-5:30 pm
Monday, March 12,
2001, Afternoon Session
| Das Brot - Iba 2000
Laurie Gorton Review of new trends & concepts |
Industry Update
Anne Giesecke Annual legislative review |
Mixing Technologies Review
- Panel Discussion,
Jay Freeman, Moderator; Panelists: Jim Warren, Stan Cauvain, Terry Bartsch |
Tuesday, March 13, 2001, Morning Session
| General Session | Environment Friendly Bread
Recycling System
TBA Turning Bread into yeast |
||
| Production Track | New Ingredient Technology for
Special Baking Needs
Diedier Biebaut Review of new tech. in parbaking, pre-proofed frozen, microwaveable, frozen dough |
Cake Emulsifiers
Roy Silva New or next generation emulsifiers |
Enzymes-Are they
Magic?
Roger Poehlman Back to Basics |
| Maintenance/
Engineering Track |
Post Packaging Automation
Ken Mc Neely Labor saving & ergonomic benefits through automation |
Production &
Engineering Partnering
Jay Lunstrum Strategies for team building, communications, & success |
Preventing Meltdown
John Trimble Supplier's perspective of how projects succeed |
| Management/HR
Track |
Attitude
Rowdy Brixey Using it as a management tool |
Validating Skills
& Competency
Kirk O'Donnell How to make a move to a skill based evaluation system |
Managing Corporate
Communications
Allen Baiamonte Integrating practical strategies for consistency in operations |
| General Session | To Market...to Market
TBA New concepts in product development |
||
| Production Track | The Rise & Fall
of Dough
"It's all about gas retention" Eddie Perrou Gluten Effect of dough strengthening emulsifiers |
Modified Atmospheric
Packaging
Mike Gorlich Applications and product integity |
Serpentine Baking
Systems in Action
TBA A baker's perspective |
| Maintenance/
Engineering Track |
Environment Mapping
for Oven & Proof Box Heat Distribution
Richard Ohaus Electronic instrumentation for profiling ovens and proof boxes |
New Plant Start-Up
Planning
TBA Practical strategies for a successful start up |
Extrusion Divider
Tech. for Sensitive Products
Chris Anderson New designs for scaling & maintenance |
| Management/HR
Track |
English as a Second
Language
Angel Ray Pimentel Managing a multicultural workforce |
Disaster Recovery
Training: Facilities
Mike Munter Planning for the unexpected |
Disaster Recovery
Training: Personnel
Brad Key Planning for the unexpected |
| GMO's in the Food
Chain
TBA Impact of corn & soy GMO's on baking |
Applications of
Ultrasonic
Technology in Food Production Shawn Davis Cutting edge technology for baking solutions |
Radio Frequency
Tech. for
Inventory Management TBA Emerging tech. for baking solutions |
The Molecular Basis
for Dough Formation and Function of Oxidizing Agents
Kathy Tilley Status Report |
Packaging: Evolution
to Innovation
Tim Carrigan New materials, processes, concepts |
For more information, contact:
American Society of Baking
1200 Central Avenue
Wilmette, IL 60091
Phone: 847/920-9885
Toll Free: 866/920-9885
Fax: 847/920-9886
E-Mail:
asbe@asbe.org
ASB
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