Click on above link to download.
2017 BSB Spring Conference PowerPoints in PDF format. Click on the paper title to download.
Tackling the Issue of Reducing Sugar in Cakes by Gary Tucker Campden BRI
The Health and Nutritional Benefits of Tritordeum, a New Cereal by Etienne Vassiliadis Agrasys
Cricket Flour as a Protein Fortifier in Foodstuffs by Devon Petrie, National Bakery School
Making the Best of Cheese and Dairy in Bakery Products by Ciaran Lynch, Synergy
Novel Approaches to Increasing Fibre in Baked Goods by Nicole Maher, Campden BRI
Achieving the Queen’s Award for Enterprise by Dinnie Jordan, Kudos Blends
2017 BSB Autumn Conference PowerPoints in PDF format. Click on the paper title to download the PDF.
Benefits of Globalisation in Bakery by Cliff Irwin, Grupo Bimbo
Bakery Product Trends by Emma Clifford, Mintel
Pain Paillasse Long Fermentation Breads by Christian Pelisson
Maintaining Progress in a Champion Bakery by Gordon McGhee, MD, D McGhee & Sons
Insights into the real gluten-free needs and expectations of UK consumers by Anna-Lena Hamann, Dupont