Welcome to the BSB Autumn Conference update. Between now and the end of August we will highlight individual key speakers and their topics. This week, we focus on two of our technical speakers, Stan Cauvain and Lin Carson.
Global Baking Challenges and Opportunities by Stan Cauvain, BakeTran
Stan Cauvain has long been recognised as one of Britain’s leading bakery and cereal scientists. Always at the forefront of leading changes, Stan will address three key areas in bakery around the need for innovation in both processing and in ‘healthy’ products and the need for technical skills in bakery – which has never been greater.
He will look at innovative ways to optimise production capacity and reduce energy costs. Both are vital in today’s competitive climate, especially for industrial bread bakers.
Secondly, while nutrition, health enhancing, and vegan are growing trends, how can bakers deliver products that also meet the taste and texture expectations of consumers?
Thirdly, to meet the twin challenges of the above, the necessary technical knowledge and skills must be systemised, so that each individual company can meet its customising needs for both products and processes. Stan will discuss how this can all be achieved.
Speaker bio: Stan Cauvain is a co-founder of the international baking consultancy BakeTran and has directed its work for the last 14 years. At the start of his career he had commercial experience in flour milling, bread production management and product development. He worked for many years on baking and milling research, firstly at FMBRA, Chorleywood, and later at Campden BRI, where he was Director of the Cereals and Cereal Processing Division for 10 years.
He has published 15 books, many on baking, and is a regular presenter at international baking and cereal technology events.
Your Bakery Queries Answered at the Click of a Mouse by Lin Carson, Founder and CEO, BAKERpedia
Lin Carson will speak about BAKERpedia, a digital website resource she launched in 2014 for use by the baking industry. While overseeing food safety, quality, co-manufacturing and R&D procedures with Wendy’s International and Dave’s Killer Bread, Lin discovered a gap in the sharing of technical information in the industry. She felt that a website resource such as BAKERpedia would allow ideas to thrive, improve efficiencies and encourage opportunities for growth, her ultimate aim being to strengthen the entire baking ecosystem.
The free-to-use BAKERpedia website enables bakers and technologists to find recipes, check ingredients, collaborate on industry knowledge through discussion forums, access training opportunities and chat with experts. BAKERpedia has over 700 freely accessible pages, with newly launched food safety topics, and a ‘BAKED in Science’ podcast series. Lin will discuss how the information on the website was created and how it is kept up to date.
Speaker bio: Lin Carson’s love affair with baking started over 25 years ago when she earned a BSc degree in Food Science & Technology at the Ohio State University. Keen on deepening her knowledge of baking, bread and grain product texture, she went on to earn an MSc and a PhD from the Department of Grain Science at Kansas State University. She worked for Wendy’s International and Dave’s Killer Bread prior to launching BAKERpedia.
British Society of Baking
Oxon OX27 0EX
Telephone: 01869 247098 / 277094
Fax: 01869 242979
British Bakels Ltd
Off Launton Road
Oxfordshire OX60 4TJ