British Baker is to host a free webinar exploring how to make the most out of bakery production while keeping costs down and waste to a minimum.
Titled ‘How to optimise bakery production for the post-Covid era’, the webinar, sponsored by IFF, will take place on Tuesday 8 June at 1pm.
Here, industry experts will discuss the ways industrial bakers can maximise their output while reducing costs across the supply chain from the raw materials through to the end consumer.
All of this is even more important in the post-Covid era as businesses are forced to look more closely at their bottom lines.
They will demonstrate where efficiencies can be made in bakery production from better use of existing facilities to planning and logistics, as well as how sustainability and waste reduction fits in – after all, ploughing resources into a product that ends up in the bin isn’t very efficient. Ingredients will also be discussed, including how to get the most out of them even if the quality waivers and ensuring consistent products every time.
Moderated by British Baker editor Amy North, the panel includes:
- Stanley Cauvain, director, BakeTran
- Peter Thomson, senior applications specialist and global knowledge team lead, IFF Nourish
Attendees will also be able to put their burning questions to the panel during a live Q&A by submitting them upon registration to the webinar or during the discussion.
Want to find out more? Sign up for the free webinar here.