Campden BRI, the independent food research company, is bringing together all parts of the bakery chain, from flour and ingredient suppliers, through equipment manufacturers, to retailers and bakeries at a conference in May.

Focusing on commercially relevant bakery technology aspects, the Baking Technology Conference, to be held on 15-16 May 2012, will cover ingredients, processing, baking and cooling, and shelf-life.

Gary Tucker, event director, said: “This is a major opportunity for all in the bakery sector to discuss key issues. All product types will be covered, and there will be particular emphasis on generic ingredients, such as flour and fibre, and methods for processing different types of dough.

“The conference technical sessions start with ingredients, move into processing, and finish with baking, cooling and shelf-life issues. There will also be a session of activities involving wheat pasteurisation, gluten-free baking and sensory assessment.”

For further information on the event contact Daphne Llewellyn Davies, d.davies@campden.co.uk
+44(0)1386 842040 or visit www.campden.co.uk/bake-tech-conference.htm.

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