date:Mar 12, 2014
director Gary Tucker. Presentations will be on all aspects of the baking process. After initial introductions and discussions on the public health issues associated with bakery products, the conference will be divided into six technical sessions covering ingredients, dough stability during processing, dough mixing, dough processing, baking and shelf life.
A major feature will be the networking opportunities during refreshment breaks and lunches, but also during the conference dinner.