Presentation Summaries

Getting Smart with Lipases in Baked Goods

Bread (dough) Improvers are commonly added to overcome deficiencies in bread making quality of flour.  Exogenous lipases modify the natural flour lipids so they become better at stabilizing the dough. This ensures more stability when the dough is over-fermented, larger loaf volume, and significantly improved crumb structure.  Lipases that have specificity towards non-polar lipids can break down dairy derived fats, releasing sharp smelling, short-chain fatty acids.  While this may be desirable for cheese production, it is undesirable in baked goods.  If the baked good contains a significant amount of butter or milk fat, it can take on a putrid odor if such lipases are used in the recipe.  This presentation will cover chemistry of different types of lipases and how they will affect the flavor and amount of short chain fatty acid during storage.  The attendees will learn how to match a lipase to a baked good to obtain dough strength and bread volume without undesirable off-flavor.

Learning Objectives

  • Lipase chemistry, how they work
  • How to match a lipase to a baked good
  • A new lipase can overcome off-flavor

Presenter
Austin Dilek, Novozymes

Presentation Time
Monday, February 25, 2019
2:50 pm – 3:25 pm

Session
Breakout 2

Far Side Sensing: The Latest NFPA 86 Safety Requirement for Your High Capacity Ovens

The oven is the heart of any baking process. Without it, all the ingredients are just a pile of worthless dough. Like any piece of industrial equipment, ovens have evolved over the years.  Some of these changes have been motivated by the need for improved productivity, baking performance, efficiency, and flexibility, while others have been driven by updates to safety codes and standards.

In the United States, the primary safety standard for ovens is the NFPA 86: Standard for Ovens and Furnaces.  The NFPA 86 has a 4 year revision cycle.  Just released is the 2019 edition, with an effective date of May 24, 2018.  One of the updates to the 2019 edition that is of major impact to the baking industry is the requirement for ovens to have flame sensing on the opposite side from the ignition point on any burner with a flame space greater than 3 feet in length.  Prior to this, traditional tunnel, tray, and brand ovens were designed with flame sensing and ignition on the same end of the burner, usually incorporated into a single assemble.  This new requirement will apply to all new and upgraded burner systems.  This will present a challenge to many bakers and manufacturers as their existing ovens and oven designs were not intended for this requirement.

Bakers should know solutions are available for these “classic” oven applications to meet this new NFPA 86 requirement and need not fear modernizing their ovens over concerns in meeting it.  These updated NFPA 86 requirements and new tools for meeting them will be discussed.

Learning Objectives

  • Understand the new requirements of the updated NFPA 86 Standard
  • Be aware of the complications involved in complying with the new Standard requirements
  • Be confident that there is a solution to this challenge

Presenter
Edward Baldwin, Banner-Day

Presentation Time
Session

 

Advocacy Marketing: Developing Your Brand Story through the Power of Advocacy

During this presentation, attendees will learn:

  • What is Advocacy marketing?
  • The Advocacy marketing model
  • Creating an ecosystem
  • Leading with your P’s: People and Purpose
  • Creating the tools for Advocacy
  • The value of Advocacy marketing
  • How can you help drive advocacy?

Presenter
Danielle Benjamin, Canyon Bakehouse

Presentation Time
Sunday, February 24, 2019
2:30 pm – 3:30 pm

Session
Young Professionals Educational Session

Addressing Emerging Concerns Related to Safety of Wheat-Based Products

Summary to follow.

Learning Objectives

Presenter
Andréia Bianchini, University of Nebraska – Lincoln

Presentation Time
Monday, February 25, 2019
2:10 pm – 2:45 pm

Session
Breakout 3

Food Safety Disruptors – Emerging Technologies and the Baking Industry

Regulations and customer requirements are moving targets that cause greater complexity in defining what is considered successful food safety.  Emerging technologies like Blockchain and IoT solutions can help hold other departments and companies accountable, thus ensuring food safe product and ingredients.

Blockchain is a new and powerful tool for traceability.  Blockchain can be used for tracing specific batches as they move through the production process.  While it is currently used in the Produce and Seafood industries, it’s use in bakeries and other grain based industries has not yet been proven.  Where does the technology currently stand and where is it heading?

How suitable is IoT for baking environments?  IoT is a proven means of providing real time data for immediate decision making.  IoT is simple, low cost, and provides immediate results that are useful across all departments.

Ultimately, these emerging technologies have the power to completely transform traditional Food Safety.

Learning Objectives

  • Define Food Safety Success in a New Era
  • Understand how Blockchain Fits into Bakeries
  • Decide IoT’s Place in their Food Safety Program

Presenter
Robert Burgh, Nexcor Food Safety Technologies

Presentation Time
Monday, February 25, 2019
2:10 pm – 2:45 pm

Session
Breakout 1

Efficiency, Food Safety and Sanitation Through Sustainability

Sustainability is a way of doing business and built through company culture.  Ingredients and chemicals, when not efficiently used burden our water source and wastewater treatment plants, increase carbon footprint with excess usage, require more chemicals for cleaning, and at times can inhibit the safety of our work environment.  Many of these ingredients and chemicals are managed in a fluid state where we are challenged with applying them to our products or cleaning in our process.  Advances in technology with precision coatings and even chemistry are changing landscape.

Advancements in technology continue to assist our efforts in becoming more efficient and sustainable.  One such technology is Electro-Chemical Activation (ECA), which provides food processing facilities such as bakeries the ability to produce cleaning and sanitizing chemicals on site.  The process uses only salt, water and electricity to produce skin and eye safe Sodium Hydroxide cleaner and Hypochlorous Acid sanitizer.  The traditional method of obtaining chemicals is to constantly ship in highly concentrated chemicals and dilute them down as needed.  While this method has served the industry well it does present obvious disadvantages from an economic, environmental as well as safety stand point.  The advancements in ECA technology provides an alternative which eliminates the need to ship in new barrels of chemistry, dispose of old barrels, as well as handle and mix dangerous chemistry.  This can all be eliminated while still maintaining high levels of food safety with ECA technology.  Cleaners produced with ECA work great with dough, organics, fats, food grade oils and other ingredients found in the bakery industry.  Additionally, the sanitizers are proven to kill pathogens such as E-Coli, Salmonella and Listeria.

Coating application equipment use Pulse Width Modulation (PWM) technology can be used across the bakery.  Traditional methods cannot match the speed, flexibility, and efficiency.  Lines are faster, product portfolios are growing, and ingredients are more expensive.  Conventional nozzles need 4 times the pressure to obtain double the flow.  When doing so, the pattern changes and complete coverage is sacrificed.  Flow rates and spray patterns of many coatings can be swayed 20% or more with temperature changes.  Temperature controlled systems further enhance the ability to control coating applications when paired with PWM coating technology.  PWM coating technology has shown to use 50% less release agent or glazes.  In addition, you can take advantage of advanced label friendly mold inhibitor technologies that require efficient topical application.  PWM coating technology has resulted in reduction of air pollutants in the work environment, cleaner processing environment, and improved product quality.

Learn how precision coatings and ECA technology are shaping the future of sustainability.  New methods and technology combat consumption, usage, waste, health and safety.  Understand how to manage your water, release agents, lubricants, glaze, mold inhibitors, and cleaning & sanitizing chemistry throughout your facility.

Learning Objectives

  • Understand advancements in sustainability related to fluids used in their process
  • Assess their current processes to identify areas for improvement
  • Find resources to help optimize the application of liquid ingredients and chemicals

Presenter
Josh DeVoll, Spraying Systems
Anthony Wood, Spraying Systems

Presentation Time
Tuesday, February 26, 2019
1:25 pm – 2:00 pm

Session
Breakout 6

Pushing the Boundaries of Freshness through Hurdle Technology

Many factors have an influence on a product’s shelf life.  This can range from the ingredients used in a formulation, to the conditions and processes of the facility where it is produced, to the methods of distribution.  Finding the perfect balance for each brand poses challenges for even the largest and most experienced bakery manufacturers.  This presentation will focus on a range of ingredient solutions that effectively tackle three key issues facing baked goods – staling, molding, and oxidation – and how combing a series of “hurdles” can help you best meet consumers’ needs for safe, affordable, nutritious, and stable foods.  It will also outline the newest emerging technologies available when you’re asked to push the shelf life extension boundaries.

Learning Objectives

  • Understand a hurdle technology approach to shelf life extension
  • Appreciate ingredients’ role in maintaining product quality and freshness throughout shelf life
  • Recognize how hyper-extended shelf life might be applied within your brand portfolio

Presenter
David Guilfoyle, DuPont Nutrition & Health

Presentation Time
Monday, February 25, 2019
1:30 pm – 2:05 pm

Session
Breakout 2

The New Age of Wheat Research

Presenter
Aaron W. Harries

Presentation Time
Monday, February 25, 2019
1:30 pm – 2:05 pm

Session
Breakout 3

Enhancing the Business Value of ERP with Manufacturing Execution Systems (MES)

Today’s manufacturing companies are becoming more reliant on ERP (Enterprise Resource Planning) systems to coordinate and control their operational activities.

ERP systems fail to address unaccountable losses.  These losses usually arise from the inability of the system to access and use essential factory floor data in real-time.

ERP systems normally work on preset targets for batches and all their calculations assume that during the process these targets are met – precisely.  There is no real-time data to contradict these assumptions. Reality seldom reflects actual usage which create the problem unaccountable losses.

This negatively impacts cost and product quality.  Manufacturing Execution Systems and Integration Service Software (MES) bridges the gap between the factory floor and ERP.  ERP vendors don’t understand the practical issues of key processes such as weighing.  Real time data is essential and integrated MES insure the ability to fine tune operational efficiency.

Learning Objectives

  • ERP Systems Can’t Improve Operational Efficiences
  • Integrate Manufacturing Execution Systesm Enable Constant Improvement & Meets Regulatory Requirements
  • MES REduces Cost and Improves Product Consistency

Presenter
Stuart Hunt, SG Systems

Presentation Time
Monday, February 25, 2019
1:30 pm – 2:05 pm

Session
Breakout 1

The Truth Behind Phosphate Chemical Leavening

Phosphates have been an integral part of chemical leavening systems since their discovery.  The acid-base reaction with sodium bicarbonate to deliver carbon dioxide gas has supposedly been well known chemistry.  But has it?  Do we really understand the mechanisms behind the phosphate/bicarbonate reaction?  An in-depth investigation has shown that phosphates cause bakeries significant technological challenges.

Bakeries often compensate for these difficulties by adding ingredients such as organic acids, starches, gums and emulsifiers.

So could there be new technology out there?  This presentation looks at a new and novel means to deliver carbon dioxide with none of the drawbacks of phosphates, yet the same high quality results.  This new technology produces nutritionally balanced baked goods that are low in sodium and phosphate free.  Added salt can be removed, products become clean label and shelf life is controlled without affecting color, taste or texture; and we get the perfect rise!

Learning Objectives

  • Understand the effect and limitations of phosphate leavening systems
  • Understand the ingredients that are used to counteract the effects of phosphate addition
  • Gain insight into a new and novel technology that rises baked goods without the use of phosphates

Presenter
Dinnie Jordan, Kudos Blends

Presentation Time
Tuesday, February 26, 2019
1:25 pm – 2:00 pm

Session
Breakout 5

New Products Delivering Environmental, Social and Financial Impact: A Triple Bottom Line

Most successful new products are developed when they provide a compelling answer to an identified consumer need or challenge.  Sometimes, however, the challenge to be resolved lies elsewhere and the opportunity is to engage consumers with new products that compel them to be a part of the solution.  One example of this is the abundance of coffee cherry pulp and skins generated from green coffee bean production.  Another is the “spent” grains after beer production.  Coffee cherry waste creates enormous environmental challenges in coffee producing countries around the world: contaminating lands and water, emitting methane gases and facilitating insect breeding grounds.  Other upcycled by-products address similar issues facing other industries.  Creating a functional use for the by-product by turning it into functional ingredients like Coffee Cherry dried coffee cherry flour and coarse grain, or ReGrained SuperGrain+ flour can deliver a true triple bottom line including social, environmental and economic impact.  It cleans up the environment, generates new revenue and jobs, supports entrepreneurial business growth and creates innovative ingredients that provide significant taste, nutrition and functional benefits in baking.  This combination delivers the compelling benefits companies need to appeal to key consumer targets seek Better-for-You products that taste good with less guilt, and have prefer brands that can demonstrate they make a difference in the lives of others.  Triple bottom line impact.

Learning Objectives

  • Details on the nutritional and functional benefits of coffee cherry flour and ReGrained SuperGrain+
  • How to use these alternate flours as an impactful ingredient in baking
  • Sharing the economic, social and nutrition benefits with Marketing

Presenter
Dan Kurzrock, ReGrained
Carole Widmayer, The Coffee Cherry Company

Presentation Time
Monday, February 25, 2019
2:50 pm – 3:30 pm

Session
Breakout 2

Bake in Space – To Boldly Bake Where Nobody Baked Before

The current provisions for food in microgravity are not sustainable for future human space exploration missions to the Moon and especially to Mars.  With the rise of space tourism, food will play an important role.  Astronauts on the International Space Station who spend months in orbit often go long periods of time without eating any fresh produce.  Bake In Space aims to change that by addressing the scientific and technical challenges related to the production of fresh food in space.

The idea is to use bread as a first stepping-stone to providing fresh food that will benefit the wellness and general quality of life of those living and working in space.  Bake in Space has developed a plan to re-create the value chain from growing grain, to harvesting the grain, to creating flour, to mixing it into dough and baking the final bread product.  Each of these steps will require new hardware and food preparation processes to be developed for microgravity and then adapted for Moon and Mars.

Learning Objectives

  • Bake In Space and its objectives
  • The long-term challenges to be addressed
  • The potential for non-space companies to contribute to the future of space exploration

Presenter
Sebastian Marcu, Bake In Space

Presentation Time
Tuesday, February 26, 2019 @ 2:45 pm – 3:05pm

Session
Closing General Session

“Countertop Science:” Sourdough as a Scalable System for Citizen Science

People all over the world bake naturally leavened sourdough bread.  For these bakers, an important part of our human culture revolves around microbial culture.  Yet little is known about the microbial cultures that make bread a nutritional boon to human cultures worldwide.  We have addressed that void with several citizen science efforts.  Our first, global, effort engaged 563 acetic acid bacteria – far greater diversity than was previously known to exist in sourdough communities – as well as the specific global and baker specific factors that appear to shape that diversity.  Our results laid the foundation for additional citizen science projects, to further engage the public and especially middle school students to grow and study their own edible microbial gardens.  By measuring the height, bubble production, pH, and aroma of starters fed different flours, students contribute to a greater understanding of microbial ecology and link microbial metabolic traits to gastronomic attributes of bread.  These activities support and enrich public education, just as each citizen scientist’s data further enriches our understanding and enjoyment of bread.

Learning Objectives

  • Link specific microbes to sourdough starter activity and bread flavor
  • Identify factors that shape microbial diversity in sourdough
  • Recognize scalable opportunities for public engagement in scientific inquiry

Presenter
Erin McKenney, North Carolina University

Presentation Time
Tuesday, February 26, 2019
1:25 pm – 2:00 pm

Session
Breakout 4

Inhibiting Mold Naturally

When consumers of baked goods are asked to define “fresh,” the phrase “free from mold” is a top response.  Mold growth in bakery products has always been a concern, and bakery spoilage due to mold is an issue worldwide.  But consumers’ increasing aversion to traditional synthetic/chemical ingredients puts pressure on manufacturers to find an effective, clean-label mold inhibitor that won’t impact product flavor – a goal that, so far, has largely proven elusive.  But new technologies using ferments, natural flavors and vinegar in novel ways are changing minds about natural mold inhibition.

Learning Objectives

  • Understand how a combination of ferments, natural flavors and vinegar can effectively replace chemical preservatives without affecting taste and flavor
  • Recognize how natural mold inhibition can help satisfy consumer demand for clean-label products that offer excellent flavor
  • Recognize how natural mold inhibition functionality can extend freshness and shelf-life in baked goods

Presenter
Jabin Olds, Corbion
Ashley Robertson, Corbion

Presentation Time
Monday, February 25, 2019
2:10 pm – 2:45 pm

Session
Breakout 2

The Future of Bread: Takeaways from the 2017 and 2018 International Symposium on Bread

The Symposium (nicknamed “On the Rise”) has featured 20 speakers during its first two years, all addressing the subject, The Future of Bread, from various angles.  These presentations, similar to TED Talks, explore bread in its cultural, technical, commerce, historical, and scientific dimensions. In this presentation, Peter will aggregate and present the key ideas and themes that emerged from these two symposia in order to provide the audience with emerging themes, trends, and discoveries.  Examples include: polycrop and local/regional planting and milling; “just-in time milling;” the concept of “craft to scale;” bread as a tool for healing, therapy, and community building via groups like “Bakers Without Borders” and the Bread Houses Network; bread a social signifier; debunking baking myths; new gluten-free technologies and the sprouted grain movement.

Learning Objectives

  • Trend awareness
  • Next wave forecasting
  • To provide context and connectedness for the current evolutionary phase in which the bread community currently finds itself

Presenter
Peter Reinhart, Johnson & Wales University

Presentation Time
Tuesday, February 26, 2019
12:45 pm – 1:20 pm

Session
Breakout 4

Robotics-based Packaging Systems are Simpler than You Think

While robotic automation can offer several benefits to bakery producers, there is a widespread perception of complexity of robots and the technologies that control them.  Historically, robotic packaging systems included two separate control systems – one for the robot and one for the machine control functions.  The general feeling amongst bakery producers has been that you have to be a robot programmer to run a robotics-based packaging system.  That’s quite the opposite these days.  Machines are now simpler, smarter and require much less operator interaction. Robot motion is no longer programmed and the current generation packaging systems decrease the electrical footprint of the system, reduce the amount of hardware required, minimize changeover time and require less spare parts.  All making your packaging system more productive, safer and easier to operate.

Learning Objectives

  • Understand how next generation robotic packaging systems are truly simpler, smarter and easier to operate
  • Understand how increased uptime and overall production of their bakery packaging line can increase using robotic automation
  • Calculate the payback (ROI) of packaging automation

Presenter
Craig Souser, JLS Automation

Presentation Time
Tuesday, February 26, 2019
12:45 pm – 1:20 pm

Session
Breakout 6

How IoT is Changing Bakery Maintenance

The Internet of Things (IoT) is a network of intelligent computers, devices and objects that collect and share huge amounts of data. The collected data is sent to a central cloud-based service where it is aggregated with other data and then shared with end users in a helpful way.

As Bakery manufacturing equipment becomes smarter and machine condition data becomes more readily available through IoT, we examine how to better utilize this information and effectively manage plant operations and maintenance.

The trend in bakery maintenance is to start moving away from costly preventive maintenance and making the leap to predictive and prescriptive maintenance using the IoT data.

Join us as we take a deeper dive into the current state of IoT technology and condition monitoring.  We’ll demystify common challenges, solutions and cost savings realized when implementing IoT technology.

Learning Objectives

  • What is IoT and why is it important to Bakeries?
  • What impact will IoT have on my Bakery?
  • What are the challenges to getting started and what is the ROI?

Presenter
Jay Wright, SOMAX, Inc.

Presentation Time
Monday, February 25, 2019
2:50 pm – 3:25 pm

Session
Breakout 1

Negative Engagement: The Rise of the Hiring and Retention Crisis

The Future of Work: Yes, automation and other technologies will continue to advance and play larger roles in our professional lives.  However, people will remain the key value proposition and differentiator.  It is important we not lose focus on people as this perpetual technology revolution advances.  How does engagement play a role in hiring and retaining great employees?  There is more than one “currency” employees demand today, and it is no longer just about cash and benefits.  What do employees want?  Can we give it to them and, if so, are we?

Presenter
John Frehse, Ankura Consulting Group, LLC

Presentation Time
Tuesday, February 26, 2019
11:00 am – 11:45 am

Session
Tuesday General Session