Enzymes Freshness and Beyond

Speaker: Kathy Sargent
Moderator: Amanda Gonzalez

For decades, enzymes have proven to be a powerful tool helping manufacturers deliver bread and baked goods that keep their just-baked freshness longer. But their value and versatility now goes beyond ensuring freshness, playing an enabling role in the effort to clean up ingredient labels without sacrificing other important and desirable attributes, including appearance, production tolerance, crumb structure and sustainability.

Learning Objectives:

  • Recognize the potential of enzymes to improve product quality and consistency, as well as production tolerance.
  • Understand how enzymes can help improve tolerance in manufacturing, distributing and handling to deliver the same eating experience every time.
  • Understand the role enzymes can play in lowering their carbon footprint through reducing food waste.

Click here to watch Enzymes: Freshness and Beyond

Baking Products Expansion: Leveraging Pre-Capital Planning Methodology to Optimize Spend
October 2018

Speaker: Mal Warrick
Moderator: Amanda Gonzalez

To meet the existing & emerging needs of consumers, healthy companies in food & bakery products must continuously balance pursuit of growth with a drive for efficiency & improved performance. To make optimal decisions about capital investments & operational upgrades, companies need the best information available. Pre-capital planning provides the critical ingredients for decision- making, from conceptual layouts to high-level cost estimates, automation benefit analyses & more. The process synthesizes capital, operating & financial considerations, empowering decision-makers — from executives to managers in supply chain/operations, engineering & financial management — to review details & fully understand needs & opportunities before the expensive stages of engineering, construction & project management commence. Think of it as a homeowner gathering data, assessing market conditions & considering plans before selecting an architect to design a new place or hiring a contractor to renovate.

Join ASB as Mal Warrick of Burns & McDonnell discussess the importance of pre-capital planning.  After the webinar attendees can expect to:

  • Articulate the general features of, and approach to, Pre-Capital Planning engagements.
  • Speak to the power of aligning Pre-Capital Planning to key multifunctional objectives that typically exist in bakery operations.
  • Evaluate whether Pre-Capital Planning could be beneficial to an organization’s viability.

Click here to watch Baking Products Expansion: Leveragiging Pre-Capital Planning Methodology to Optimize Spend.

Keeping Food Safety Compliance #1
October 2017

Speaker: Robert Burgh
Moderator: Amanda Gonzalez

With new requirements, the need to document everything that affects or intends to affect food safety is a necessity. This documentation has the purpose of exposing lapses in best practices and pro-actively addressing any weaknesses in food safety.

Food Safety Managers are tasked with deploying resources based on food safety risk. Therefore, the documentation and consequences of all food safety actions are the Food Safety Manager’s responsibility. With a typical goal of 140 hours of production for each production line, time is tight for Maintenance and Sanitation to perform and document their duties. Production’s needs and goals of maximizing plant output are usually at odds with the Food Safety goal of cleaning and sanitizing the entire plant. The Food Safety Manager’s duty is to strike the correct balance between regulations and reality. Both can exist in the same plant with proper planning. Ultimately what matters is not the tools used, but the logic the Food Safety Manager practices.

Join ASB as Robert Burgh of Nexcor Technologies, Inc discusses the importance of Food Safety Compliance. Attendees should expect to learn:

  • Balancing Food Safety Compliance Documentation, Actions and Production Schedules
  • Overlapping Food Safety Compliance Regulations and Certification Affect Priorities
  • Resource Management Transparency under HARPC

Click here to watch Keeping Food Safety Compliance #1

Understanding Chemical Leavening
September 2017

Speaker: Sharon Book, PhD
Moderator: Amanda Gonzalez

Many bakery products we are familiar with today such as biscuits, cakes, muffins, tortillas, pancakes or refrigerated dough are made with chemical leavening.  Leavening is important as it influences many final product characteristics like appearance, color, shape, and texture.

Join Dr. Sharon Book of ICL Food Specialties as she explains the ingredients that provide this function, which are a base (baking soda) and an acid.  Dr. Book will also offer a general discussion of the steps to make a baked product and regulatory consideration will be briefly addressed.

Click here to watch Understanding Chemical Leavening

An Exploration of the Clean Label Issue
July 2017

Speaker: John Lochinski, Michael Kemp and Brigham Sikora
Moderator: Amanda Gonzalez

Everywhere you turn today in the food industry, you hear about “Clean Label”.  It’s a phenomenon that has made sweeping changes to the ways that food manufacturers think about product development.  It has created opportunities for some while frustrating others.

Join John Lochinski, Michael Kemp and Brigham Sikora of Kerry in a exploration of the Clean Label Issue.  The next installment in the Young Professionals Committee’s “Back to the Basics” webinar series, ASB’s guest speakers will share their insights from proprietary research that will help you understand today’s consumer and address the challenges facing the food industry both today and in the future.

Click here to watch An Exploration of the Clean Label Issue

An Introduction to Combustion Bake Systems for Food Bake Ovens
February 2017

Speaker: Joe DiGiacomo
Moderator: Amanda Gonzalez

During “An Introduction to Combustion Systems for Food Bake Ovens”, Joe DiGiacomo of Flynn Burner looks at the fundamentals of combustion systems and how they operate on a food bake oven.  Following the presentation attendees will understand the relationship between the combustion system components and how each relates to the other.

Joe also discusses how to recognize, analyze & fix typical combustion system problems.

Click here to watch An Introduction to Combustion Systems for Food Bake Ovens
Click here to access webinar handout

Back-to-the-Basics: Series 1 – Fermentation
January 2017

Speaker: David Webster and Jose Lopez
Moderator: Amanda Gonzalez

For those who are new to the baking industry or perhaps changing career paths into a baking category, join ASB and the YPC as our January webinar speakers, Jose Lopez and David Webster of AB Mauri NA, take us on a journey through the incredible world of bakery fermentation.
After this presentation participants will be able to:
– Know why we ferment and its benefits
– Know the different types of fermentation
– Know the benefits of proper fermentation for bakery products and formula cost savings
– How to identity current fermentation conditions due to formulation and water chemistry
– Have an understanding of what to adjust for optimal fermentation conditions

Click here to watch Back-to-the-Basics: Series 1 – Fermentation

A Young Professionals Guide to BakingTech 2017
December 2016

Speaker: Amanda Gonzalez

The Young Professionals Committee invites you to view its December 2016 webinar recording, “A Young Professionals Guide to BakingTech 2017.”  Join us as we discuss the top attractions of ASB’s annual conference, details unique to the upcoming 2017 event and how to make the most of your attendance!

Click here to watch A Young Professionals Guide to BakingTech 2017

Key Concepts in Controlled Test Baking and Fundamentals of Bread Dough Systems
September 2016

Speaker: Kathy Brower
Moderator: Amanda Gonzalez

For those who are new to the baking industry or perhaps changing career paths into a baking category, we will explore the practices of controlled test baking (experimental baking), pertaining to yeast-leavened bread dough systems.  Detail will be provided on the lab layout with emphasis on design and functionality. This presentation will focus on:

We will explore these systems from the set-up of materials, through processing and final product evaluation.

Anyone who possesses the innate ability to organize and follow procedures will happily be drawn to the well-planned and methodical nature of experimental controlled test baking.  For those who thrive on chaos and spontaneity, the challenge is to convince ourselves that there is value in incorporating more detail into all of our baking endeavors.  Either way, the hope is that you enjoy learning about this very interesting process and gain some new insights that will enhance your baking skills.

Click here to watch Controlled Test Baking and Fundamentals of Dough Systems
Click here for a copy of the handout

Bakery Production Cost Reduction
August 2016

Speaker: Dr. Kirk O’Donnell
Moderator: Amanda Gonzalez

The second installment of the Young Professionals Committee Webinar series- Back to the Basics.

In this 60 minute webinar, participants will learn six (6) specific categories of production costs along with ideas regarding how to reduce each of them.  Armed with this knowledge, post webinar supplier attendees will be able to engage in effective dialog with their bakery customers that should result in tangible improvements in the bakery operation.

But don’t fear, we haven’t left our baker professionals out!  This webinar also has value for production supervisors to help them support continuous improvement efforts by their baking company.

Click here to watch Bakery Production Cost Reduction
Click here for a copy of the handout

The Dummies Guide to Baking Ingredients
July 2016

Speaker: Dr. Lin Carson
Moderator: Amanda Gonzalez

Kick off event to the Young Professionals Committee’s Webinar Series- Back to the Basics.

Are you new to this industry? Don’t understand why we work with baker’s percent? Can’t seem to grasp the importance of flour? In this 60 minute session, you will get a quick overview on ingredient functionality for all baked goods.

Click here to watch The Dummies Guide to Baking Ingredients
Click here for a copy of the handout

Introduction to the Market Research Process
August, 2014

Speaker: Lu Ann Williams
Moderator: Rosa Regalado

The third in a series of webinars organized by the ASB Young Professionals Committee, Introduction to the Market Research Process, gives an insight into the current bakery market trends and explains how better decisions can be made in the workplace based on bakery consumer preferences.

Click here to watch the Introduction to the Market Research Process webinar now.

A Young Professionals Guide to BakingTech
February, 2014

Speakers: Drew Ladd and Brittny Stephenson
Moderator: Rosa Regalado

The second in a series of webinars organized by the ASB Young Professionals Committee, A Young Professionals Guide to BakingTech, will help Young Professionals prepare for the Best Week in Baking! Whether you are attending BakingTech this year or not, we hope you will join us to learn about what BakingTech has to offer.  There will also be information regarding our annual Young Professional Networking Event and Panel Discussion.

Click here to view a copy of the PowerPoint presentation.

Introduction to Bakery Processes – From Concept Through Construction
November, 2013

Speaker: Charles Albertone
Moderator: Brittny Stephenson

The first in a series of webinars organized by the ASB Young Professionals Committee, Introduction to Bakery Processes covers the basics of mixing, make-up, proofing, baking, cooling and packaging; design considerations for each process from line layout to construction; and sample construction details and photos.

Click here to watch the Introduction to Bakery Processes – From Concept Through Construction webinar now.

ASB 101: New Member Introduction
October, 2012

Speakers: Director of Meetings & Operations, Tawnee Shuey & Membership Manager, Amanda Gonzalez.

In this presentation, ASB staff members provide an overview of ASB, the benefits of membership, how to get involved and why the viewer should attend BakingTech 2013. They also discuss how to register for the conference and apply for membership. If you know of someone who would like to learn more about the Society, then encourage them to view this video. If you are a new member of ASB this is an excellent introduction video to become more familiar with the Society.

Automating Food Safety Compliance
September, 2012

Speaker: Bill Rountree

Join us as Bill Rountree addresses the nature of new automated tools and the benefits that they will deliver to bakeries and other food processing facilities.

Click here to view a copy of the PowerPoint presentation.

Bakery Logistics: Eliminating Waste, Creating Profit
June, 2012

Speaker: Marc Braun

For most bakeries, optimizing the order fulfillment and distribution are the areas with the greatest potential to improve the bottom line.  Much money is wasted as a result of over-staffing, loss of finished goods (unaccounted for), order fulfillment errors, and loss of material handling equipment.  In this seminar we will discuss some of the techniques and new technologies that are available to make order fulfillment easier and more accurate at the same time.  We will also look at how to track orders and baskets from production line to final delivery and in the case of the baskets also back to the bakery.  ASB encourages you to take an hour of your time to listen to this important webinar.

Click here to watch the Bakery Logistics: Eliminating Waste, Creating Profit webinar now.

Bakery Logistics: Eliminating Waste, Creating Profit
June, 2012

Speaker: Marc Braun

For most bakeries, optimizing the order fulfillment and distribution are the areas with the greatest potential to improve the bottom line.  Much money is wasted as a result of over-staffing, loss of finished goods (unaccounted for), order fulfillment errors, and loss of material handling equipment.  In this seminar we will discuss some of the techniques and new technologies that are available to make order fulfillment easier and more accurate at the same time.  We will also look at how to track orders and baskets from production line to final delivery and in the case of the baskets also back to the bakery.  ASB encourages you to take an hour of your time to listen to this important webinar.

Click here to watch the Bakery Logistics: Eliminating Waste, Creating Profit webinar now.

Bakery Logistics: Eliminating Waste, Creating Profit
June, 2012

Speaker: Marc Braun

For most bakeries, optimizing the order fulfillment and distribution are the areas with the greatest potential to improve the bottom line.  Much money is wasted as a result of over-staffing, loss of finished goods (unaccounted for), order fulfillment errors, and loss of material handling equipment.  In this seminar we will discuss some of the techniques and new technologies that are available to make order fulfillment easier and more accurate at the same time.  We will also look at how to track orders and baskets from production line to final delivery and in the case of the baskets also back to the bakery.  ASB encourages you to take an hour of your time to listen to this important webinar.

Click here to watch the Bakery Logistics: Eliminating Waste, Creating Profit webinar now.

The Changing Ingredient Game: HFCS
July, 2012

Speakers: Dr. John White, Mr. David Lockwood, Mr. Martin Concannon

Consumer views, industry initiatives and labeling regulations are changing the way sugars are seen in the marketplace.  And they will have big implications for food product and beverage manufacturers.  As you consider the next move in your ingredient strategy, get the full story on high fructose corn syrup (HFCS) with The Changing Ingredient Game, a comprehensive business case developed by The New England Consulting Group.

Click here to watch The Changing Ingredient Game: HFCS webinar now.

Release Your Inner Nerd!
August, 2012

Speaker: Beth Ziesenis

Can your office save time and money using free software and online apps?  You bet!  Professionals in today’s world need tools to become more organized, more productive and better connected.  Your Nerdy Best Friend, also known as author Beth Ziesenis takes the mystery out of today’s online tools and on-the-go apps to increase productivity and make working with others easier!  And best of all, the tools she shares are all either free or darn cheap, perfect for any budget.

Click here to view a copy of the PowerPoint presentation.

Click here to view the webinar handout.

Click here to watch the Release Your Inner Nerd webinar now.

Bakery Logistics: Eliminating Waste, Creating Profit
June, 2012

Speaker: Marc Braun

For most bakeries, optimizing the order fulfillment and distribution are the areas with the greatest potential to improve the bottom line.  Much money is wasted as a result of over-staffing, loss of finished goods (unaccounted for), order fulfillment errors, and loss of material handling equipment.  In this seminar we will discuss some of the techniques and new technologies that are available to make order fulfillment easier and more accurate at the same time.  We will also look at how to track orders and baskets from production line to final delivery and in the case of the baskets also back to the bakery.  ASB encourages you to take an hour of your time to listen to this important webinar.

Click here to watch the Bakery Logistics: Eliminating Waste, Creating Profit webinar now.

What is the Future of the BISSC Standard?
April, 2012

Speaker: Jennifer Frankenberg

A great deal of work has been done in 2011 on updating the standard for sanitary design of bakery equipment (now the ANSI Z50.2 standard).  SAGE Food Safety Consultants has been retained to lead and manage the process of updating this document to fulfill the requirements of the Food Safety Modernization Act and the Global Food Safety Initiative.

Focus on Fiber: A Consumer Perspective
January, 2012

Speakers: Janelle Crawford and Cathy Dorko

With digestive health conditions affecting millions of Americans, many consumers are turning to fiber-enriched foods as part of a healthier lifestyle.  But what do consumers know about dietary fibers? Do they believe that all fibers are created equal? Do they know or care about the differences? A recent research study conducted in the U.S. and France provides insights into consumer demand, understanding and perceptions regarding dietary fiber in packaged food products.  Learn about the key criteria driving these food purchases as well as alternatives for manufacturers when formulating with fiber when Janelle Crawford and Cathy Dorko of DuPont Danisco food ingredients present these relevant and timely research findings.

Click here to watch the Focus on Fiber: A Consumer Perspective webinar now.

Sanitary Design of Food Processing Equipment
October, 2011

Speaker: David Jones

Join David Jones as he discusses the importance of incorporating principles – either placed forth by or developed from federal mandates and food industry association initiatives – into the sanitary design of food processing equipment.  It is Dave’s steadfast belief that striving to continuously improve the use of sanitary design will provide higher levels of food safety throughout the supply chain.

Click here to watch the Sanitary Design of Food Processing Equipment webinar now.