Submission Deadline: Thursday,  May 20, 2021

INFORMATION

Transform your research, ideas, and best practices into a presentation at BakingTECH 2022. Given by many of the industry’s top minds, presentations are meant to spark the imagination, encourage dialogue, and drive new solutions to the baking industry’s greatest challenges.

NEW THIS YEAR!   The conference will feature tracks focusing on the type of professional baker.  These tracks will be geared towards:

Retail Bakery/Emerging Wholesale Bakery

Retail bakeries selling products directly to consumers looking to expand into scaling to wholesale production to deliver to accounts such as restaurants, supermarkets, delis and coffee shops.  This also encompasses bakeries that have emerged into wholesale production.

Industrial/Commercial Bakery

Large scale production with delivery to commercial accounts.

Learn about the topics of primary interest for each of the conference tracks by clicking here.

The Program Committee is seeking paper proposals for BakingTECH 2022 to be held February 27 – March 1, 2021 in Chicago, IL! Anyone interested in sharing their experiences, ideas, or the latest technologies with the greater commercial baking community is asked to submit a paper presentation proposal by Thursday, May 20, 2021.

TRACKS AND TOPICS

+RETAIL BAKERY/EMERGING WHOLESALE BAKERY

Transition to Wholesale
Scaling for Increased Production….
  • Training for staff
  • Pricing
  • Staffing
  • How do you find your customer?
  • Procurement
  • Sustainability
  • Waste Management
Ingredient Technology
  • Reducing Sugars
  • Functional Fibers
  • Health Foods Trends
  • Cannabis
Engineering
  • Packaging – Single Serve Packaging, Sustainable/Recyclable
  • Automation – Industry 4.0
  • Ovens
  • Proofers
  • Maintenance Operations
  • New Line Construction
Marketing and Sales
  • E-Commerce
  • Direct Consumer Sales

+INDUSTRIAL/COMMERCIAL BAKERY

Ingredient Technology
  • Reducing Sugars
  • Functional Fibers
  • Health Foods Trends
  • Cannabis
Engineering
  • Packaging – Single Serve Packaging, Sustainable/Recyclable
  • Automation – Industry 4.0
  • Ovens
  • Proofers
  • Maintenance Operations
  • New Line Construction
Marketing and Sales
  • E-Commerce
  • Direct Consumer Sales
  • Co-Packaging
  • Private Label
Artisan Baking
  • Marketing Various Breads around the World
  • Automation
  • Frozen Food

CONTACT INFORMATION

Questions? Contact Tawnee Brydebell at tbrydebell@asbe.org

SUBMISSION GUIDELINES

  1. All papers must be submitted by 11:59 p.m. Eastern Standard time, Thursday, May 20, 2021.  At 12:00 a.m. on May 21, 2021, the paper submission form will be closed.
  2. Papers must be submitted online through the paper submission form.  No fax copies, disks or email submissions will be accepted.
  3. Each presenter may submit multiple papers.
  4. Duplicate papers (reporting the same data) that are submitted under a different title or author will be vetted and will not be considered.
  5. Please note that during the submission process, you will not have an opportunity to save and edit your work.  We recommend you complete your information in Word (or another text format) so that you can edit, spell check and save for your records.  Once you have all the information compiled, you can simply cut and paste to the online form to submit your completed paper.
  6. Proof your submission carefully for spelling and grammatical errors.  Double-check all sections of your submission.  Your submission will be used in promotional materials and will be printed as is and will not be edited by ASB staff.
  7. All submissions are final. Once you’ve submitted your paper, you will not have the opportunity to make changes or edits to the submission.
  8. Do not include industry, trade, or product names in your paper title or content.  Generic terms should be used instead of trade names.  Any trade names will be changed to their generic or component name.  The use of company or product names as a means for promotion/advertising is strictly prohibited.  Please review ASB’s commercialism policy by clicking here.
  9. Submitting a paper does not guarantee acceptance for a paper presentation at BakingTECH 2022.
  10.  Due to the size and time demands of BakingTECH, it is not possible to guarantee time for all paper submissions.  Priority will be given to work which is original, concentrates on the BakingTECH 2022 topics/categories, and has not been presented or submitted elsewhere.  Final disposition of your paper, should it be accepted, is at the discretion of the ASB BakingTECH 2022 Program Committee.

CONTACT INFORMATION

Questions? Contact Tawnee Brydebell at tbrydebell@asbe.org

SUBMISSION REQUIREMENTS - WHAT YOU SHOULD KNOW BEFORE YOU SUBMIT

1.  All paper submissions will require the following in order to be considered and reviewed by the Program Committee.

  • Contact information for author/presenter (ie. address, phone, email)
  • Title (maximum 10 words) should convey without excessive detail the paper subject matter.
  • Topic of paper and subcategory within identified topic
  • Three Learning Objectives
  • Paper Content (should be between 150 to 200 words OR 750 to 1000 characters).  Provide enough details so that the Program Committee can evaluate the potential quality and interest of your presentation at BakingTECH 2022. Click here to see samples.
  • References (if appropriate)
  • Professional Biography (under 150 words or 750 characters)

2.  Papers cannot contain illustrations, images or graphs.  If the paper is accepted, presenter can include these items in their final presentations.

3.  Author/Presenter will be required to acknowledge that they have reviewed and understand ASB’s commercialism policy.  The submission process is not complete until this has been done.  Paper submissions received without the acknowledgement of ASB’s commercialism policy will not be considered.

4.  Author/Presenter will be required to acknowledge that they have reviewed and agree with the terms on the ASB’s speaker agreement.  The submission is not complete until this has been done.

5.  Author/Presenter will be required to acknowledge they have reviewed and agree with the Society’s Code of Conduct.  This submission is not complete until this has been done.

6.  Authors selected to present a paper will be required to submit additional materials for review by the Program Committee.  Additional materials will be a draft PowerPoint (due in December 3) and final PowerPoint (due January 21).  Complete instructions for speaker and paper presentations will be provided upon notification paper’s acceptance.

CONTACT INFORMATION

Questions? Contact Tawnee Brydebell at tbrydebell@asbe.org

SELECTION PROCESS

  1. The deadline to submit a paper is Thursday, May 20.
  2. Upon submitting a paper, you will receive a confirmation for your records.
  3. The BakingTECH 2022 Program Committee and staff will review each submission and make presentation selections, and you will be notified via email of the disposition of your abstract by late June 2021.
  4. Acceptance of paper by the Program Committee obligates the author to present the paper and pay the meeting registration fee and all other related meeting expenses.  BakingTECH 2022 registration will open in September 2021.
  5. If you wish to withdraw your submission after having confirmed your acceptance, inform ASB in writing immediately to tbrydebell@asbe.org

CONTACT INFORMATION

Questions? Contact Tawnee Brydebell at tbrydebell@asbe.org

PLANNING COMMITTEE