FORUM Fine Bakery from November 10 - 11, 2015

Also this year you can looking forward to exciting presentations, lively discussions and a fantastic program at the FORUM Fine Bakery!

Why you should attend:
New, innovative and freshly-baked subjects have been compiled in one program.  Meet experts from the entire bakery industry and continue to extend your network. The foyer exhibition and the coffee breaks offer the opportunity to directly contact the lecturers and provide an optimum platform for getting to know potential business partners.

Try new and international bakery products in our product exhibition. Watch demonstrations during coffee breaks or use the festive dinner on the first evening of the event to once again exchange the knowledge you have obtained during the congress.

Contents of the congress:
Each year, in co-operation with an advisory committee consisting of important personalities from the entire bakery industry, ZDS is thinking about subjects that should be of interest to you.

What is or will be the trend? Where do new, attractive markets develop? What are the innovations in the area of machines and plants? Subjects around the possibilities of national and european funding opportunities for innovation projects, packaging as a marketing tool and functional raw materials will be explained and discussed.

This year`s topics:

  • Current trends and the turkish market for fine bakery products
  • Possibilities and legal aspects by using nutraceuticals for fine bakery products
  • National and european funding possibilities for innovation projects
  • Availability, price votality and quality aspects for raw materials (e.g. Nuts, ancient grain, fats)
  • Automation and innovative technologies for the production of fine bakery products
  • Opportunities and challenges: packaging concepts and packaging as a marketing tool

 

ZDS Bakery-Congresses with great resonance!

Also last year, both, the topics as well as the speakers who have been chosen were evaluate very well by the present participants. Below you can find a few statements of congress visitors:

"Top. I'm thrilled! Please keep it up."

"Great program and very interesting presentations. In particular, the discussions were very positive."

"The conference was very well organized and the speakers and their presentations were very good."

"Good mix of topics."

Congress Programme

<b>Tuesday, November 10 2015</b>
10:00 <i>Welcome by ZDS Management</i> <a href="http://www.zds-solingen.de/index.php?id=11#c2098">Andreas Bertram, ZDS
<b>Trends and Markets</b><br />
10:15 Trends and future market opportunities in fine bakery <a href="http://www.zds-solingen.de/index.php?id=758#c9042">Chris Brockman, Mintel Group Ltd.
10:45 A success story: From baker to the world champion of confectioners <a href="http://www.zds-solingen.de/index.php?id=758#c8866">Bernd Siefert, Konditorei Siefert
11:15 Small packaging sizes: The key to success <a href="http://www.zds-solingen.de/index.php?id=758#c8837">Dr. Annette Horvath, Bahlsen GmbH & Co. KG
11:45 <i>Coffee break</i>
<b>NUTRACEUTICALS</b><br />
12:15 How nutrition information and labelling influences consumers choice <a href="http://www.zds-solingen.de/index.php?id=758#c9326">Per Sundelin, The Healthy Marketing Team
12:45 Challenges and advantages when using nutraceuticals in Fine Bakery products <a href="http://www.zds-solingen.de/index.php?id=758#c8855">Katharina Jobst, DSM Nutritional Products Europe Ltd.
13:15 <i>Lunch</i>
<b>INGREDIENTS</b><br />
14:15 Hazelnuts and almonds: Availability, Price volatility and quality characteristics <a href="http://www.zds-solingen.de/index.php?id=758#c8865">Jonny Fahje, Olam Europe BV
14:45 Functionality of the main components of wheat flour for the baking quality <a href="http://www.zds-solingen.de/index.php?id=758#c8795">Prof. Dr. Klaus lösche, ttz Bremerhaven
15:15 Superfood: Use of Chia gel in wheat flours and batters <a href="http://www.zds-solingen.de/index.php?id=758#c8838">Dipl.-Ing. Viktoria Zettel, Universität Hohenheim
15:45 <i>Coffee break</i>
16:30 Colombia Panela as an alternative sweetener in fine bakery products Siggi H. Schilg, FedePanela Consulting
17:00 Coconut blossom sugar as an alternative sweetener in fine bakery products <a href="http://www.zds-solingen.de/index.php?id=758#c9434">Tobias Fischer, Goodmood Food
17:30 How does the future of the nutrition profile for Fine Bakeries look like <a href="http://www.zds-solingen.de/index.php?id=758#c9086">Steffi Kochtrotz, Buchautor und Foodbloggerin
18:00 <i>Festive dinner</i>
<b>Wednesday, November 11 2015</b>
09:00 <i>Beginning of the second day</i>
09:15 The Turkish bakery market: A growing market between tradition and innovation <a href="http://www.zds-solingen.de/index.php?id=758#c8980">Ebru Üstün, ETI Gida Sanayi ve ticaret A.S.
<b>AUTOMATION</b><br />
09:45 Weihenstephan standard: The way to a networked manufacturing of baked goods <a href="http://www.zds-solingen.de/index.php?id=758#c8932">Romy Eichler, Technische Universität München
10:15 Practical example: Implementation of the Weihenstephan standard and industry 4.0 <a href="http://www.zds-solingen.de/index.php?id=758#c8806">Thomas Lantermann, Mitsubishi Electric Europe B.V.
10:45 QR-code supported software for maintenance and cleaning of machinery and equipment in the confectionery industry <a href="http://www.zds-solingen.de/index.php?id=758#c8854">Mostafa Akbari, Bitstars GmbH
11:15 <i>Coffee break</i>
<b>INNOVATIVE TECHNOLOGIES</b><br />
11:45 Industrial manufacturing of Meringue products <a href="http://www.zds-solingen.de/index.php?id=758#c8927">Peter Saurer, Food Selection GmbH
12:15 New pastry forming procedure with high innovation potential <a href="http://www.zds-solingen.de/index.php?id=758#c8794">Matthias Drees, OKA GmbH & Co. KG
12:45 Reduction in baking time by infrared technology <a href="http://www.zds-solingen.de/index.php?id=758#c9077">Erik Geysen, Infrabaker
13:15 <i>Lunch</i>
<b>PRE-COMPETITIVE RESEARCH AND DEVELOPMENT</b><br />
14:15 National and European funding opportunities for innovation characteristics <a href="http://www.zds-solingen.de/index.php?id=758#c8661">Dr. Knut Franke, DIL e.V.
<b>PACKAGING</b><br />
14:45 Impairment of the sensory product quality by packaging <a href="http://www.zds-solingen.de/index.php?id=758#c8864">Prof. Dr. Thomas Simat, Technische Universität Dresden
15:15 Packaging specific benefits when using lightweight packaging qualities <a href="http://www.zds-solingen.de/index.php?id=758#c8805">Gabriel Goldmayer, Metsä Board Deutschland GmbH
15:45 <i>Final discussion / End of the event</i>
(subject to alterations)

Foyer Exhibition at FORUM Fine Bakery - NEW booths available!

Are you interested in presenting your company, your machinery or your products in front of an international audience?

This is your chance! Within the scope of our event FORUM Fine Bakery 2015 from November 10 - 11, 2015, we are pleased to tell you, that we are organizing a foyer exhibition. Do your registration now and save one of our new booths.

A place where you can meet your prospective customers and establish useful contacts with experts from the whole industry.

For more information please click here.

 

Symrise shows first teaser of the Trend Study “Pleasure Insights and Inspirations”

Symrise develops, produces, and sells flavors and functional ingredients for use in foods, beverages and health products. This includes culinary products & snacks, sweets & desserts, dairy products & ice cream, beverages and nutritional supplements.

Sweets represent enjoyment. But today’s consumers want enjoyment coupled with healthy nutrition. This desire is no longer a contradiction – and Symrise is supplying the needed solutions.

Symrise conducted a comprehensive cross category and cross country Trend Study based on Pleasure to deepen and broaden our comprehensive understanding of Pleasure. Symrise transferred this knowledge into the bakery segment, and interdisciplinary teams translate these understandings into market relevant product concepts and product solutions. Symrise showcase extracts from the Trend Study as well as selected concepts and products during the ZDS-FORUM Fine Bakery taking place November 10 - 11, 2015 - for today´s and future innovative bakery products.

Symrise always inspiring more...

 

 

Innovative and tasty: The use of Chia gels in wheat doughs and masses

A presentation by Viktoria Zettel, PhD student at the Hohenheim university

This contribution outlines the overall benefits of Chia gels in wheat doughs and particularly in fine bakery products.

Chia seeds contain a number of substances which have positive characteristics in view of nutritional physiology. Chia seeds have been approved in the EU as new food ingredient since 2009. The use of 10% Chia in bakery products has been authorized since 2013. The ground and water-swollen Chia seeds result in a gel that may be used in bakery products.

Dough-rheological measurements of wheat doughs and masses with different percentages of Chia gel will be depicted that allow conclusions on the processability of these doughs/masses. Subsequently the results of the baking trials and the characterization of the baked goods after storage will be presented.

Presentation at the FORUM Fine Bakery on Tuesday, 10th November.

More Information

Date:
Tuesday, November 10, 2015, 10:00 am until
Wednesday, November 11, 2015, about 03:30 pm

Venue:
ZDS-The Academy of Sweets
De-Leuw-Str. 3-9
42653 Solingen

Fee:
Fee for members of the ZDS-association: 1295,- Euro
Fee for non-members:                            1695,- Euro
25% deduction for each further participant of a company

Do you have any questions or suggestions? Please call us or send us an email!

The fee includes the congress documentation (digital on USB-Card), refreshments, lunch and a festive buffet dinner at the first congress day.

Your Project Assistant

Melanie Skrzys

Do you have some questions or suggestions for this event? Or do you like to registrate? Please call me or send me an e-mail!

Phone: +49 (0) 212 59 61 -14

Mon. - Fri. 08:00 - 16:00 

seminar(at)zds-solingen(dot)de

 

 

Our Media partners for FORUM Fine Bakery

An event with the kind support of:

DER KONGRESS - BEIRAT

 

 

Foyer Exhibition

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