Forum Tiefkühl-Backwaren – Forum Frozen Bakery Products CIB-936 Seminar expired

03.09. - 04.09.2019

Bakery products are one of the growth drivers in the category Frozen food. The availability and product variety of frozen bakery products is constantly increasing. With annual growth rates of more than 2 percent, this segment comes under increasing competitive pressure.

ZDS would like to support this development with solutions for improving the quality of the products and saving potentials in production as well as support ideas to increase product differentiation.

With the „Forum Frozen Bakery Products“ the ZDS presents a seminar that focuses on current market and innovation trends for the frozen baked goods industry. In addition to top-class lectures, the congress offers interesting demonstrations and the presentation of functional product samples.

Topic preview:

Markets & Trends

  • European markets and growth opportunities
  • Focus on consumer wishes: the WHY behind the success story of frozen bakery products
  • International Trendscope Analysis: Development potential for frozen bakery products

Ingredients

  • Tailormade Clean Label Solutions - Consumer acceptance through innovation
  • Natural potentials of the grain: Problem solver for frozen bakery production
  • From fermentation and fractionation to fine grinding and recombination

Process technology

 

  • New technology strategies for freezing and assembly processes
  • Targeted modification of dough properties in the continuous dough production of frozen bakery products
  • Product and process optimization through sensor-controlled atmosphere monitoring

Food law

 

  • Publication of control reports on the Internet?  The "Top Secret" campaign by Foodwatch and "AskThe State".
  • Legal requirements and limitations for the use of additives, processing aids and enzymes   

and much more

Here you can download our flyer as PDF

 

Presenter:

  • Hartmut Grahn, Managing partner der GfB 

Speakers:

  • Dr. Sabine Eichner, German frozen food institute e.V.
  • Bruno van Winckel, Puratos GmbH
  • Julien Huen, ttz Bremerhaven
  • Albert Reichenbach, aTmos Licht- und Lufttechnik GmbH
  • Jörg Brose, GoodMills Innovation GmbH
  • Stefan Hoh, Bühler AG
  • Sascha Schigulski, cibus Rechtsanwälte
  • Markus Messemer, food iT Consulting e.K.
  • Andreas Brügge, Symrise AG

and many more!

 

Here are some of our Speakers:

Stefan Hoh, Bühler AG, CH
Stefan Hoh is responsible for the product management of the business unit Bakery at Bühler AG. He drives the development of the portfolio on tactical and strategic level, incl. processes, machines, services and automation. He has more than 10 years of experience in the B2B industry and holds two Master degrees in Executive Management and Food Technology from leading universities in Germany and Switzerland. On a personal note, he’s a passionate bread baker and ultra-distance runner.
The Presentation: Mass customization in frozen bakery? Targeted modification of dough characteristics on industrial level.
From mass production to mass customization in frozen bakery? The presentation shows how new process technologies and the potential of digitalization enable the target-specific modification of dough characteristics – such hydration, fermentation, elasticity, plasticity and others. Industrial producers can not only adapt to ever-changing consumer trends – such as clean label – in a more agile way, they also may benefit from lower manufacturing costs. Mastering the new tools however is not always an easy task: the presentation concludes with key pre-requisites to be met in order to leverage the full potential.


Jörg Brose, GoodMills Innovation GmbH, DE
Short- vita: studyies in communications engineering (FH Düsseldorf) / trained businessman, wholesale and foreign trade (Backring Osnabrück) / bakery apprenticeship (Bäkerei Schmidt Pr. Oldendorf) / master baker (Weinheim) / business economist of trade (Weinheim) / operation manager, semi-instrial bakery (Mettingen) / product manager bakery products (GMI, Hamburg)
The presentation: Natural potential of grain: Problem solver for frozen bakery production from fermentation and fractionation to ultra-fine grinding and recombination

Markus Messemer, food iT Consulting e.K., DE
Markus Messemer has been working as a recipe developer for bakeries and confectioners as well as for the baking agent industry since 2008. His main field of activity is the development of declaration-friendly recipes (Clean Label) for breads, rolls, snack biscuits and yeast doughs. With ingredio GmbH (www.clean-ingredients.de), where he is responsible for selecting the product range and creating mixtures, he offers a comprehensive range of raw materials as a wholesaler. These are based on the fact that the processor can communicate to his customers which ingredients he uses. Mr. Messemer also teaches raw materials science and recipe development both in master classes and seminars for bakeries.
The Presentation: Innovative recipe development for frozen baked goods
"Innovative recipe development for frozen baked goods" clearly demonstrates the path from the product idea to the (declaration-friendly) frozen product. The concept and structure of the recipes will be explained in detail so that you can put your own ideas into practice rationally, sustainably and cost-effectively.

Andreas Brügge, Symrise AG, DE
Andreas Brügge has been working for Symrise AG in Holzminden since December 2015 as Category Development Director Bakery & Cereals in the Flavor Division for the EAME region (Europe, Africa & Middle East). Previously, he worked for more than 25 years in the bakery supplies industry. Of these more than 10 years as managing director of the Plange mill in Neuss, which at that time still belonged to the Werhahn KG in Neuss, where he u. a. was responsible for the management of the Bakery Ingredients division. He started his career in marketing and sales with Unilever in 1989, followed by international sales and management functions, worldwide export and other positions at well-known companies in the food industry. Andreas Brügge was born in 1961, learned to cook and studied food technology in Lemgo after a few years in the upscale hotel catering industry. He is married, has two grown sons and lives with his family in Korschenbroich.
The presentation: International Trend Scope Analysis: Development potentials for frozen bakery products
Introduction Symrise Trendscope methodology / Growth and Innovation platforms / Major consumer trends / Opportunities for the bakery industry esp. frozen bakery goods / Tasting opportunity of product samples

Robert Maaßen, vandemoortele Deutschland GmbH, DE
Robert Maaßen successfully completed his studies in business administration with focus on marketing and sales at the University of Applied Sciences in Aachen. From 1987 to 1996 Robert Maaßen was district manager at Kronenbrot GK. In 1996 he took over the sales management of the company and in 2002 he became member of the management at Kronenbrot KG. 
Since 2007, Robert Maaßen is managing the business for Germany and Austria as Country Commercial Manager at Vandemoortele Deutschland GmbH. Robert Maaßen is also involved in the organisations "Verband der Großbäckereien", "Backzutatenverband" and „Association of Plant Bakers (AIBI)“.  
The presentation: European markets and growth opportunities - The fresh solution for convenience baked goods
European markets: (other countries – other tastes / General changes: Demography, (food) markets)
Growth opportunities/trends: (Digitization / New Work / Personalisation / Healthy lifestyle / New ecology / Globalization / What does the customer of the future need?)
The fresh solution for “convenience bakery products” (Daily challenges / “Convenience” as the fresh solution / Advantages of Convenience bakery products)

 

 

 

 




 

Tags used: #Frozen food,#Frozen bakery,#Congress

Date(s)0

Participant limit

100 Participants for this seminar
3 Participants  per company

Sprache(n):

  • DE
  • EN

Participant fee

1.290,00 €

Reduced Participant fee (only for members of ZDS e.V.)

995,00 €

Services included

  • Congress documentation on USB flashcard
  • Refreshments: snacks and drinks
  • Lunch at both congress days
  • Festive congress dinner at the first day

This seminar is already expired and can not be booked.

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Discount

For the 2nd and any further participant of the same company attractive discounts are available.
For universities a discount of 50% is granted

We are happy to help

Do you have questions, requests and/or suggestions?
Please contact us:

ZDS – The Academy of Sweets
De-Leuw-Str. 3 - 9
D-42653 Solingen, GERMANY
T. +49 (0) 212 / 59 61-32

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