Program

Tuesday, 20th of June 2017
09:00 Registration
10:00 Welcome
Andreas Bertram
BLOCK 1 - Markets & Trends
10:10 Frozen bakery products: growth markets and products
Robert Maaßen, Vandemoortele Deutschland GmbH, DE
10:40 Legal challenges in the production and distribution of frozen fine baked goods in Europe
Helmut Martell, Lawyer, DE
11:10 Added value through innovation: Flavor trends for frozen bakery products
Andreas Brügge, Symrise AG, DE
11:40 Networking break & Foyer exhibition &
Tasting: New flavor trends in pastry products
(Biscuits, cookies, cakes): Symrise AG
Block 2 - Functional recipe components in frozen pastry
12:10 The importance of flour quality for frozen baked goods
Dipl. Ing. Ulf Müller, GoodMills Deutschland, DE
12:40 Increased freeze/thaw stability by functional ingredients
13:10 Lunch
14:00 Product differentiation by sourdough processes for frozen fine bakery products
Dr. Peter Stolz, Ernst BÖCKER GmbH & Co. KG, DE
14:30 Challenge of frozen bakery goods - quality factors of baking yeast
Thomas Eierhoff, Uniferm GmbH &Co. KG, DE
15:00 Principles and processing of functional fruit preparations for use in frozen pastry bakery products
15:30 Networking break & Foyer exhibition & guided ZDS Tour
16:15 Clinging and adhesive concepts for surface-applied, lumpy product applications
Jörg Brose, GoodMills Innovation GmbH, DE
16:45 End of first day's talks - Final discussion
17:00 Field trip: Influence of different temperature control profiles during freezing on the freezing quality - Joint sensory pastry evaluation
Test Baking Center, Wachtel, Hilden, DE
approx. 19:00 Return to Solingen & Festive dinner
Wednesday, 21st of June 2017
9:00 Begin of 2nd congress day - Welcome
Block 3 - Technology
09:15 Get out of the tight time corset - Quick chilling and shock freezing makes you more flexible and productive
Sven Nowacki, IRINOX Deutschland GmbH, DE
9:45 Vacuum cooling - what happens to the bread?
Dr. Mathias Kinner, ZHAW, CH
10:15 Vacuum cooling: The process step to improve frozen bakery product quality
Martin Friedrich, Aston Foods International AG, CH
10:45 Networking break & Foyer exhibition & demonstration: shock freezing, Irinox
11:45 Frozen niche product long-life bakery products in the uptrend - focus on manufacturing technology
Peter Cleven, Carlton Food-Technik GmbH, DE
12:15 Technological overview of modern methods of fermentation time control
Gerald Fischer, Uniferm, DE
12:55 Flexible plant technology (fermentation, cooling, freezing)
-> The key to the requirements of tomorrow
Markus Decker, Heinen freezing GmbH und Co. KG, DE
13:15 Lunch
14:15 Areas of application of cryogenic food gases in the production of frozen fine bakery products
Silvia Henke, Linde AG, DE
Block 4 - Frozen Goods Handling & Logistics
14:45 Professional refrigeration logistics: the basis of successful frozen transportation concepts
Britta Heine, Nordfrost GmbH & Co. KG, DE
15:15 The ABC of proper handling of frozen products at the customer
Frank Schmitz, bsc-konzepte GbR, DE
15:45 Final congress discussion
16:00 End of the congress - Farewell
-subject to alteration-
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