Powder Tec 2017 - Food goes Powder
Wednesday, Dezember 13, 2017
Chairman: Prof. Rainer Barnekow, University of Applied Sciences Ostwestfalen-Lippe Prof. Rainer Barnekow
9:00 Registration
9:45 Congress Opening and Welcome Andreas Bertram, ZDS
Session 1 - Powder: Prozess - Product - Performance
10:00 Food goes Powder - Basics, Trends and innovative Processes Prof. Rainer Barnekow, University of Applied Sciences Ostwestfalen-Lippe, DE
11:00 Is it tacky or still flowing? Physical studies of the process and material parameters for the production of flowable powder agglomerates Prof. Dr. Langenberg, University of Applied Sciences Bremerhaven, DE
11:45 Networking Break & Foyer-Exhibition & Demonstration
Session 2 - Added value by powder process technologies - "Redesign your process"
12:15 Mixed well is half baked .... How premixes influence the quality of pastries Stefan Ruberg, amixon GmbH, DE
13:00 Lunch & Tour ZDS
14:30 Optimal powder incorporation into liquids -induction, wetting and dispersing of powders Denis Hunn, ystral GmbH, DE
15:15 Efficient, electrostatic powder coating of food Andreas Rasche, Gema Europe Srl, DE
16:00 Networking Break & Foyer-Exhibition & Demonstration
17:00 More flexible and efficient mixing technology through crosslinked production Karsten Ollesch, Glass GmbH & Co. KG, DE
17:45 Mixing by gravity: Product-friendly mixing technology for delicate foods Bastiaan Soeteman, Lindor B.V., NL
18:30 Final Discussion - End of the first Congress Day
18:45 Festive Evening Buffet
Thursday, Dezember 14, 2017
Chairman: Prof. Rainer Barnekow, University of Applied Sciences Ostwestfalen-Lippe Prof. Rainer Barnekow
9:00 Begin of the Second Congress Day, Welcome
Session 3 - Latest application examples of powders
9:15 Pow(d)erful Natural Colours for Food & Beverage Christian Benetka Uher, DOEHLER GmbH, DE
10:00 Reactivity and functionality of the main components of wheat flour for the pastries quality - Chemical reaction correlations as a precondition for specific procedures in the bakery Prof. Dr. Klaus Lösche, NFT Europe Srl, DE
10:45 Networking Break & Foyer-Exhibition & Demonstration
11:30 The use of powder lecithins in the food industry Waldemar Buxmann, Sternchemie GmbH & Co. KG, DE
Session 4 - Powder & Mixers: Hygiene, Safety & Packaging
12:15 Handling of powdered products in the confectionery industry Michael Stahl, AZO GmbH + CO. KG, DE
13:00 Lunch
14:00 Wet cleaning process (Wash In Place) and cleaning validation in horizontal mixers for pastries and confectionery Sebastian Steinkamp, Gebrüder Lödige Maschinenbau GmbH, DE
14:45 Networking Break & Foyer-Exhibition
15:15 Modern Explosion Protection and Safety Approaches towards Powder Handling and Storing Processes – HOW to protect WHAT Dr.-Ing. Johannes Lottermann, Rembe GmbH Safety + Control, DE
16:00 Sustainable solutions for dust tight packaging of powder products Marcus Velezmoro, Robert Bosch Packaging Technology GmbH, DE
16:45 Final Discussion
17:00 End of the Congress - Farewell
Subject to Alteration
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