Baking & Snack - December 2006 - 26

BakingTech
2007
March 4 - 7
Chicago

Program Preview
Plan to Participate !
Sunday, March 4

ASB MarketPlace
Officer's Welcome Reception

Monday, March 5

Opening Ceremony
Baking Hall of Fame Induction Ceremony
Kenote Address - Alton Brown
ASB MarketPlace
ASB BakeTalk I - Is Bromate Back ?
- Cleaning Up your Label
- Merchandising to Shifting Generations
- Food or Fuel ?
- Creating Packaging Alternatives

Tuesday, March 6

ASB BakeTalk I - Sanitary Equipment Design
- Exploring Vitamin D
- Where Have all the Bread Trays Gone?
- Engineering Maintenance - Cost vs. Investment
Peer Leadership Luncheon - Measuring The Value Of Relatiionships
ASB Baking Solution Center - Best Practices - Litmus Testing For Allergens
- Tricks of the Trade - Process Control Systems
- Bakery Start-Ups - Analyzing Performance
R & D - QA - Managing Fats - Replacement Strategies - Starch Replacing Fats
- Formulation Strategies for Whole Grains
- Whole Grains - Ingredient Replacement Strategies- Reconstitution Strategies for Whole Grains
- Whole Grain Flour Strategies
Product Management - Indentifying Front Line Supervisors
- Exploring Communication Technology

- Cross Contamination & Practical Food Safety
Engineering - New developments in co-generation
- Cost effective robotics
- Warehouse freezers - Science of freezing/thawing

Wednesday am, March 7

- Workforce Sustainability
- Ingredient Sourcing
- Raw Materials Influence on Equipment & Maintenance
- Energy Futures
- Ensuring Profitability
For more information contact:

American Society of Baking
Toll free: 866/920-9885
Email: asbe@asbe.org

www.BakingTech.org
For more information, see Page 117

28 / BAKING & SNACK / December 2006

NEWS FRONT
Sticky Fingers unveils
new packaging
Sticky Fingers Specialty
Foods, Inc., Spokane, WA,
announced new packaging
for its line of English scone,
brownie, muffin and Irish
Soda bread mixes. The foil
bag was designed to ensure
freshness, while the colors and graphics sought
to capture the flavor and
wholesome ingredients of
the premium-line mixes.
"Our newly designed
bags, with their luminous
colors and mouthwatering
graphics, say it all," said
Tom Owens, co-founder of Sticky Fingers Bakeries. "The graphics
on our new bags are bound to bring a smile and will likely make
the viewer hungry as well."
The Sticky Fingers trans-fat-free product line contains no artificial flavors, colors or preservatives.

Turano Baking wins award
Turano Baking Co., Berwyn, IL, won a family business of
the year award from the Family Business Center of Loyola
University Chicago, IL. The award recognized "superior
Illinois-based family businesses that demonstrate a
commitment to both business and family." The company was the winner in the
large business category.
The company bakes authentic crusty breads from
family recipes, including one dating back to 424 BC. Headed by
Renato (Ron) Turano, the company operates plants in Berwyn,
Bolingbrook and Bloomingdale, IL.
"Turano has been a staple in the Italian business community in Chicago and throughout the country since its inception
in 1962," said a representative from Loyola in announcing the
award. "The company's Italian heritage has been an important
aspect of their success, and they take tremendous pride in their
involvement in many baking industry groups and ItalianAmerican organizations in Chicago and around the world."
The Family Business Center of Loyola conducts research
on family business leadership, the communication patterns
of business-owning families, the role of trusts and trustees in
family firms, the performance of family businesses versus
non-family managed counterparts and demographic profiles
of family businesses across the US.
http://www.BakingTech.org
Baking & Snack - December 2006

Table of Contents for the Digital Edition of Baking & Snack - December 2006
