Baking & Snack - December 2007 - 91

MEETING PREVIEW

Survival Tips
ASB's BakingTech 2008 offers solutions and insight for facing industry challenges.

B

akingTech, the American Society of Baking's
(ASB) annual conference, is set for March 1-5,
2008, at the Chicago Marriott Downtown, Chicago, IL. This year's event, hailed as the "best
week in baking," promises technical solutions, innovative ideas and opportunites for professional development. The conference will provide the information
necessary for surviving the wave of
issues and challenges facing the industry
today. The appropriately themed technical program: Surf 's Up, features topics to
help bakers surf the tide of changes.
More than 1,250 baking professionals
are expected to participate in the conference, which will include 30 technical seminars, peer-topeer workshops, professional development luncheons
and leadership forums. ASB's MarketPlace will feature
180 innovative ingredient and equipment suppliers.
The event kicks off on Sunday with a new-member
luncheon, the ASB MarketPlace and opening reception.
Monday will begin with the third annual Baking Hall

of Fame induction ceremony followed by the keynote
address. Monday afternoon sessions include: Exploring New Markets for Products and Opportunities, Lean
Manufacturing Concepts and Using External Resources.
The ASB MarketPlace will take place from 3:30 to 6 p.m.
Tuesday's topics include: A Global View of Functional
Foods and Their Economic and Health Implications,
Dough Rheology, A Far-East Perspective on Food Security and Safety, and Managing Human Capital and the
Loss of Knowledge Management. Tuesday afternoon features the professional development lunch, The Baking
Industry's International News, WBIN, and ASB's solution center, which will feature breakout groups covering
timely topics.
Wednesday morning's ASB leadership forum will cover
Convergence: Anticipating the Impact of Shifting Generations and Social Responsibility.
For more information, visit ASB's Web site dedicated to
BakingTech, www.bakingtech.org, or contact ASB at (866)
920-9885 or info@asbe.org.
Ⅲ
- Holly Bradley

Quality Blades...Quality Slicing
At Hansaloy we manufacture and supply the world's leading bakery blades
* Precise Slice Widths
* Reduced Crumb During Slicing
* Improved Slice Texture
* Extended Blade Life

HANSALOY
CORPORATION

820 West 35th Street * Davenport, IA 52806 USA
Phone: 563-386-1131 * Fax: 563-386-7707
sales@hansaloy.com * www.hansaloy.com
1-800-553-4992

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For more information, see Page 113

94 / BAKING & SNACK / December 2007

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http://www.bakingtech.org http://www.hansaloy.com

Baking & Snack - December 2007

Table of Contents for the Digital Edition of Baking & Snack - December 2007

Contents
Baking & Snack - December 2007 - 1
Baking & Snack - December 2007 - 2
Baking & Snack - December 2007 - 3
Baking & Snack - December 2007 - Contents
Baking & Snack - December 2007 - 5
Baking & Snack - December 2007 - 6
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