October once again saw the Australian Society of Baking (ASB) national conference take place.
Held at the Melbourne Cricket Ground on October 23, the event saw people travel from across the country – and even internationally – to attend the night.
ASB chairman Luke Farrell said the ASB Conference was the perfect opportunity to learn about innovations occurring across the industry.
“… and to share with our peers what we are doing to remain relevant,” he said.
The conference featured a number of presentations, including from Paul Martin from Australian Technical Milling Association Australia (ATMAA) who spoke about the future of flour milling; Dr Dea Korcari from Lallemand in the Netherlands spoke about Demystifying the work of enzymes in baking and what it means for the future; while Monica Kate from IRCA in the US presented about the future of chocolate; and Matthew Baker from Heuch Cooling Systems educated attendees about the world of vacuum cooling.
Dinnie Jordan from Kudo Blends delivered an insight into the world of levening agents; and Dr Kaiyang Lim from Corbion in Singapore closed out the day with an informative talk about the world of mould and clean label shelf products to help prevent spoilage.
Following the conference was the Chairman’s Dinner, which was held at The Pullman Melbourne Albert Park, and also included the presentation of the national ABINSA scholarship winners.
David Damour was announced as the winner of the Arthur E Denison OAM Trophy, and Maylee Howard took out the Sydney J Packham OAM Baking Industry Medal. Both winners will be travelling to the US in 2025 to attend the San Francisco Baking Institute on a five-day course.
The 2025 ASB national conference will be held on The Gold Coast in Queensland on October 15.
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