The word from the conference

Gluten, training, trends and labelling were all on the table at the Industry National Conference.

Upstairs from the Baking Industry Trade Show at Moonee Valley, The Industry National Conference provided a hot bed of information and networking opportunities. Speakers ranged from Dr John Williams, who spoke about gluten avoidance, and Anthony Donnelan who spoke on measurements to Janet Blythman, Lynette McClatchy and Phillippa Grogan who spoke on the Women in Baking forum.

Tony Smith said speaker topics were chosen based on the questions he was regularly asked in his role at the Baking Association of Australia (BAA).

“For instance, a lot of people don’t know that if you slice a loaf of bread and package it before a customer arrives in the shop, then that’s regarded as pre-packaged, and has to have certain things written on the label. That’s why we asked Mal Barlett to come and speak about packaging,” Tony explained.

Erica Urquiaga from Baked by Erica is an industry newcomer, and attended the word from the conference to make connections.

“I had a brilliant time, and managed to self-appoint a mentor in John Packham. I feel so lucky to have met him and be able to tap into his 40 years of baking expertise,” Erica said.

Others, such as Laurie Whelan from The Good Loaf Sourdough Bakery and Café in Bendigo said he was looking forward to catching up with old friends and hearing what was going on in the industry. “The gluten discussion was particularly interesting,” he said.

Next year, the conference will again run alongside the Baking Industry Trade Show, which will be held at the Gold Coast.

From the speakers

Kevin Gilbert, on artisanal baking in New Zealand: “We’re seeing a return of the craft, and consumers who are accepting a darker colour loaf of bread.”

Colin Abbot, on the baking packaging and training restructure: “We’re at the end of the development stage, getting it ready for endorsement by the end of the year.”

John Williams, on gluten and sourdough: “There is some evidence to suggest coeliacs can tolerate long-fermented bread.”

Mal Bartlett, on labelling requirements: “If a customer chooses a loaf and then you slice it, it’s still a naked loaf and not considered pre-packaged.”