Presentations

New Book Release by Cauvain and Clark

Baking Technology and Nutrition: Towards a Healthier World presents an innovative and much needed study of the changes taking place in the world of baking.  Discussion faces on new avenues open to bakers seeking to improve the nutritional value of their products.

Tuesday, March 2nd, 2021

BakeTran’s Presentation on Sourdough Technology

As part of the Cereal and Grains Association Sourdough Webinar, Stan Cauvain spoke on the commercial challenges of Sourdough breadmaking on a commercial scale.  Control of starter quality, dough development and processing were critical in delivering good product quality.

 

Tuesday, March 2nd, 2021

Global Opportunities and Challenges for Bakers

was the topic for BakeTran’s contribution to the South African Association for Food Science and Technology (SAAFoST) Northern Branch Meeting in October 2019.  The potential for bakers to make positive contributions towards reducing the problems of global obesity through fat and sugar reduction was discussed.  Opportunities for reducing energy usage in breadbaking with innovative dough processing methods were explored.  The roles of imagination and the systemisation of company technical knowledge in innovation were highlighted.

Thursday, October 24th, 2019

BakeTran in Australia and South East Asia

After completing a four year collaboration with the Australian Export Grains Innovation Centre based in Perth, WA, we are releasing a series of publications on the functional requirements for Australian wheat in SE Asia. The project overview and the importance of dough rheology during processing are reported in Baking+Biscuit International 2019 vol. 05 and 2020 vol. 04 respectively.

Bread Dough Stickiness Project

Dough stickiness is a particular problem in industrial bakeries as it can lead to plant stoppages, loss of production and wastage; this has become of greater concern with the implementation of lower salt levels in breadmaking.  The joint project between BakeTran and AEGIC showed that the sensory assessment of stickiness was closely related to dough softness.  Objective measurements confirmed that the mechanical shearing of dough by equipment was a significant contributor to stickiness in plant bakeries.

Worshipful Company of Bakers

In a short ceremony at Bakers’ Hall in London on Tuesday 30th October 2018, Stan was admitted as a Freeman of The Worshipful Company of Bakers.  The Bakers’ Company can trace its origins back to 1155 and is the City of London’s second oldest recorded guild.

Recent Books

Third Edition of Technology of Breadmaking with major revisions and new material remains a key technical review of modern breadmaking around the world.

Baking Problems Solved Second Edition with significant editions relevant to problem solving, its Q&A format provides focused information and practical solutions to many problems in the bakery.

Breadmaking: Improving Quality 3rd Edition with full revision and new chapters, provides a comprehensive review of the many factors which affect the quality of bread and fermented products.

 

Tuesday, March 2nd, 2021

Clean Label in Bakery Products Through Process

With an ever increasing interest in clean label formulations the role of process becomes more important.  While enzymes are seen as the natural route to clean label, the importance of ingredient and process interactions is discussed in the December 2019 edition of World of Food Ingredients by Stan Cauvain.

Tuesday, March 2nd, 2021

Reducing or Replacing Fat in Bakery

The roles of fat in bakery products are discussed by Cauvain and Clark in the March 2020 edition of The World of Food Ingredients, and the potential routes for bakers seeking to reduce the fat content of their products are considered.  The importance of fat in delivering acceptable textures is emphasised.

Tuesday, March 2nd, 2021