Exciting Lectures From Top Experts

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DIOSNA Dierks & Söhne
Lecture
How to increase the water absorption of your baked goods
25-Oct-202108:30 - 09:01 26-Oct-202100:30 - 01:01 26-Oct-202116:30 - 17:01 Europe/Berlin (UTC+02:00)
Vemag Maschinenbau
Lecture
Product variety and flexibility in dough and mass portioning with VEMAG BAKERY SOLUTIONS.
25-Oct-202109:00 - 09:38 25-Oct-202117:00 - 17:38 26-Oct-202101:00 - 01:38 Europe/Berlin (UTC+02:00)
KOMA Cooling & Conditioning
Lecture
4 methods semi-industrial bakeries can ensure consistent, high quality products
25-Oct-202109:30 - 09:46 25-Oct-202117:30 - 17:46 26-Oct-202101:30 - 01:46 Europe/Berlin (UTC+02:00)
Backdigital
Lecture
AI Reports for Duty in the Bakery - Intelligent Sales Forecasting
Live Q&A 25-Oct-202110:00 - 10:16 Live Q&A 25-Oct-202118:00 - 18:16 Live Q&A 26-Oct-202102:00 - 02:16 Europe/Berlin (UTC+02:00)
Rademaker
Lecture
Discover why frozen dough and par-baked frozen could be a great addition for your bakery
25-Oct-202110:30 - 10:47 25-Oct-202118:30 - 18:47 26-Oct-202102:30 - 02:47 Europe/Berlin (UTC+02:00)
AIBI – International Association of Plant
Lecture
The EU Farm to Fork Strategy: a quiet revolution for the bakery sector.
Live Q&A 25-Oct-202111:00 - 11:17 25-Oct-202119:00 - 19:17 26-Oct-202103:00 - 03:17 Europe/Berlin (UTC+02:00)
Gira
Lecture
Pan-European view of opportunities and threats for operators along the bakery supply chain
25-Oct-202111:30 - 11:51 25-Oct-202119:30 - 19:51 26-Oct-202103:30 - 03:51 Europe/Berlin (UTC+02:00)
AZO
Lecture
Sustainable raw material automation of minor & micro ingredients automation
25-Oct-202112:00 - 12:22 25-Oct-202120:00 - 20:22 26-Oct-202104:00 - 04:22 Europe/Berlin (UTC+02:00)
VMI
Lecture
The latest in continuous mixing
25-Oct-202113:00 - 13:39 25-Oct-202121:00 - 21:39 26-Oct-202105:00 - 05:39 Europe/Berlin (UTC+02:00)
Seebo
Lecture
Reducing quality, waste & yield losses using AI - baked goods leaders share their strategies
25-Oct-202113:30 - 13:54 25-Oct-202121:00 - 21:24 26-Oct-202105:30 - 05:54 Europe/Berlin (UTC+02:00)
GoodMills Innovation
Lecture
What really matters: sustainably tasty
25-Oct-202114:00 - 14:30 25-Oct-202122:00 - 22:30 26-Oct-202106:00 - 06:30 Europe/Berlin (UTC+02:00)
Arbeitsgemeinschaft Getreideforschung
Lecture
Modern and traditional rye full sourdoughs
25-Oct-202118:30 - 18:50 26-Oct-202102:30 - 02:50 26-Oct-202110:30 - 10:50 Europe/Berlin (UTC+02:00)
Uni Hohenheim
Lecture
Spectroscopy in cereal science with a focus on the monitoring of sourdough fermentation
Live Q&A 26-Oct-202109:30 - 10:00 26-Oct-202117:30 - 18:00 27-Oct-202101:30 - 02:00 Europe/Berlin (UTC+02:00)
Rabobank
Lecture
Challenges in bakery - think differently about “Location”
Live Q&A 26-Oct-202110:00 - 10:31 26-Oct-202118:00 - 18:31 27-Oct-202102:00 - 02:31 Europe/Berlin (UTC+02:00)
GoodMills Innovation
Lecture
SHAPING THE FUTURE OF GLOBAL HEALTH: THE NEW ROLE OF BREAD
26-Oct-202111:00 - 11:27 Live Q&A 26-Oct-202119:00 - 19:27 27-Oct-202103:00 - 03:27 Europe/Berlin (UTC+02:00)
Kraeber
Lecture
ASPEREX® anti-mould treatment to combat mould - especially black and chalk mould
26-Oct-202114:30 - 14:49 26-Oct-202122:30 - 22:49 27-Oct-202106:30 - 06:49 Europe/Berlin (UTC+02:00)
NFT - Northern Food Tec
Lecture
Novel technologies in proofing wheat dough - Impact of climate conditions on baked good quality-
Live Q&A 26-Oct-202115:00 - 15:30 26-Oct-202123:00 - 23:30 Live Q&A 27-Oct-202107:00 - 07:30 Europe/Berlin (UTC+02:00)
Arbeitsgruppe Halal & Koscher
Lecture
Halal and Kosher
Live Q&A 26-Oct-202115:30 - 15:54 26-Oct-202123:30 - 23:54 27-Oct-202107:30 - 07:54 Europe/Berlin (UTC+02:00)
Zeppelin
Lecture
DymoMix: Pre-mixer for batch and continuously produced doughs for the bakery industry
Live Q&A 26-Oct-202118:30 - 18:43 Live Q&A 27-Oct-202102:30 - 02:43 Live Q&A 27-Oct-202110:30 - 10:43 Europe/Berlin (UTC+02:00)
Tortilla Industry Association
Lecture
Wheat Flour For Tortillas
27-Oct-202110:00 - 10:27 27-Oct-202118:00 - 18:27 28-Oct-202102:00 - 02:27 Europe/Berlin (UTC+02:00)
Somengil - Solucões Integradas de Engenharia
Lecture
Evaluating High, Cost-effective Standards of Disinfection and Hygiene
27-Oct-202111:30 - 11:48 27-Oct-202119:30 - 19:48 28-Oct-202103:30 - 03:48 Europe/Berlin (UTC+02:00)
Werner& Pfleiderer Lebensmitteltechnik
Lecture
Soft Roll and Bun Production
27-Oct-202112:30 - 12:38 27-Oct-202120:30 - 20:38 28-Oct-202104:30 - 04:38 Europe/Berlin (UTC+02:00)
TU München - Brau- und Getränketechnologie
Lecture
The "OPC UA Companion Specification for Weihenstephan Standards".
Live Q&A 27-Oct-202113:00 - 13:28 Live Q&A 27-Oct-202121:00 - 21:28 Live Q&A 28-Oct-202105:00 - 05:28 Europe/Berlin (UTC+02:00)
Wellhausen & Marquardt Mediengesellschaft bR
Lecture
What customers really want
27-Oct-202113:30 - 13:47 Live Q&A 27-Oct-202121:30 - 21:47 28-Oct-202105:30 - 05:47 Europe/Berlin (UTC+02:00)
GHM
Lecture
Sustainability in the European Bakery Sector: Leveraging the Power of Associations to make an Impact
27-Oct-202113:30 - 13:48 27-Oct-202121:30 - 21:48 28-Oct-202105:30 - 05:48 Europe/Berlin (UTC+02:00)
IBIE
Lecture
Baking Manufacturing Trends—Examining the U.S. Market
27-Oct-202114:00 - 14:40 27-Oct-202122:00 - 22:40 28-Oct-202106:00 - 06:40 Europe/Berlin (UTC+02:00)
Commercial Baking
Lecture
Manufacturing in a Values-Based Culture
27-Oct-202116:00 - 16:24 28-Oct-202100:00 - 00:24 28-Oct-202108:00 - 08:24 Europe/Berlin (UTC+02:00)
KOMA Cooling & Conditioning
Lecture
How to upscale your production without losing efficiency in 3 ways
27-Oct-202120:00 - 20:15 28-Oct-202104:00 - 04:15 28-Oct-202112:00 - 12:15 Europe/Berlin (UTC+02:00)
Somengil - Solucões Integradas de Engenharia
Lecture
A new approach to washing area: more savings, more efficiency on operation and more sustainability
28-Oct-202107:00 - 07:30 28-Oct-202115:00 - 15:30 28-Oct-202123:00 - 23:30 Europe/Berlin (UTC+02:00)