PROGRAMME

At the iba-UIBC-Cup of Bakers bakery teams from China, Norway, Germany, France, Japan, Peru, the Netherlands, Korea, Russia, Spain, England and the USA compete against each other.

Today competitors from Japan, Netherlands, Korea and Russia will show their trade.

At the iba-UIBC-Cup of Bakers bakery teams from China, Norway, Germany, France, Japan, Peru, the Netherlands, Korea, Russia, Spain, England and the USA compete against each other.

Today competitors from Japan, Netherlands, Korea and Russia will show their trade.

Digitisation will change the baking industry as well. In a compact presentation, you will find out how "Industry 4.0" will continue to develop into "Industry 5.0", which effects this could have on the baking industry and how you can make this work for yourself. Because any market change always involves risks and opportunities.  

Digitisation will change the baking industry as well. In a compact presentation, you will find out how "Industry 4.0" will continue to develop into "Industry 5.0", which effects this could have on the baking industry and how you can make this work for yourself. Because any market change always involves risks and opportunities.  

Wheat has become the most important staple food worldwide. While per capita wheat consumption has only increased marginally, there is a hot and emotional debate if and how far especially modern wheat can cause disease. Three diseases are known (estimated population prevalences in parenthesis): 1. Celiac disease (1%), 2. typical and atypical wheat allergy (4%)and 3. ATI-sensitivity (10%). While for patients with celiac disease and wheat allergy the only reasonable therapy is the strict avoidance of wheat products, there are alternatives for patients with ATI-sensitivity.

Wheat has become the most important staple food worldwide. While per capita wheat consumption has only increased marginally, there is a hot and emotional debate if and how far especially modern wheat can cause disease. Three diseases are known (estimated population prevalences in parenthesis): 1. Celiac disease (1%), 2. typical and atypical wheat allergy (4%)and 3. ATI-sensitivity (10%). While for patients with celiac disease and wheat allergy the only reasonable therapy is the strict avoidance of wheat products, there are alternatives for patients with ATI-sensitivity.

Sustainability in the bakery industry using the deposit system for coffee-to-go reusable cups as an example Sustainability in the bakery industry: What are the challenges and how can approaches for the conservation of resources be implemented easily in daily operations? How can implementation of a reusable cup system for coffee-to-go be a first and easily integrated step for more sustainability? What other options are there? Insight into experiences from the cooperation between the startup RECUP and the Mayer bakery from Allgäu.

Sustainability in the bakery industry using the deposit system for coffee-to-go reusable cups as an example Sustainability in the bakery industry: What are the challenges and how can approaches for the conservation of resources be implemented easily in daily operations? How can implementation of a reusable cup system for coffee-to-go be a first and easily integrated step for more sustainability? What other options are there? Insight into experiences from the cooperation between the startup RECUP and the Mayer bakery from Allgäu.

Bi colour croissants, the use of single origin chocolates, coffee, flour and native ingredients. Current baking trends from Australia and ways of becoming more sustainable in the baking industry.

Bi colour croissants, the use of single origin chocolates, coffee, flour and native ingredients. Current baking trends from Australia and ways of becoming more sustainable in the baking industry.

Anja and Karlheinz from Memmingen in the Bavarian region Allgäu are bakers and pastry chefs out of passion. "My job - your job" sent the two to Tanzania for a job exchange. Here they first had to chop wood, heat the old-fashioned wood-burning stove, bake bread and, of course, deliver it - by bicycle. In return, the two Africans Rose and Shabani got to know the Swabian bakery and confectionery trade. For the first time in their lives they saw a pretzel and many other Swabian bakery products. Moreover, the strict rules in terms of cleanliness and punctuality were also different than at home. Background is the series "My job, your job - the same job, another country" of the Bavarian TV channel "BR" It's about how similar and yet different the same profession can be in another culture.

Anja and Karlheinz from Memmingen in the Bavarian region Allgäu are bakers and pastry chefs out of passion. "My job - your job" sent the two to Tanzania for a job exchange. Here they first had to chop wood, heat the old-fashioned wood-burning stove, bake bread and, of course, deliver it - by bicycle. In return, the two Africans Rose and Shabani got to know the Swabian bakery and confectionery trade. For the first time in their lives they saw a pretzel and many other Swabian bakery products. Moreover, the strict rules in terms of cleanliness and punctuality were also different than at home. Background is the series "My job, your job - the same job, another country" of the Bavarian TV channel "BR" It's about how similar and yet different the same profession can be in another culture.

The digitisation concept from Fickenschers Backhaus was awarded the Future Prize from the HWK Oberfranken this year and is a best practice example for the German Confederation for Skilled Crafts that shows how the process of digital transformation can be successfully designed in artisan businesses as well. “Our company and our team always keep the doors open for digitisation - everything we've implemented has made important time available to us. This lets us take care of the things in our core competency: The original, passionate craft and the enthusiasm of our customers.

The digitisation concept from Fickenschers Backhaus was awarded the Future Prize from the HWK Oberfranken this year and is a best practice example for the German Confederation for Skilled Crafts that shows how the process of digital transformation can be successfully designed in artisan businesses as well. “Our company and our team always keep the doors open for digitisation - everything we've implemented has made important time available to us. This lets us take care of the things in our core competency: The original, passionate craft and the enthusiasm of our customers.