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Saturday, 15.09.2018

iba.FORUM

Coffee specialties in bakery and confectionery

Contributor: Barista Champion Tom Schießl

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iba.FORUM

Coffee specialties in bakery and confectionery

Contributor: Barista Champion Tom Schießl

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iba.SPEAKERS CORNER

What does digitisation mean for the baking industry?

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.  

Contributor: Bernd Kütscher, Akademie Deutsches Bäckerhandwerk Weinheim e.V.

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iba.SPEAKERS CORNER

What does digitisation mean for the baking industry?

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.  

Contributor: Bernd Kütscher, Akademie Deutsches Bäckerhandwerk Weinheim e.V.

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iba.SPEAKERS CORNER

Healthy wheat: how  to deal with gluten and ATI?

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.

Contributor: Prof. Dr. Dr. Detlef Schuppan, Universitätsmedizin Mainz – Institut für Translationale Immunologie

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iba.SPEAKERS CORNER

Healthy wheat: how  to deal with gluten and ATI?

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.

Contributor: Prof. Dr. Dr. Detlef Schuppan, Universitätsmedizin Mainz – Institut für Translationale Immunologie

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iba.FORUM

My Urkorn Revolution 2.0: "Ancient grain meets Superfood"

Contributor: Siegfried Brenneis

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iba.FORUM

My Urkorn Revolution 2.0: "Ancient grain meets Superfood"

Contributor: Siegfried Brenneis

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iba.SPEAKERS CORNER

Sustainability in the bakery industry using the deposit system for coffee-to-go reusable cups as an example

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.

 

Contributor: Seraphine Mayer-Wagner, Bäckerei Mayer GmbH & Co.; Fabian Eckert, reCup GmbH

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iba.SPEAKERS CORNER

Sustainability in the bakery industry using the deposit system for coffee-to-go reusable cups as an example

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.

 

Contributor: Seraphine Mayer-Wagner, Bäckerei Mayer GmbH & Co.; Fabian Eckert, reCup GmbH

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iba.SPEAKERS CORNER

Down Under

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.

Contributor: Cherrie Wilson

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iba.SPEAKERS CORNER

Down Under

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.

Contributor: Cherrie Wilson

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iba.FORUM

The language of the bread

Contributor: Prof. Michael Kleinert

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iba.FORUM

The language of the bread

Contributor: Prof. Michael Kleinert

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iba.SPEAKERS CORNER

More time for traditional crafts through digitization

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.

Contributor: Andreas Fickenscher, Fickenschers Backhaus GmbH

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iba.SPEAKERS CORNER

More time for traditional crafts through digitization

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.

Contributor: Andreas Fickenscher, Fickenschers Backhaus GmbH

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iba-UIBC-Cup of Bakers

1. Grading: iba-UIBC-Cup of Bakers

Categories: Danish pastry, small and party pastry

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iba-UIBC-Cup of Bakers

1. Grading: iba-UIBC-Cup of Bakers

Categories: Danish pastry, small and party pastry

Further information

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iba.SPEAKERS CORNER

N.N.

Contributor: Wöckl, Kruste&Krume GmbH

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iba.SPEAKERS CORNER

N.N.

Contributor: Wöckl, Kruste&Krume GmbH

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