This major conference, the first of its kind to be held at Campden BRI, will bring together all parts of the bakery chain, from wheat and ingredient suppliers, through equipment manufacturers, to retailers and bakeries. It will provide a unique opportunity for delegates to  hear the latest developments in the industry, both from the presenters and by networking with colleagues in the industry. Focusing on commercially relevant bakery technology aspects, the conference will cover: IngredientsProcessingBaking and coolingShelf life Although bread will feature in many of the presentations, all product types will be covered, and there will be particular emphasis on generic ingredients, such as flour and fibre, and their processingThe full programme wil be available in December and will be added to the web-site