BCMA's 75th Annual Technical Conference
The Biscuit and Cracker Manufacturers' Assn. (BCMA) will hold its 75th Annual Technical Conference October 1 through 4 at the Hershey Lodge & Convention Center in Hershey, PA.
The theme, "Rising Into The New Millennium," will address industry challenges with technology, production and managerial sessions for the cookie and cracker professional. The Pepperidge Farm Inc. facility in Denver, PA, will host this year's tour allowing participants to see this facility for the first time. There will be roundtable discussions, table top exhibits, daily luncheons and other opportunities for professional networking and relaxation.
Calendar
Sunday, October 1 will feature a golf outing.
Monday, October 2 includes an invitation-only First Year Attendee Breakfast. The day's activities will include a general session, afternoon breakout sessions and an evening Casino Night event.
Tuesday, October 3 will begin with morning breakout sessions followed by lunch and table top exhibits, and in the afternoon, roundtable sessions.
Wednesday, October 4 will feature morning breakout sessions, the Pepperidge Farm bakery Tour.
Preliminary Program
Why Would a Bakery Become ISO 9000 Certified?
John Furrh, Printpack Inc., Atlanta, GA
Why Statistical Process Control?
Ray Baxter, Interbake Foods Inc., Richmond, VA
Ask the Experts - Cookies and Crackers
Harry Bergsstrom, Brick, NJ; Richard McCarthy, Pepperidge Farm Inc., Norwalk, CT; Joe Somers, Tom's River, NJ; Ray Thelen, Mother Murphy's Laboratories, San Diego, CA; Herbert Tolmich, Norwalk, CT
Trans Fatty Acid: Background and Options
Dan Sullivan, Keebler Company, Elmhurst, IL
Genetically Modified Foods: Enhance or Avoid Them?
Jeffrey Barach, National Food Processors Association, Washington, DC
Preparing Your Organization for Change: An Everyday Occurrence
Sandra J. Wells, ServiceMaster, Downers Grove, IL
Robots in the 21st Century Bakery
David W. Watson, Pepperidge Farm Inc., Norwalk, CT
Consumer Friendly Packaging Innovations
Bob Babich, Printpack Inc., Atlanta, GA
Technology of Leavenings
M. Stephen Lajoie, Church & Dwight Company, Princeton, NJ
Flour Grades and Their Application to the Baking Industry
Harold Ward, ConAgra Flour Milling Company, Hastings, MN; Glen Weaver, ConAgra Flour Milling, Omaha, NE
Project Management Overview: CSFs and Surprises
Thomas H. Huebner, ICS Group, Norwalk, CT
How to Create Successful Team Building in the Industry
David Bowman, Universal Competitive Strategy, Kalamazoo, MI
Mixing 101 and Oven Profiling
Theresa Volpe, Nabisco Inc., East Hanover, NJ
The Origins and Character of Cocoa Beans
Ted Hanneman, Barry Callebaut USA Inc., St. Hyacinthe, Quebec, Canada
Chocolate Moulding: Applications to the Baking Industry
Moreno Roncato, Carle & Montanari USA Inc., Raleigh, NC
Roundtables are planned for the following topics:
Why Would a Bakery Become ISO 9000 Certified?; Why Statistical Process Control?; Ask the Experts - Cookies and Crackers; Allergen Clean-Up Procedures; Where are the Next Generations of Bakers Coming From?; Mixing 101; Oven Profiling; Sensory Panel Use; GMOs and Consumer Friendly Packaging Innovations.
For more information on registration, travel and lodging and more, contact: The Biscuit and Cracker Manufacturers' Assn., 8484 Georgia Avenue, Suite 700 Silver Spring, MD 20910. Phone (301) 608-1552; Fax (301) 608-1557; E-mail: ssharpless@thebcma.org
Edited by Bob Sperber