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TRANSCRIPT
TECHNICAL CONFERENCE
May 1-4, 2016Atlanta, GA
The Biscuit & Cracker Manufacturers’ Association
Leaders of industry education since 1901
From Ingredients to the finished product out the door, it all Matters!
The B&CMA welcomes you to our 91st Technical Conference as we gather baker and supplier members for learning, collaborating and camaraderie.
HOTEL INFORMATION:Grand Hyatt Atlanta in Buckhead3300 Peachtree Road NEAtlanta, GA 30305Ph: (404) 237-1234CUT OFF DATE: Thursday, April 7, 2016Reference “BCMA TECHNICAL CONFERENCE”Website: http://grandatlanta.hyatt.com/
Located on Peachtree Street in the heart of Atlanta’s upscale Buckhead neighborhood, Grand Hyatt Atlanta was host to B&CMA 2012 Technical Conference and was recently named one of USA Today’s 10 Best Atlanta hotels. This iconic Buckhead Atlanta hotel is within walking distance to shopping, dining and entertainment.
HOTEL RESERVATIONS:B&CMA’s room block with the Grand Hyatt features:• $172.00 room rate• Complimentary Internet access• Daily Self parking discounted to $17.00, Valet
$36.00
Please make your room reservations and travel arrangements soon. Rooms usually go fast and we cannot guarantee your accommodations.
Registration Discounts:Correspondence Course students and First Time Technical Conference attendees receive 25% off full conference registration rate.
Travel Information:Hartsfield-Jackson ATL Int’l Airport is the closet airport and is 19 miles / 22 mins to the Grand Hyatt Atlanta in Buckhead.
TaxisOne-way fares for Atlanta airport transport to our hotel range from $42 plus tax, depending on traffic.
Shuttle ServiceSuper Shuttle offers shuttle service 24 hours a day to and from Atlanta’s airport. Guests must book at least 5 hours in advance. Rates start at $20. To make a reservation, use the Super Shuttle website or mobile app or call 1-800-258-3826.
Car RentalsTravelers arriving to Hartsfield-Jackson Atlanta International Airport can rent a car from a number of companies. Located on the first floor of the airport:Avis: 404-530-2725; Discount Code: J097716Budget: 404-530-3000Dollar Rent A Car: 866-434-2226Enterprise: 404-763-5220Hertz: 404-530-2925National / Alamo: 404-530-2800Thrifty Car Rental: 770-996-2350
MARTATravelers can board the Metropolitan Atlanta Rapid Transit Authority (MARTA) train within the airport. Train fare is $2.50. Train service runs from 4:45 a.m. - 1:00 a.m. on weekdays and 6:00 a.m. -1:00 a.m. on weekends. Trains depart every 10 minutes weekdays and every 15 minutes on weekends. From the airport, Grand Hyatt Atlanta guests should board the Northbound train (N to North Springs). Exit at the Buckhead Station N7 onto Peachtree Road S. The hotel is two blocks away. Guests also may call the hotel at 404-237-1234 to request pick up from the courtesy car.
General Information
Gain a better understanding of the function of ingredients in cookies through a real time cause and effect exercise.
This Workshop is essential for baking and supplier professionals and CCM Course students who want to learn more about cookie formulation and ingredient functionality. Students enrolled in the Cookie & Cracker Manufacturing Course will earn credit towards one Work project exam- a learning and time saving opportunity all in one morning!
Where: The Cook’s Warehouse, 1544 Piedmont Road, Suite 403-R, Atlanta 30324Transportation: Bus loads at 7:00 am departs 7:15 am from hotel lobby. Buses available to transport back to the hotel or airport.
Two ways to attendAudience Observer- $50.00
Audience Observers will receive a $50.00 credit towards any B&CMA educational program. Observers will hear the Technical Advisors presentation and watch live feed of active participants
in test kitchen. Active Participant-$75.00- *35 Slots Available
Active Participants will receive a $75.00 credit towards any B&CMA educational program. Active Participants will hear the Technical Advisors presentation along with participating in the
hands on workshop which consist of being broken into groups to mix, form and bake cookies.
YOU MUST REGISTER within the registration form in order to attend.
Aprons sponsored by: Ellison Bakery
General Sponsors: BEMA & Shaffer - A Bundy Baking Solution
Biscuit Hands On training
Workshop
Dennis Loalbo Rich McFeaters Blake Hutzley
Wednesday, May 4th, 8:00 am - 12:00 pm
What you will LEARN!• The B&CMA is offering a new interactive breakout
session where participants will first attend a presentation and then have the opportunity to complete hands-on experiments related to the subject matter.
• The target audience is anyone interested in better understanding the function of ingredients through a real time cause and effect exercise.
• The presentation portion will briefly explain the function of specific ingredients, namely;
• Flour with regard to specific types• Sugar• Shortening• Bicarbonate of Soda
• Participants will be broken into groups and each group will be assigned a specific set of formula variations by ingredient.
• The group will be asked to mix, form, and bake a simple cookie recipe varying the specified ingredient. The resulting product will then be evaluated by a specific set of product attributes.
• Each group will then summarize their results and provide a conclusion.
• Any participant enrolled in the CCM Course will receive credit for one Work project exam after submitting a written summary to be graded by a Technical Advisor.
Meet the Instructors
GENERAL SESSION
State of the IndustryHarnessing the Power of Baking: A Trends & Policy UpdateGrand Ballroom 1, lower lobby levelRobb MacKiePresident & Chief Executive OfficerAmerican Bakers [email protected]
ABA President & CEO Robb MacKie will share with the group the latest bakery market trends focused on driving powerful growth for the category. Utilizing unique ABA research, he will focus on the cookie and cracker segment. He will also provide attendees with a recap of key baking industry policy priorities and the outlook for the 2016 election’s impact on those priorities.
Panel Discussion: Challenges We Face Grand Ballroom 1, lower lobby level
Patricia CanalChief Executive OfficerAbiMar Foods, [email protected]
Byron GouldingPresident & Chief Executive OfficerOak State Products, [email protected]
Josh HarrisPresident & Chief Executive OfficerDistinctive Foods, [email protected]
Leading executives will discuss the specific challenges they face in the cookie & cracker industry. They will explain how they utilized targeted assets to achieve their goals and note where B&CMA was able to assist them in reaching their full potential. These panelists represent unique markets in our industry and will provide differing needs and perspectives to problem solving. A question and answer session will follow to allow all attendees to exchange ideas and best practices.
Monday, May 2nd, 9:00-11:45 am
MONDAY LUNCHEON
What’s All the Buzz About?Grand Ballroom 2-3, lower lobby levelEmily BowersDirector, Education & Professional [email protected]
Leadership is about creating a vision and being able to illustrate that vision to others. Leaders are able to provide information and knowledge, while balancing the interests of stakeholders. Today’s corporate landscape is over-flowing with research, surveys, and assessments all focused on Leadership. What drives the constant need for leadership training? What role does leadership play in the overall culture and engagement of an organization? Emily will address the most desired leadership skills, explain the differences in management and leadership, and explore market trends in top-rated leadership programs.
11:45 am - 1:00 pm
Education sessionsBREAKOUT SESSIONS
Sponsored by Mondelez International
Biscuit Ingredient Formulation1ABuckhead 1, lower lobby levelLynn HanesTech Principal ScientistMondelez [email protected]
In this session you will learn:• Major ingredient function (flour/type, fat, liquid/solid,
sugar/type)• Importance of dough hydration, formula water level• Sugar as a co-solvent and modification of flour function• Leavening systems and dough expansion during baking• Influence of formula on product geometry• Meeting consumer expectation’s- Influence of formula on
finished product• Product attributes of baked flavor, color, moisture and
texture
Clean Label - Ingredient Process1BBuckhead 1, lower lobby levelDeepti DabasLead ScientistKalsec, [email protected]
In this session you will learn:• Extending the shelf life of baked goods with natural
antioxidants • Naturally-sourced colors can provide an attractive hue to
baked products • Enhancing stability of baked applications with naturally-
sourced colors • Bake stable Hot and Spicy flavor trends • Incorporation techniques to maximize flavor value • Maintaining ingredient consistency with natural spice &
herb extracts
Education sessions
Monday, May 2nd, 1:00 - 2:30 pm - Repeated 3:00 - 4:30 pm
BREAKOUT SESSIONS
How to Get the Most from Your Ovens2A & 2B
Grand Ballroom 1, lower lobby level
Cameron HibiskeFood TechnologistKellogg Company [email protected]
Larry Scher Regional Manager of Project Engineering, North America Snacks, Process & Ovens Mondelez International [email protected]
Richard Starke Director Reading Thermal [email protected]
In this session you will learn:• Heat Flux; the types, how to measure and how to adjust• Air flow and energy consumption for biscuit baking ovens• Evolution of ingredients during baking (cracker)• Effect of oven settings on quality attributes of a thin
savory cracker
Education sessionsBREAKOUT SESSIONS
Monday, May 2nd, 1:00 - 2:30 pm - Repeated 3:00 - 4:30 pm
Collaborative Robotics3ABuckhead 2, lower lobby levelBen SaganBusiness Development ManagerMitsubishi Electric [email protected]
In this session you will learn:• Collaborative technology what is it and how does it work• Defining good applications for robotics in a biscuit and
cracker facility• Calculating return on investment when using robots in a
collaborative manner• How to deploy collaborative technology safely and
reliably• Interfacing robotics into your current operations• The effect on quality when using robotics and
automation
The Future of Capping3BBuckhead 2, lower lobby levelSander TeeuwenArea Sales ManagerHoudijk [email protected]
In this session you will learn:• What is required to save the need of operators at
capping systems• Balancing of production• Trend on wider ovens• “Poka Yoke” change over• Reduction of cleaning time (CIP/COP)• Digital start up after change over
Tuesday, May 3rd, 8:00 - 9:30 am - Repeated 9:45 - 11:15am
Sensory Application1ABuckhead 1, lower lobby levelRose PottsCorporate Manager Sensory & Product GuidanceBlommer [email protected]
In this session you will learn:• The tools to decide if your current program is adequate
or what elements might require improvement• Why you should taste your products• Who should be tasting your products• What products should be tasted• Basic logistics of tasting and taste panel guidelines• Key chocolate descriptive terms as examples
Sensory Application: Real World & Technical1BBuckhead 1, lower lobby levelCurtis BeelmanQuality ManagerOak State Products, [email protected]
In this session you will learn:• Starting a program; panelists, customers, products,
expectations and limitations• Employee training; basic sensory training, customer
supplied training• New product development; customer/Oak State
calibration• Establishing customer standards and specifications;
approved sensory guides, forms• Every day guidelines; standards, timelines, forms • Applying the plan; day to day, product reviews, HOLDs,
dispositions
Monday, May 2nd, 1:00 - 2:30 pm - Repeated 3:00 - 4:30 pm
Education sessions
BREAKOUT SESSIONSTuesday, May 3rd, 8:00 - 9:30 am - Repeated 9:45 - 11:15am
Gluten Free Ingredients2ABuckhead 2, lower lobby levelDilek UzunaliogluBusiness Scientist, Team LeaderIngredion, [email protected]
In this session you will learn:• Current status of gluten-free market• Challenges in gluten-free bakery & snack formulation
development• Ingredients used in gluten-free formulations• The roles of gluten-free flours and starches• The role of gums and proteins• Holistic formulation approach to create gluten-free
formulations that are accepted in market place
Gluten Free Cookie Production: R&D through Product Launch2BBuckhead 2, lower lobby levelElisabeth AllweinProduct Development DirectorCheryl’s Cookies
In this session you will learn:• Why Gluten Free• R&D challenges• Certification details• In-House Gluten Free production• Dedicated Gluten Free facility production• Marketing and customer response
Global Trends in Oils & Fats: Opportunities for the Biscuit Category3AAzalea, lobby levelMark StavroGlobal Marketing DirectorBunge [email protected]
In this session you will learn:• 6 macro trends that are shaping food consumption globally:
health & wellness, less processing, transparency, flavor discovery, snacking, and outsourcing of cooking
• How each of these trends is impacting the choices consumers make when it comes to cookie & cracker purchases across all markets
• How these trends are also impacting innovation and new product development in the oils & fats category around the world
• On-trend innovations that provide greater flexibility to meet evolving consumer needs and access to more types of oils & fats than ever before
Trans Fat Replacement3BAzalea, lobby levelHarold KazierApplications & Technical Support ManagerIOI Loders [email protected]
In this session you will learn:• Brief history of Fats and Oil usage in Bakery Products• Understanding Trans Fat and Functionality• Trans Fat Replacement - Choices, Pro’s and Con’s,
Formulation of Functional PHO Replacement products• Performance Criteria in Applications - Cookies, Crackers,
Filling Fats, Icings
Education sessionsBREAKOUT SESSIONS
Tuesday, May 3rd, 1:45 - 3:15 pm
Long-time industry leaders draw upon their hands-on experience to answer your most difficult questions. Learn quick tips, troubleshooting tactics and effective practices from seasoned mentors and colleagues.
This year’s experts are: (left to right) Albert Koch, Consultant, [email protected]; Mihaelos Mihalos, Senior Associate Principal Engineer, Mondelez International, [email protected], Dave Henton, Lead Food
Technologist, Kellogg Company, [email protected] and Dennis Loalbo, B&CMA Technical Advisor, [email protected]
ReceptionThis year’s reception brings together professional women of the cookie & cracker industry to meet and network with colleagues in a casual setting. Join us for this hour long reception dedicated to supporting women of the industry. Light hors d’oeuvre will be served.
Tuesday, May 3rd, 4:00 - 5:00 pmEast Terrace, garden level
Sponsored by:
Women in the industry
Ask the Experts Production PanelBuckhead 1 & 2, lower lobby level
Education sessions
NetworkingATTENDEES MUST BRING BADGES TO ALL EVENTS
Atlanta Georgia City Pass TourSUNDAY, MAY 1
10:00 am - 4:00 pm$120.00 1 Ticket per Adult
Admission Includes:1. Georgia Aquarium2. World of Coca-Cola3. Inside CNN Studio Tour4. Zoo Atlanta or Center for Civil and Human Rights5. Fernbank Museum of National History 6. College Football Hall of Fame
Using Atlanta CityPASS is easy. Each attendee will be given a booklet. The tickets in your booklet are actual admission tickets. Once you have your booklets, you can visit the attractions listed above in any order you wish.
The tickets in your booklet are actual admission tickets. You’ll want to leave those in place for the pros at the attractions to tear out. If tickets are removed, they’ll be considered invalid.
CityPASS perk alert: You’ll get to skip many ticket lines with CityPASS. Look at the tickets in the booklet for entry instructions at each attraction.
Transportation: Bus loads in the lower lobby at 9:30 am, depart at 9:45 am, 4:00 pm pick up at Millennium Park.
ANNUAL GOLF OUTINGSUNDAY, MAY 1
8:00 AM - SHOTGUN SCRAMBLE START
Château Élan Golf Club6060 Golf Club DriveBraselton, GA 30517 (678) 425-0900
Few golf resorts pos sess the beauty and vari ety offered by Château Élan’s 63 holes of cham pi onship golf. Each course, unique in char ac ter and design, chal lenges golfers of all lev els of abil ity while enter tain ing their imag i na tions. Com bined with unpar al leled cus tomer ser vice, the envi ron-ment at Château Élan will lend for a truly mem o rable golf experience.
Fees: $140.00 must be paid in advance to the B&CMA. The fee includes green fees, cart, practice facility privileges, club handling and cleaning, continental breakfast and box lunch (no metal spikes; no denim; collared shirts required).
Transportation: The bus loads at 6:15 am for departure at 6:30 am in front entrance of hotel, returns at 2:00pm.
All Registrations must be received by Friday, April 15, 2016. Any cancellations after this point will incur fees.
Rental Clubs: Fee: $63.43, specify right, left and ladies club. To reserve call (678) 425-9117 or upon arrival within the pro shop. Golf Hats provided by Shick Solutions Continental Breakfast sponsored by Baker Perkins Hole in One sponsored by GOE/Amherst Stainless Fabrication Beverage Cart sponsored by Reading Bakery Systems
NETWORKING
ATTENDEES MUST BRING BADGES TO ALL EVENTS
Monday Night EventMonday, May 26:00 - 10:00 pm
TopGolf 1600 Ellsworth Industrial Blvd. NWAtlanta, GA 30318Ph: (404) 475-4000
Join B&CMA for an evening of fun, team building, networking, and swing your way over to TopGolf!
Golf skills are definitely not required to have fun at Top Golf. 200+HDTVs and addictively fun games provide something for everyone.
Bus Transportation will be provided to and from TopGolf. Buses load in the lower lobby by B&CMA registration desk at 5:30 pm and depart at 5:45 pm.
Be sure to wear your B&CMA badge. The venue is 14 mins/ 8.2 miles from Grand Hyatt Buckhead in Atlanta.
Our generous Monday Night sponsors
Thank you to all of our generous sponsors!
As of March 18th, 2016
ADM Milling CompanyAmerican Engraving Corporation
Baker PerkinsBakeRite Systems, LLC
BEMABenchmark Automation
Blommer ChocolateBosch Packaging Technology
CM-OPM USACMC America CorporationCompass Industrial Group
Consumers Flavoring Extract CompanyCPM Wolverine Proctor, LLCD. Thomas & Associates, Inc.
DSM Food Specialties USA, Inc.Ellison Bakery
F&S Engraving, Inc.Formost Fuji Corporation
Franz Haas Machinery of America, Inc.GOE/Amherst Stainless Fabrication
I J White SystemsIngredion Incorporated
Kerry, Inc.Malt Products Corporation
The Mennel Milling CompanyMitsubishi Electric Automation, Inc.
Mondelez InternationalMurnane Packaging CorporationPackaging Products Corporation
Peerless Food EquipmentPlex Systems
Reading Bakery SystemsRichmond Baking Company
Rovema North AmericaSandvik Process Systems, LLC
Schulze and Burch Biscuit CompanyShaffer - A Bundy Baking Solution
Shick SolutionsSiemer Milling Company
Spraying Systems CompanyWeidenmiller Company
BEMA Benchmark Automation
Blommer Chocolate Compass Industrial Group Formost Fuji Corporation
Kerry, Inc.
Murnane Packaging Corporation Packaging Products Corporation
Richmond Baking CompanyRovema North America Weidenmiller Company
Connecting Bakers & SuppliersTable Top Exhibitors
Tuesday, May 3rd, 11:30 am - 1:30 pm, Grand Ballroom 1-3, Lower Lobby Level
As of March 18th, 2016
American Engraving CorporationAMF CanadaAshworth Bros., Inc. The Austin CompanyBakeRite SystemsBaker PerkinsBenchmark AutomationBerndorf Belt Technology USA BluePrint Automation (BPA)Bosch Packaging Technology, Inc.Buhler Inc.Butter Buds, Inc.Campbell Wrapper CorporationCavanna Packaging USA, Inc.CM-OPM USACMC America CorporationCompass Industrial GroupCPM Wolverine Proctor, LLCDakota Specialty MillingDoran Scales, Inc.DSM Food Specialties USA, Inc.Egan Food TechnologiesF&S Engraving Inc.Flavorchem CorporationFlynn Burner CorporationFormost Fuji Corporation
Franz Haas Machinery of AmericaGOE/Amherst Stainless FabricationHeat and Control, Inc.I J White SystemsInLine EngineersIntralox, LLCJESCOKliklok-Woodman / BoschMalt Products Corporation The Mennel Milling CompanyMOI Foods USA, Inc.Murnane Packaging CorporationPeerless Food EquipmentPlex SystemsPropack Processing and Packing Systems, Inc.PROVA, Inc.PTL (Production Techniques LTD)R.A Jones and CompanyRadio Frequency Company, Inc.Reading Bakery SystemsReading ThermalRovema North AmericaSandvik Process Systems, LLCSelas Heat Technology CompanyShaffer - A Bundy Baking Solution
Shick SolutionsSiemer Milling CompanySpooner Industries, LTDSpraying Systems CompanyStellarTurbo SystemsWeidenmilller CompanyWire Belt Company of AmericaZeppelin Systems USA, Inc.
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The Table Top Exhibit provides attendees the
opportunity to meet with B&CMA suppliers and
learn about their products & services
Awards & Calendar
The Vander Heide Award is presented to the Cookie & Cracker Manufacturing Course student who has achieved the highest grade point average in the Course for the last graduating year.The first Vander Heide Award was presented in 1950 at the Annual Technical Conference.Following are the award winners over the last five years.2014: Martha Hunt, Kellogg Company (pictured)2013: Kathleen Clark, ConAgra Foods2012: Michael J. Downing, Bremner Food Group2011: Maribeth Maligaya, Dare Foods Limited2010: Nicole Schubert, Mondelez International
2015 recipient announced at the opening General Session.
Calendar of Events2016
91st Annual Technical ConferenceMay 1-4
Grand Hyatt BuckheadAtlanta, GA
113th Annual ConventionSeptember 25-27
Ponte Vedra Inn & ClubPonte Vedra, FL
International Baking Expo - IBIE 2016October 8-11Booth #4525
Las Vegas Convention CenterLas Vegas, NV
PACK EXPO 2016November 6-9
Booth: Baking & Snack Lounge McCormick Place
Chicago, IL
201792nd Annual Technical Conference
April 30-May 3Hyatt Regency San Antonio
San Antonio, TX
114th Annual ConventionSeptember 24-27
Waldorf Astoria OrlandoOrlando, FL
#2016BCMATECH
Cookie and
Cracker Course
The Safety Awards Program was established in an effort to raise awareness for the importance of safety in the workplace. The safety awards recognize those member bakeries that demonstrate a healthy and safe work environment. The Chairman’s Award for Safety Excellence, represents the best overall record among member bakeries and is structured so each member’s individual plants compete against other plants of similar size. The Award is presented to the bakeries with the best or (the least) DART incidence rate. These Awards are presented at the opening General Session. The Recognition Awards acknowledge improvement within a plant and are awarded through the mail. Categories include the Award of Safety Merit, Certificate of Safety Achievement, and Certificate of Safety Improvement. To view more information and past Safety Contest winners, visit www.thebcma.org.
Awards & Calendar Committee MembersBoard of Directors
2016Officers
Todd Wallin, ChairmanChris Wilkins, 1st Vice Chair
Sharron Moss-Higham, 2nd Vice Chair
Board of DirectorsKevin Boyle
Schulze & Burch Biscuit Company
Sam H. Campbell IVChattanooga Bakery, Inc.
Patricia CanalAbimar Foods, Inc.
Albert L. “Bud” Cason, Bud’s Best Cookies Inc.
Kevin McDonoughInterbake Foods, LLC
Susan HawkinsOak State Products Inc.
Michael D. HoppNewly Weds Foods
Sharron Moss-HighamKellogg Company
Shawn MoyeReading Bakery Systems
Bill Quigg Richmond Baking Company
Dave Van LaarB&CMA
Todd WallinEllison Bakery, Inc.
Chris WilkinsTreeHouse Private Brands
Gary YoshiokaDiamond Bakery Company Limited
Allied Advisory 2016Officers
Shawn Moye, ChairVince Tamborello, 1st Vice ChairAngie Monical, 2nd Vice Chair
Allied Advisory CommitteeWilliam Bennett
PlusPoint Group, LLC
Dave BraunThe Mennel Milling Company
Scott FischerStellar
Dennis GunnellFormost Fuji Corporation
Paul LattanSosland Publishing
John JohansenMalt Products Corporation
Bill GrutterBakeRite Systems
Angie MonicalSiemer Milling Company
Shawn MoyeReading Bakery Systems
Jack NewmanTNA Solutions
Andrew ParlourKliklok-Woodman / Bosch
Rick ParrishFranz Haas Machinery of America
William StoutPackaging Products Corporation
Vince TamborelloBenchmark Automation
Dave Van LaarB&CMA
Werner WittmannGOE/Amherst Stainless Fabrication
Education2016Officers
Bob Krischel, ChairJim McBride, 1st Vice ChairDonna Pape, 2nd Vice ChairFelicia Quigg, 3rd Vice Chair
Education Committee Bobby Bartz
Newly Weds FoodsBarbara Baumann
Mondelēz InternationalDave Braun
The Mennel Milling CompanyJon Ellis
Ellison Bakery Inc.Richard Holland
TreeHouse Private BrandsHsimin Huang
Kellogg CompanyBlake Hutzley
B&CMAKathy Kinter Phelps
B&CMABob Krischel
Oak State Products Inc.Dennis Loalbo
B&CMACynthia Maksym
TreeHouse Private BrandsJim McBride
Schulze & Burch Biscuit CompanyRich McFeaters
B&CMAMihaelos Mihalos
Mondelēz InternationalAngie Monical
Siemer Milling CompanyDonna Pape
Kellogg CompanyFelicia Quigg
Richmond BakingVince Tamborello
Benchmark AutomationDave Van Laar
B&CMAVanessa Vial
B&CMA
The B&CMA University hosts all web based programs within the same system and provides a complete educational pathway for the cookie and cracker professional. As a result, Programs are more easily
navigated and student(s) progress reports are readily accessible. All the programs including The CCM Course Online workbook has a new look but same testing features.
Companies must deal with a variety of training needs. Individuals new to the industry, whether in operations or management, must be brought up to speed on the fundamentals essential to successfully producing products. Industry knowledge learned over time must be enhanced by providing depth and understanding to how the principles of baking works. All must stay on top of continual changes in the
industry, from technology advances to new regulations on sanitation, health and safety to new and improved methods on industry practices and procedures.
B&CMA provides programs to address all these needs. The B&CMA Entry Level Training Program addresses individuals new to the industry by teaching the basic fundamentals all employees must know to work in a manufacturing environment. The Intermediate Training Course offers expanded operations oriented instruction that is based on a specific product type and/or the equipment used to produce it.
More experienced professionals can then progress to advanced instruction with the B&CMA Cookie & Cracker Manufacturing Course, which includes the science and theory underpinning the complete
process.
Member companies have 4 levels of access, all of which are explained on our website under the Education tab, www.thebcma.org
B&CMA UniversityProviding a Complete Educational Pathway for the
Cookie & Cracker Professional
Company Administrator(Check all students progress
throughout all plants)
Plant Administrator(Check all students progress within their plant location)
Supervisor(Check assigned students
progress in CCMC Course Only)
Student
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telephone
fax+1 404 237 1234 +1 404 504 2576
GRAND HYATT ATLANTA 3300 Peachtree Road NEAtlanta, GA 30305, USA
grandatlanta .hyatt .com
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3-D FLOOR PLAN
24th Floor
Garden Level
Lobby Level
Lower Lobby Level
Sunday, May 1, 2016
8:00am: B&CMA Annual Golf Outing Château Élan Golf ClubBus departs in front of hotel at 6:30am, returns at 2:00pm10:00am-4:00pm: Atlanta Georgia City Pass TourBus departs in lower lobby by registration desk at 9:45am, 4:00pm pick up time at Millennium Park3:00-5:00pm: Registration lower lobby hallway6:00-7:00pm: Welcome ReceptionEast/West Terraces, 3rd Floor
Monday, May 2, 20167:30am: Registrationlower lobby hallway7:30am-4:30pm: Product DisplayGrand Ballroom Hallway, lower lobby level7:30-9:00am: Morning CoffeeSponsored by: Ingredion IncorporatedGrand Ballroom Hallway, lower lobby level8:00-8:45am: First Year BreakfastSponsored by: Siemer Milling Company Invitation Only- First Time attendeesAzalea Room, lobby level9:00-10:15am: General Session*Welcome*Vander Heide Award Ceremony*The Chairman’s Award for Safety Excellence*State of the Industry: Robb MacKie, American Bakers Association Harnessing the Power of Baking: A Trends & Policy UpdateGrand Ballroom 1, lower lobby level10:15-10:30am: Refreshment BreakGrand Ballroom Hallway, lower lobby level10:30-11:30am: General SessionPanel Discussion: Challenges We FacePatricia Canal, AbiMar Foods, Byron Goulding, Oak State Products; Josh Harris, Distinctive FoodsGrand Ballroom 1, lower lobby level11:45am-1:00pm: LuncheonSponsored by: Mondelez International Luncheon SpeakerEmily Bowers, BEMA What’s All the Buzz About?Grand Ballroom 2&3, lower lobby level
The B&CMA APP
1:00-2:30pm Education Breakout Sessions1A: Biscuit Ingredient FormulationLynn Hanes, Mondelez InternationalBuckhead 1, lower lobby level1B: Clean Label- Ingredient ProcessDeepti Dabas, Kalsec, Inc.Buckhead 1, lower lobby level2A & 2B: How to get the Most from your OvensCameron Hibiske, Kellogg Company; Larry Scher, Mondelez International and Richard Starke, Reading Bakery SystemsGrand Ballroom 1, lower lobby level 3A: Collaborative RoboticsBen Sagan, Mitsubishi Electric AutomationBuckhead 2, lower lobby level 3A: The Future of CappingSander Teeuwen, Houdijk HollandBuckhead 2, lower lobby level
2:30-3:00pm: Refreshment BreakSponsored by: The Mennel Milling CompanyGrand Ballroom Hallway, lower lobby level3:00-4:30pm: Breakout Sessions Repeated 6:00-10:00pm: Monday Night EventBus loads at the lower lobby level at 5:30pmTopGolf Downtown Atlanta, see page 10 for address
Tuesday, May 3, 20167:30am: Registrationlower lobby hallway7:30am-1:45pm: Product DisplayGrand Ballroom Hallway, lower lobby level7:30-8:00am: Morning CoffeeGrand Ballroom Hallway, lower lobby level8:00-9:30am: Education Breakout Sessions
1A: Sensory ApplicationRose Potts, Blommer ChocolateBuckhead 1, lower lobby level1B: Sensory Application Real World & TechnicalCurtis Beelman, Oak State ProductsBuckhead 1, lower lobby level2A: Gluten Free IngredientsDilek Uzunalioglu, Ingredion IncorporatedBuckhead 2, lower lobby level 2B: Gluten Free ProcessElisabeth Allwein, Cheryl’s CookiesBuckhead 2, lower lobby level 3A: WorldWide Trends on OilsMark Stavro, Bunge OilsAzalea, lobby level3B: Trans Fat ReplacementHarold Kazier, IOI Loders CroklaanAzalea, lobby level
9:30-9:45: Refreshment BreakSponsored by: DSM Food Specialties USAGrand Ballroom Hallway, lower lobby level9:45-11:15am: Breakout Sessions Repeated 11:30am-1:30pm: Allied Table Top Exhibition and LuncheonGrand Ballroom 1-3, lower lobby level1:45-3:15pm: Ask the Experts Panel Dave Henton, Kellogg Company Albert Koch, Consultant Mihaelos Mihalos, Mondelez International Dennis Loalbo, B&CMABuckhead 1&2, lower lobby level4:00-5:00pm: Women in the Industry ReceptionSponsored by: DSM Food Specialties USAEast Terrace, garden level
Wednesday, May 4, 20167:00am: Registrationlower lobby hallway7:00-7:30am: Morning Coffeelower lobby hallway8:00am-12:00pm: Hands On Training Workshop Dennis Loalbo, Rich McFeaters and Blake Hutzley, The B&CMALecture followed by Hands on Training Open to all attendees, must pre-registerBus loads in lower lobby by registration at 7:15am, bus available at 12:00 pm to transport to airport and hotelCooks Warehouse1544 Piedmont Road, Suite 403-RAtlanta, GA 30324
Thank you to our refreshment sponsors!
Thank you to our give away sponsors!
Schedule at a glance