BIET 2013 PROGRAMME

5th June

MORNING LECTURE SESSIONS

8.30 h. Registration

9.00 h. Opening of the Meeting, Jaume Àrboles, Chairman of AIQS

9.10 h. Flour and semolina sector in Spain: financial and industrial analysis

Ramón Sánchez, Managing Director of the Association of Spanish Mills – AFHSE

9.45 h. Clean Label Approach in bakery products

Thierry Mathey (France) & Puri Chito, EUROGERM-IBERIA, S.L.U.

10.30 h. Coffee-break – Poster session

11.00 h. Malts - The natural basis for aroma and flavour

Antoni Gonzalo, IREKS IBÉRICA, S.A.;Richard Lau (Germany), IREKS GmbH

11.45 h. Energy Saving & Product Quality: Recent Innovations in Baking Technology

Dr. Alain Le Bail (France), ONIRIS-Nantes

12.15 h. Yeast with natural vitamin D

Cilla Ingman (Canada), LALLEMAND ESPAÑA, S.L.

13:00 h. Poster session
13:15 h. Working lunch at IQS
 
AFTERNOON WORKSHOPS
15.00 h. Gluten replacement (total and partial) approach and Clean Label approach in some bakery applications, Thierry Mathey & Puri Chito – EUROGERMIBERIA,S.L.U.
16.00 h. Tasting of products with different malts and applications
Antoni Gonzalo - IREKS IBÉRICA, S.A.
17.00 h. Ecological and wine yeast for bakery
Maria do Carmo Amaral – LALLEMAND ESPAÑA, S.L.
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21.00 h. DINNER AT RESTAURANT St. Rémy
(attendance is optional, see booking in the registration form)

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 6th June

MORNING LECTURE SESSIONS

09.00 h. Something more than texture
Frederic Lievens (Belgium), T-500 PURATOS, S.A.
09.45 h. Grain combination strategies for cereal based proofed food with added value
Prof. Dr. Concha Collar, Institute of Agrochemistry and Food Technology, IATA. National Research Council, CSIC.
10. 15 h. The Brabender 3-phase system
Ricardo Espinagosa, TECNOSA
11.00 h. Coffee Break – Poster session

11.30 h. Innovative use and features of sourdough for bakery industries

Dr. Marco Gobbetti (Italy), Università degli Studi di Bari Aldo Moro
12.00 h. Natural improvers for baking: Technological functionalities of cereal ingredients
Peio Touyarou (France), AIT INGREDIENTS
12.45 h. Innovative Mixing and Lamination of Dough–Fully continuous operating industrial dough process, Prof. Dr. Klaus Lösche (Germany),ttz Bremerhaven - BILB / EIBT
13.15 h. Closing of the Meeting, Dr. Pere Regull, Managing Director of IQS
13.30 h. Working lunch at IQS

AFTERNOON WORKSHOPS

15.00 h. Something more than texture
Miquel Fernández - T500 PURATOS, S.A.
16.00 h. GlutoPeak, new quick method
Ricardo Espinagosa - TECNOSA
17.00 h. Presentation of new technological ingredients and Clean Label products tasting
Peio Touyarou – AIT INGREDIENTS
18.00 h. Conclusions and delivery of Certificate of Attendance, BIET Organising Committee
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LANGUAGES
English and Spanish. Simultaneous translation available at all lecture sessions.