View this email in your browser
You are receiving this email because of your relationship with American Society of Baking. Please reconfirm your interest in receiving emails from us. If you do not wish to receive any more emails, you can unsubscribe here.
American Society of Baking e-Newsletter
January 17, 2018, Issue #113
BakingTech 2018: Register Today!
In keeping with the conference theme of Sustainability, the registration brochure will not be mailed this year. You may access the brochure digitally, download it as a PDF or online at www.asbe.org/bakingtech2018.
Visit the Registration Information webpage for more information on registration rates and deadlines.
BakingTech 2018 Sponsors
ASB and the Planning Committee extend a special thank you to all sponsors for their generous support of BakingTech 2018:

Platinum Sponsors: Ajinomoto North America, Inc., Bimbo Bakeries USA, Burford Corp./Middleby Bakery Group

Gold Sponsors: BCW Food Products, Bettendorf Stanford, DuPont Nutrition & Health, Shick Esteve

Baking Hall of Fame Sponsors: Bundy Baking Solutions, Burford Corp./Middleby Bakery Group, The Long Co., Mother Murphy's, REPCO

Silver Sponsors: AIB International, Bakery Concepts Int., LLC, Bud's Best Cookies, Corbion, Flowers Foods, Kwik Lok Corp., Nexcor Technologies, Inc., Rademaker USA, Inc., Reading Bakery Systems, Watson, Inc.

Bronze Sponsors: Buhler, Molded Fiber Glass Tray Corporation, North Dakota Mill, Doran Scales

Young Professionals: The Ensol Group, Mother Murphy's, SPF
Sponsorships enable ASB to attract non-industry speakers, increase networking opportunities, and provide scholarships for future leaders without increasing the costs of registration for attendees to the conference.

Partners will receive recognition in the BakingTech final program, conference app, website, on signage at conference, and in social media.

Wish to become a BakingTech 2018 sponsor? Click here to learn more.
2018 Young Professional Educational Session - All Attendees Are Invited!
The Young Professionals Committee is proud to host Clif Bar as this year's Young Professional speaker at BakingTech!

Whether just starting your career or already well established in the baking industry, ALL conference attendees are invited Sunday, February 25 from 2:30 - 4:00 pm for the 2018 YP educational session. Be sure to join the committee as they learn about Clif Bar's exciting efforts to bring their unique culture and benefits to commercial baking.

Keep an eye on your inbox for more session details over the coming weeks!
Registration Open for March Engineering Workshop
How to Get Out of "Run to Failure"
When & Where: March 28 - 29, 2018 at the Hilton Los Angeles Airport
Instructor: Rowdy Brixey - President, Brixey Engineering, Inc.
Cost: Registration Deadline March 13th
  • $1,295 for Professional & Young Professional members
  • $995 for new ASB members (members as of 01/01/18)
  • $995 for members who attended BakingTech 2018
  • $995 each when registering 4 or more participants from the same company
  • $1,795 for non-member

Who Should Attend: Plant Managers, Plant Engineers, Maintenance Managers, Operations Managers, Maintenance supervisors and Planner/Schedulers.

Overview: The simplest maintenance strategy is to execute run to failure maintenance (also known as "run to fail"). In this strategy, assets are deliberately allowed to operate until they break down, at which point reactive maintenance is preformed.

Learning Objectives:

  • Understand what leads to reactive maintenance and tactical strategies for getting out of run to fail.
  • Each attendee should expect to leave the workshop with a strategy plan which they built from the ideas shared and learned during the workshop.

Testimonial From First Workshop:

Your knowledge of the issues we fight every day in our plants brings the seminar to a true understanding of the pressures maintenance fights. You will be happy to hear that George was a completely New Manager today. He met with All 3 shift Supervisors and has started to roll out the process. He's rejuvenated...good stuff. - John Mulloy, 151 Foods, LLC
Need to Contact ASB Staff?

Office: 1.800.713.0462
Executive Director
Extension #1
Direct: 609.937.1519

Tawnee Brydebell,
Director of Meetings and Operations
Extension #2
Direct: 856.343.7838

Amanda Gonzalez,
Membership Manager
Extension #3
Direct: 660.349.9844
This message was sent to newsletter@asbe.org by newsletter@asbe.org
7809 N. Chestnut Avenue , Kansas City, MO, 64119


Unsubscribe from all mailings Unsubscribe | Manage Subscription | Forward Email | Report Abuse