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Wheat

eNewsletter - Issue #49, September 16, 2013


Chairman's Corner:
by Dave Hipenbecker
ASB Chairman

Quote: Continuity gives us roots; change gives us branches, letting us stretch and grow and reach new heights.  
-Pauline R. Kezer

Quip: Change provides us the avenue to see things differently.

Please welcome ASB's newest members:

 BAKER
Allan H. Bomzer
Nicholas A. Glover, Sr.
Robert W. Chiuri

ALLIED
Alfred J. Horton
Ed Stahl
Megan N. Culp

"What's New?"

BakingTech 2014 Preview
More Technical Bulletins on Website
Membership Renewal Season Still Open
Consultant's Corner
Proceedings - BakingTech 2013



 BakingTech 2014 Preview

Plan now to join us in Chicago for BakingTech 2014 "Change: Improvise, Adapt, Overcome"!  Whatever your educational and networking goals are, be sure to mark your calendars for March 2-4, 2014 to attend this gathering of experts in the baking industry.  We are assembling a seasoned group of presenters who are keen to share their insights and experiences with you.

The BakingTech 2014 program will offer 30+ high-quality presentations, papers and panel discussions on topics including:

Controlling Your Costs
Ingredients
Inspections/Regulations - Taking the Risk Out of Inspections
Beyond the Packaging Room
Human Resources
Disruptive Innovation - What We Can Learn from Other Food Segments
Commodities/Resources
Engineering/Automation

You don't want to miss this educational event and the networking opportunities available!  Keep watching the ASB website as registration and additional details on the 2014 program will be available early October.

A Message from Your BakingTech 2014 Co-Chairs 


 More Technical Bulletins on Website

Following is a list of Technical Bulletins recently added to the ASB Resource Library.  To access the complete library, visit the ASB Resource Library page and login with your ASB username and password.  All documents in the Resource Library are searchable by keyword and category (BakingTech Presentations, Technical Bulletins, Engineering Information Service Reports, BISSC Standards, and General ASB Forms/Documents).

Bulletin 169, December, 1962 - The Influence of Certain Processing Variables on the Surface Characteristics of Pilot Plant-Prepared, Partially-Baked Rolls
Bulletin 171, August, 1963 - Malting of Flour
Bulletin 172, September, 1963 - Yeast, the Biological Leaven for Breads, Rolls and Yeast Raised Sweet Doughs
Bulletin 173, November, 1963 - Baked Powder, the Chemical Leaven, for Cakes, Biscuits and Cookies
Bulletin 174, September, 1964 - Getting the Most From a Bread Score
Bulletin 175, October, 1964 - Quality Control
Bulletin 176, March, 1965 - How to Maintain a High Standard of Sanitation in a Bakery
Bulletin 177, June, 1965 - How to Establish a Successful Preventative Sanitation Program in Your Bakery
Bulletin 178, September, 1965 - What to do When the Federal Food and Drug Inspector Arrives at the Bakery
Bulletin 179, December, 1965 - Controlling Falls, Slips and Trips in Bakeries
Bulletin 180, April, 1966 - Emergency Sponges and Doughs
Bulletin 194, May, 1972 - Report on Project of Research and Study Committee on Bread Pan Structural Feature Study
Bulletin 195, July, 1972 - Food for the World Through Nutrition
Bulletin 196, April, 1973 - Preventive Maintenance: "A Vital Key to Smooth Production"
Bulletin 28, September, 1993 - Dried Plums: A Multi-Functional Bakery Ingredient

Please continue to visit our website to view additional resources.   The ASB Resource Library is updated weekly!


 Membership Renewal Season Still Open

The 2013/14 renewal season is still open.

While the deadline to prevent your account from lapsing into inactivity was August 31, 2013 we are still accepting renewals from those who haven't yet paid dues.  Once dues have been received and posted the account in question will be immediately reactivated.

Please note, with the launch of the redesigned ASB website all members were assigned new login information.  Usernames now reflect the primary/preferred email address to which a member receives ASB correspondence.  Passwords are set to Password1 until such a time that the member creates their own.

For instructions on how to renew online and to proceed to your open dues order, please log into the ASB website and then visit the "Renew Membership" link under the Membership tab located in the left hand menu bar.

For questions concerning the renewal period, or any general membership questions please contact the Membership Manager, Amanda Gonzalez, at agonzalez@asbe.org


 Consultant's Corner

Are you a baking industry consultant?  Would you like to have your services promoted to the ASB membership and greater baking industry?  If so, visit the Consultant's Corner on the ASB website and list yourself today.

By signing up for Consultant's Corner, you are targeting a very specific market for your unique and highly experienced talents.  A benefit of membership is the ability to post your listing free of additional cost and it is a great way to market to a large number of potential clients. 



 Proceedings - BakingTech 2013

The Proceedings for BakingTech 2013 are near completion.  They should be printed and mailed to those members who requested hard copies by late October.  The Proceedings will be available on the website by October 1.  Thank you for your patience.  

American Society of Baking
PO Box 336
Swedesboro, NJ 08085
Tel: 1.800.713.0462 | Fax: 1.888.315.2612 | info@asbe.org