2018 Technical Conference Call for Abstracts

What is the Technical Conference?

The Technical Conference brings together bakers and suppliers from across the U.S. and around the world. Educational breakout sessions, Allied table top Exhibition, industry expert presenters, and powerful networking opportunities are hallmarks of this conference.   

Click here to download this past Technical Conference’s exciting agenda in San Antonio.

2018 Technical Conference
October 28-30, 2018
Hyatt Regency Indianapolis
Indianapolis, IN
Save the date! More information will be announced as available. 


Are you a dynamic speaker who is an expert in your field?
Deadline EXTENDED to Present!

Submit an abstract today to speak at the 2018 Technical Conference and share your knowledge with your peers.  This opportunity grants you & your company maximum exposure to other experts & key decision makers in the cookie & cracker industry. Your name and company will be listed on our website, final program, e-newsletters sent out to industry leaders along with social media campaigns. 

Click for Call for Abstracts Online Form

Below is a list of suggested topic’s for the 2018 Program. However, if you have a presentation that is something new to present in the areas of Production, Managerial or Technology, send it our way by filling out the online form below.
EXTENDED Deadline for Abstracts, January 22nd, 2018 – Please consider including the following in your Abstract: Adding a case study to your presentation, Include examples of troubleshooting- details on problems that occur and how to solve them, Include greater details into the technicalities of your subject, incorporate strong graphics and videos, avoid a sales pitch.
  • Cracker Formulation and Processing- Trouble shooting problems on sheeting equipment 
  • New bakery trends and products- focusing on clean labels, power bars, protein bars
  • Improving Production inefficiencies – reducing labor with packaging technologies and equipment
  • Packaging: flow wrapping, stand-up pouches, etc.
  • Improving Production Inefficiencies – reducing labor with packaging technologies and equipment 
  • Oven Technology – Comparing types of ovens available and cutaway views explaining how they work internally. Includes the science behind how they perform
  • Automation/Technology
  • Food trends in the industry such as organic, non gmo, gluten free
  • Ingredients, Tendencies, Enzymes, Flour Conditioners, or other processing aides. Anything to do with formulation
  • Training methods which have been effective for training line operators (i.e. mixers, sheeters, bakers, etc.)
  • Industry best practices relative to sanitation, sanitary design, maintenance, waste reduction
  • How packaging can play a role in increasing output/waste reduction
  • FSMA Inspections- Experience from companies who have had an inspection
  • Employment issues in general with the industry
  • Hiring, training, and retention, recruitment