TRADITIONAL BAKER'S TRADES MEET SCIENCE - SOURDOUGH SUMMIT by Richemont - Sourdough Summit 2019
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SOURDOUGH SUMMIT
by Richemont
May 9th, 2019, Swiss Museum of Transport, Lucerne, Switzerland
TRADITIONAL BAKER’S
TRADES MEET SCIENCE
Summit on current
findings on sourdough
www.sourdough-summit.com
International
2 www.sourdough-summit.com
May 9th, 2019, Swiss Museum of Transport,
Lucerne, Switzerland
1st International Richemont
Sourdough Summit
Traditional baker’s trades meet science: Summit on
current findings on sourdough
The Richemont Centre of Excellence in Lucerne, sourdoughs, processes, nutrition and health. Open Q&A
(Switzerland), and the International Richemont Club sessions and an exhibition with tastings of products
will hold a symposium on May 9, 2019. Experts from made with sourdough from nine different countries and
practice, nutritional science and research will give market stalls from suppliers set the broader framework
presentations on the latest findings on bread, sa- of the congress. Exchange and networking during the
lubriousness and digestibility and their relation to breaks and at the final Apéro Riche will round off the
sourdough. event.
Bread once was the most important staple food, but We are looking forward to welcoming you in Lucerne on
today it’s losing its importance. More and more people May 9th, 2019.
avoid bread in their diet, whether it is because of digestive
problems, gluten intolerance or as a dietary measure. Please register now!
What are the reasons for the health concerns? Do
bread and bakery products really have negative effects
on health and well-being? Or is industrial production Reto Fries
the culprit for its gradually deteriorating image in many Director Richemont Centre of Excellence
cases? What role do the raw materials, processing and
espe-cially dough resting time play?
Jorge Pastor
President Richemont Club International
In recent years, many craftsmen and scientists have
been intensively involved in the production of tasty
and healthy breads and bakery products, and together
they are getting to the bottom of these questions. In
five thematic blocks, renowned experts present new
concepts and findings on the topics of ingredients,
www.sourdough-summit.com 3
The summit offers: The summit addresses:
• Latest findings on and experiences made with • Specialists from bakeries, mills and agriculture
bread ingredients, processes and research on • Specialists from the food processing sector
sourdough • Specialists from the fields of nutrition and
• Exchange and network with renowned experts health
from across Europe • Specialist subject teachers from the food
• Presentation and tasting of bread and bakery industry
products from different countries • Food bloggers, journalists and other interested
specialists and bread enthusiasts
4 www.sourdough-summit.com
Program
08.00 – 08.45 Registration and welcome coffee
08.50 – 09.00 Welcome and introduction by Reto Fries & Jorge Pastor
Program block 1: “Ingredients”
09.00 – 09.30 Francisco Barro
Institute for Sustainable Agriculture (IAS-CSIC),
Córdoba
How does the selection of ingredients influence the
bread quality – cereals, pseudo cereals and other
ingredients.
09.30 – 10.00 Friedrich Longin
University of Hohenheim
How can the health value of bread be taken into
account already at the grain growing stage? Where
does the future go? Ancient grains.
10.00 – 10.15 Heinrich Beck
Beck a Beck, Römerstein
Practical experience
10.15 – 10.30 Open Q & A
10.30 – 11.00 Coffee break
Your Hosts
RETO JORGE
FRIES PASTOR
Director President
Richemont Centre of Excellence Richemont Club International
for bakery and confectionery,
Lucerne, Switzerland
www.sourdough-summit.com 5
THE COMMON LANGUAGE DURING THE SUMMIT WILL BE ENGLISH.
Simultaneous translations in German, French, Italian, Spanish and Croatian will be
provided for the presentations and open Q & A. The presentation folders for the
speeches will only be available in English.
FRANCISCO FRIEDRICH HEINRICH
BARRO LONGIN BECK
Dr. Dr. Entrepreneur
Institute for Sustainable University of Hohenheim, Beck a Beck, Germany
Agriculture (IAS-CSIC), LSA – Research Group Wheat,
Córdoba, Spanien Stuttgart, Germany
6 www.sourdough-summit.com
Program
Program block 2: “Sourdoughs”
11.00 – 11.30 Elke Arendt
University of Cork
Sourdough for improving the nutritional properties of
cereal products
11.30 – 12.00 Luc Vuyst
Vrije Universiteit Brussel
Omics approaches to understand sourdough
fermentation processes
12.00 – 12.15 Markus Brandt
Ernst Böcker GmbH & Co. KG, Minden
Gluten free sourdoughs/Reduction of fodmap
12.15 – 12.30 Bernd Kütscher
Bundesakademie Weinheim
Culture of sourdough in Germany
12.30 – 12.45 Open Q & A
13.00 – 14.00 Lunch and market stalls
www.sourdough-summit.com 7
ELKE
ARENDT
Prof.
School of Food and Nutritional
Sciences, University of Cork, Ireland
LUC
VUYST
Prof.
Research Group of Industrial
Microbiology and Food
Biotechnology, Department of
Bioengi-neering Sciences, Vrije
Universiteit Brussel, Belgium
MARKUS
BRANDT
Dr.
Ernst Böcker GmbH & Co. KG,
Minden, Germany
BERND
KÜTSCHER
Director
Academy of Weinheim, Germany
8 www.sourdough-summit.com
Program
Program block 3: “Processes”
14.00 – 14.30 Carlo Rizzello
University of Bari Aldo Moro, Bari
Sourdough fermentation processes applied to
non-wheat ingredients: nutritional, functional and
technological effects
14.30 – 14.45 Michael Kleinert
Zurich University of Applied Sciences
Tracking down the taste of sourdough bread
14.45 – 15.00 Christian Kummer
Institute for Cereal Processing, Vienna, Austria
Research projects from Austria, „Fermkult Austria“
15.00 – 15.15 Karl de Smedt
Puratos Center for Bread Flavour in St. Vith
News from the Sourdough Library St. Vith
15.15 – 15.30 Open Q & A
15.30 – 16.00 Coffee break
CARLO
RIZZELLO
Prof.
Department of Soil, Plant and Food
Science, University of Bari Aldo
Moro, Bari, Italy
www.sourdough-summit.com 9
CHRISTIAN
MICHAEL KUMMER KARL
KLEINERT Managing Director DE SMEDT
Prof. Head of Laboratory Title
Zurich University of Applied Institute for Cereal Processing, Puratos Center for Bread Flavour in
Sciences, Institute for Food and Vienna, Austria St. Vith, Belgium
Beverage Innovation, Wädenswil,
Switzerland
10 www.sourdough-summit.com
Program
Program block 4: “Nutrition”
16.00 – 16.15 Jacinthe Côté
Lallemand Baking Solution, Barcelona
Providing the population with vitamin D
through the processing of pre-doughs and
sourdoughs, produced by using specially
selected microorganisms.
16.15 – 16.30 Gianfranco Grompone
Lesaffre, Marcq-en-Baroeul
Sourdough as a health vector in the
microbiome era
16.30 – 17.00 Marco Gobbetti
Libera Università di Bolzano
Novel nutritional insights on sourdough
fermentation
17.00 – 17.15 Open Q & A
17.15 – 17.30 Coffee break
JACINTHE GIANFRANCO MARCO GOBBETTI
CÔTÉ GROMPONE Libera Università di Prof.
Dr. Dr. Prof. Dr.
Lallemand Baking Solutions, Lesaffre, Marcq-en-Baroeul, France Faculty of Sciences and
Barcelona, Spain Technology, Libera Università di
Bolzano, 39100 Bolzano, Italywww.sourdough-summit.com 11
Program block 5: “Health”
17.30 – 18.00 Felix Lopez Elorza
Victoria Eugenia Hospital Sevilla
Histamine vs. coeliac disease and its causes.
Positive effects of sourdough
18.00 – 18.15 Rosa del Campo
Hospital Universitario Ramón y Cajal, Madrid
Microbiome, prebiotic and probiotic – what
does all of this have to do with human health
values and why it is important?
18.15 – 18.30 Maria Jesus Callejo
Polytechnic University of Madrid
Bread and health. From ancient grains to
today’s bread
18.30 – 18.45 Open Q & A
18.45 – 19.00 Reto Fries
Summary & outlook
19.00 – 21.00 Networking apéro to close the event
FELIX ROSA MARIA JESUS
LOPEZ ELORZA DEL CAMPO CALLEJO
Dr. Dr. Prof.
Specialist in Clinical Biochemistry Hospital Universitario Ramón y Polytechnic University of Madrid,
at the Victoria Eugenia Hospital in Cajal, Department of Microbiology Spain
Seville, Spain and Parasitology, Madrid, Spain12 www.sourdough-summit.com
Additional information
Venue
SWISS MUSEUM OF TRANSPORT
LIDOSTRASSE 5
6006 LUCERNE, SWITZERLAND
How to get there
Lucerne is easy to reach by train, plane (about an hour’s
journey from the airports of Zurich or Basel)
or by car (A2/A4 motorway).
From Lucerne main station to the Swiss Museum
of Transport
8 Minutes by train (S3 or “Voralpenexpress”)
10 Minutes by bus no. 6, 8 or 24
30 Minutes walk along the lakeside promenade 2 © Luzern Tourismus/Elge Kenneweg
Registration
On www.sourdogh-summit.com, until January 31, 2019
to the early book price of CHF 420.00, or at the regular
entrance fee until April 30, 2019.
Entrance fee
CHF 480.00 (incl. conference documents, catering
during the breaks and Apéro Riche following the
summit, excl. lodging).
Lodging
There is a large selection of hotels nearby.
Information office
Sandra Stalder, phone no. +41 41 375 85 85
info@richemont.cc
1 © Luzern Tourismus/Beat Brechbühlwww.sourdough-summit.com 13
VENUE (LUCERNE) AND
SURROUNDING AREA
Whatever you expect from a city – Lucerne has got
it. For example, its picturesque location in front of an
imposing mountain scenery by the Lake of Lucerne.
Or architectural masterpieces like the famous KKL
Lucerne of the avantgarde architect Jean Nouvel. But
also centuries-old sights such as Switzerland’s most
photographed subject, the Chapel Bridge. And of course
top-class museums, theatres and festivals.
Lucerne is the ideal starting point for many excursions 3 © Luzern Tourismus/Beat Brechbühl
to the highlights of Central Switzerland. A must do
is a trip to one of Lucerne’s local mountains Pilatus
(dragon mountain) or Rigi (queen of the mountains).
Also recommendable is an excursion to the Stanserhorn
or Bürgenstock mountain or a steamboat trip on
Lake Lucerne. All destinations in the region are easily
accessible by public transpor-tation.
4 © Luzern Tourismus
Chapel Bridge 1
Landmark of the city of Lucerne
Culture and Congress Centre Lucerne
(KKL) 2
The imposing masterpiece on the lake of star architect
Jean Nouvel unites the concert hall, congress center
and art museum under one roof.
Lake Lucerne 3
Lake Lucerne is considered one of the most beautiful
lakes in the world and forms a unique landscape and
natural space.
Pilatus, Rigi, Stanserhorn 4
Excursion mountains with picture-book panoramas
around Lucerne.14 www.sourdough-summit.com
About us/organisers
Richemont Centre of Excellence
The Richemont Centre of Excellence has always been committed to the care and
promotion of the bakery trade. The national and international Centre of Excellence
for the entire artisan bakery-confectionery sector has been imparting know-how and
experience since 1945. The wide range of services include comprehensive training and
further education, individual seminars for companies and groups, on-site sales trainings,
a large selection of world-renowned specialized books and comprehensive teaching
material, advisory services as well as research and development. Our attractive, public
restaurant and the hotel complete our services offered.
The Richemont Centre of Excellence works closely together with various national
and international companies and associations from the bakery-confectionery sector
and thus benefits from a large network with important know-how on the subject of
sourdough. Through this active role Richemont contributes significantly to the training
development of the bakery-confectionery trade.
WWW.RICHEMONT.ONLINE
Richemont Club
In 1948, 30 English specialists completed a two-week training at the Richemont Centre
of Excellence. This gave rise to the Richemont Club Great Britain. After a visit to Great
Britain, they were followed by Switzerland, Austria, Germany, Belgium and France.
National Richemont Clubs are organized in 11 countries worldwide. The top companies
from the respective nations focus on their common goal of «quality – professional
ethics – professional exchange – youth development – further education – international
contacts – staff exchange».
The ultimate goal of the clubs is to promote and foster the experience exchange and
further education among specialists of the bakery-confectionery sector.
WWW.RICHEMONT-CLUB.ORGwww.sourdough-summit.com 15
Sponsors
We would like to thank our sponsors and patrons for
their support. Visit our partners during the Summit at
their market stalls in the foyer of the Swiss Museum of
Transport or already today on their websites.
MAIN SPONSORS
International
PLATINUM SPONSORS
GOLD SPONSORS
BENEFACTOR
• HB-Technik • Harinera Roca
• Nelstrop Flour Mills • Harinas CarbajoSOURDOUGH SUMMIT
by Richemont
International
info@richemont.cc
+41 41 375 85 85You can also read
