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General presentation 2016
2
Privately funded group of consultants making
Bakery Science & Technology accessible and
applicable for you.
We offer worldwide consultancy:
 Process (Improvent) Technologists
 External R&D Department
 Education & Training/ Mentoring
Company Profile
3
 120 years combined Bakery experience
 Undertaking strategic and tactic development projects
for various customers and its own account.
 Independent, not obliged to work with any of the raw
materials suppliers and are able to advise on the best
product and process for your company.
 A test bakery of 400 m2
 A own knowledge database of ingredients, recipes and
research
We offer:
4

Do you need to solve difficulties with your processes
and products?

Do you need, every now and then, the assurance that
your production lines are on their highest quality and
efficiciency standards?
We can temporarily integrate in your company for several
weeks or months or work on an intervention method for
the best match with your team.
Process (Improvement)
5

Do you need your own external R&D Department?

Do you need a fast upgrade of knowledge for
development or improvement of products related to
bakery?

Do you need a fresh view on current product
development trajectories?
We provide onsite or in our test bakery assistance; stand
alone or together with your team or a combination of
these.
External R&D
6

Does your staff need custom made Education or
Training?

Do you need on a regular basis coaching & mentoring,
on the job or online, for yourself or your staff?
We work on knowledge transfer in conference, workshop
or on the job; e.g. in production.
Education or Mentoring
7
 Company profile
 History
 People
 Jos Vast
 Kees Vast
 Jan Smit
 Wouter Duisterwinkel
 Our Research
 Our Public appearances
 Our Test Bakery
Contents:
8
 Family entered bakery Business in 1946
 Grew into Vast Banket, later Vast Bakeries
 Jos Vast responsible for R&D since 2004
 Sold in 2010 to Aviateur Group
 Founded in 2009 by Jos Vast
 First Test Bakery in 2011 (12 m2)
 Move to new Test Bakery (400 m2) in 2014
History
9
Jos Vast, Founder Bakery Academy, 20 years Bakery experience
Education:
 Master of Science, University of Groningen
 ZDS Cookie and Cracker Manufacturing
 HACCP, Van Hall Institute
Specialities:
 Implementing modern production lines
 Management Food Technology;
 R&D
 Changing nutrional profile
 Glutenfree
People and Skills
10
Jos Vast
Product expertises:
 General bread types
 Pastry
 Biscuit/ Rotary Moulding
 Cake
 Shortbread
 Clean label/ E-free
 Wheat-/ Glutenfree
People and Skills
11
Kees Vast, 50 years Bakery experience
Education:
 Bakery craftsmenship school
 Entrepeneursschool
Specialities:
 Production/ Factory Management
 Artisan translating to industry standard
 Inventive baker
 Purchasing (materials and equipment)
 Factory visionair
People and Skills
12
Kees Vast, 50 years Bakery experience
Product expertises:
 Rusk/ Toast (Melba)
 Pastry
 Cake
 Shortbread
 Danish Pastry/ Croissant
 Toast bread
 Biscuits
 Garibaldi/ Sultana biscuits
 Wafers
People and Skills
13
Jan Smit, 53 years Bakery experience
Education:
 Bakery Craftsmenship school
 French Culinary Institute
Specialities:
 Patissier
 Allround baker
 Ancient formulations
People and Skills
14
Jan Smit, 52 years Bakery experience
Product expertises:
 All bread types, esp. French type
 Pastry
 Cake
 Shortbread
 Danish Pastry/ Croissant
People and Skills
15
Wouter Duisterwinkel, <1 years Bakery experience
Education:

Bachelor of Science, Van Hall Institute, Food Science
Specialities:
To be developed
People and Skills
16
 Reduction of Fat, Sugar and/ or Sodium of 30% and more
 Health Claims in Indulgent Bakery Products
 Sourdough Technology
 Gluten free
 Reduction of E- numbers/ Clean Label
 Protein and Fibre Fortification
Our Research
17
 Kennedy's Confection 2011  Article on Health Claims
 Unpublished 2012  Practical implementations on Acrylamid
 Consudel 2013  Article on Egg replacement
 Kennedy's Bakery Confection 2014  Article on Foam Cakes
 Webinar BakeryandSnacks.com 2014 on Reformulation
 Fi Reformulation Series 2014  Multiple Reformulation
 Hi Conference 2014  Health Claims in Bakery
 Biscuitpeople.com 2015  Three articles on setting up a Bakery
 Free From Foods 2015  Exposing
 Baking Europe 2015  Article on Ancient Grains
 Kennedy's Bakery Confection 2015  article on Free From Formulation
 Baking Europe 2015  article on Reformulation of Bakery Products
Public Appearances
18
Our Test bakery
19
 3 Deck ovens (6 Decks)
 Rotary Convection Oven
 Combi Steam oven
 Proofing Cabinets
 Rotary Moulder
 Sheeter
 Mixers of 10-20-50Ltrs
 Freezer & Chiller
 Deep Fryer
 Cooking
 Wafer Irons
 Etc.
Our Test bakery

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General presentation 2016

  • 2. 2 Privately funded group of consultants making Bakery Science & Technology accessible and applicable for you. We offer worldwide consultancy: Process (Improvent) Technologists External R&D Department Education & Training/ Mentoring Company Profile
  • 3. 3 120 years combined Bakery experience Undertaking strategic and tactic development projects for various customers and its own account. Independent, not obliged to work with any of the raw materials suppliers and are able to advise on the best product and process for your company. A test bakery of 400 m2 A own knowledge database of ingredients, recipes and research We offer:
  • 4. 4 Do you need to solve difficulties with your processes and products? Do you need, every now and then, the assurance that your production lines are on their highest quality and efficiciency standards? We can temporarily integrate in your company for several weeks or months or work on an intervention method for the best match with your team. Process (Improvement)
  • 5. 5 Do you need your own external R&D Department? Do you need a fast upgrade of knowledge for development or improvement of products related to bakery? Do you need a fresh view on current product development trajectories? We provide onsite or in our test bakery assistance; stand alone or together with your team or a combination of these. External R&D
  • 6. 6 Does your staff need custom made Education or Training? Do you need on a regular basis coaching & mentoring, on the job or online, for yourself or your staff? We work on knowledge transfer in conference, workshop or on the job; e.g. in production. Education or Mentoring
  • 7. 7 Company profile History People Jos Vast Kees Vast Jan Smit Wouter Duisterwinkel Our Research Our Public appearances Our Test Bakery Contents:
  • 8. 8 Family entered bakery Business in 1946 Grew into Vast Banket, later Vast Bakeries Jos Vast responsible for R&D since 2004 Sold in 2010 to Aviateur Group Founded in 2009 by Jos Vast First Test Bakery in 2011 (12 m2) Move to new Test Bakery (400 m2) in 2014 History
  • 9. 9 Jos Vast, Founder Bakery Academy, 20 years Bakery experience Education: Master of Science, University of Groningen ZDS Cookie and Cracker Manufacturing HACCP, Van Hall Institute Specialities: Implementing modern production lines Management Food Technology; R&D Changing nutrional profile Glutenfree People and Skills
  • 10. 10 Jos Vast Product expertises: General bread types Pastry Biscuit/ Rotary Moulding Cake Shortbread Clean label/ E-free Wheat-/ Glutenfree People and Skills
  • 11. 11 Kees Vast, 50 years Bakery experience Education: Bakery craftsmenship school Entrepeneursschool Specialities: Production/ Factory Management Artisan translating to industry standard Inventive baker Purchasing (materials and equipment) Factory visionair People and Skills
  • 12. 12 Kees Vast, 50 years Bakery experience Product expertises: Rusk/ Toast (Melba) Pastry Cake Shortbread Danish Pastry/ Croissant Toast bread Biscuits Garibaldi/ Sultana biscuits Wafers People and Skills
  • 13. 13 Jan Smit, 53 years Bakery experience Education: Bakery Craftsmenship school French Culinary Institute Specialities: Patissier Allround baker Ancient formulations People and Skills
  • 14. 14 Jan Smit, 52 years Bakery experience Product expertises: All bread types, esp. French type Pastry Cake Shortbread Danish Pastry/ Croissant People and Skills
  • 15. 15 Wouter Duisterwinkel, <1 years Bakery experience Education: Bachelor of Science, Van Hall Institute, Food Science Specialities: To be developed People and Skills
  • 16. 16 Reduction of Fat, Sugar and/ or Sodium of 30% and more Health Claims in Indulgent Bakery Products Sourdough Technology Gluten free Reduction of E- numbers/ Clean Label Protein and Fibre Fortification Our Research
  • 17. 17 Kennedy's Confection 2011 Article on Health Claims Unpublished 2012 Practical implementations on Acrylamid Consudel 2013 Article on Egg replacement Kennedy's Bakery Confection 2014 Article on Foam Cakes Webinar BakeryandSnacks.com 2014 on Reformulation Fi Reformulation Series 2014 Multiple Reformulation Hi Conference 2014 Health Claims in Bakery Biscuitpeople.com 2015 Three articles on setting up a Bakery Free From Foods 2015 Exposing Baking Europe 2015 Article on Ancient Grains Kennedy's Bakery Confection 2015 article on Free From Formulation Baking Europe 2015 article on Reformulation of Bakery Products Public Appearances
  • 19. 19 3 Deck ovens (6 Decks) Rotary Convection Oven Combi Steam oven Proofing Cabinets Rotary Moulder Sheeter Mixers of 10-20-50Ltrs Freezer & Chiller Deep Fryer Cooking Wafer Irons Etc. Our Test bakery