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Brief Bio
BAKERY PRODUCT AND PROCESS DEVELOPMENT CONSULTANT

George W ***** has 45 years of experience in the biscuit; cake, chocolate and snack ***** industries gained in 50 countries. Executive appointments include periods with global ***** companies and equipment suppliers.

The independent International ***** ***** ***** was established in 1990, to provide technical support in product and process development in the manufacture of baked products.

Technical advisor on products and process engineering to Bakery Equipment and Bakery manufacturers, on ***** process start-up plants with investments of £1 million to £12 million.

Fulfilling the interface role, between the bakery engineering companies and bakery manufacturer, in the commissioning of new process installations and cross discipline technical support for process engineers and ***** technologists

MAJOR ACHEIVEMENTS

Established an International reputation for process knowledge and troubleshooting ***** with major bakery manufacturers and bakery equipment suppliers.

Inventor of wafers Crispbread process. UK Patent ***** .

Development and application of Mechanical Emulsification and Continuous Mixing, for biscuit, pastry and cake processes with annual savings of £1 million.

Application of air levitation for transporting / transferring sponge cake.

Guest Speaker at International Conferences

PRODUCT & PROCESS ENGINEERING DEVELOPMENT

New concepts initiated, developed and commercialised: biscuits, cakes, and extruded snacks. E. g. long shelf-life cake, rotary moulded pastries, biscuits and Ryvita Mini Crispbread.

Pro-active in innovation and creating new ***** product concepts. I. e. novel shaped process cheese, shaped jam tarts.

New process innovation. I. e. application of chilled pastry / dough / cake batter ***** .

Resolving blistering of sponge cake ***** on steel bands.

Application of air levitation for transporting / transferring sponge cake.

On-going collaboration with, UK National Physics Laboratory, for designing a prototype tunnel oven.











Innovation technology for recycling, unavoidable ***** process waste.
Operational knowledge of bakery equipment, including batch and continuous mixers, extrusion, rotary moulding and cutting, wire-cutting, laminating, sheeting, and baking ovens, aeration, cream sandwiching, chocolate enrobing and moulding.








Innovation of novel technologies in the areas of dough ingredients, formulations, and processes.

Extensive product development skills and creative approach to assess technology/ingredients and problem solving issues

Bakery science and ingredient functionality knowledge.

RESEARCH & DEVELOPMENT EXPERIENCE

Reading University (UK), Campden & Chorleywood ***** Research Association (UK), National Physics Laboratory (UK)

PRODUCT EXPERIENCE

Packaged ambient and long life cake and pastries; Biscuits, cookies, and crackers; Expanded and non-expanded snack ***** s; Crispbread: conventional, extruded and wafer processed; Chocolate couverture, moulded, enrobed and sprayed; Protein and vitamin enriched baby biscuits; Wafers; Cereal bars

BUSINESS SKILLS

Bakery Process Engineering; New Product and Process Development; Staff Training; Business Process Improvement; Process Troubleshooting; Feasibility Studies; Project Management; Out-sourcing Contract Manufacturer; Equipment Sourcing; Ingredient Sourcing; Process Commissioning; Global Business Contacts;
Process Trouble-shooter




PERSONAL PROFILE

Proactive, Creative, Intuitive, Methodical, Confident, Enthusiastic, Determined, Results orientated, Responds to challenge, Focussed approach to problem solving, Understanding the theory to delivering industrial scale solutions,

FURTHER EDUCATION

Baking and Confectionery.
Bakery Science and Technology.
***** Hygiene and Handling of ***** .

PROFESSIONAL AFFILIATIONS

Fellow of the Institute of British Baking
Fellow of the Institute of ***** Science & Technology
Member of the American Biscuit and Cracker Manufacturers’ Association. (Former)