BEGIN:VCALENDAR
VERSION:2.0
PRODID:spatie/icalendar-generator
NAME:Rethinking Baking for Sustainability with Bake Time Reduction [iba 202
 3]
X-WR-CALNAME:Rethinking Baking for Sustainability with Bake Time Reduction 
 [iba 2023]
BEGIN:VTIMEZONE
TZID:Europe/Berlin
BEGIN:DAYLIGHT
DTSTART:20230326T020000
TZOFFSETFROM:+0100
TZOFFSETTO:+0200
END:DAYLIGHT
BEGIN:STANDARD
DTSTART:20231029T030000
TZOFFSETFROM:+0200
TZOFFSETTO:+0100
END:STANDARD
BEGIN:DAYLIGHT
DTSTART:20240331T020000
TZOFFSETFROM:+0100
TZOFFSETTO:+0200
END:DAYLIGHT
END:VTIMEZONE
BEGIN:VTIMEZONE
TZID:UTC
BEGIN:STANDARD
DTSTART:20250708T091408
TZOFFSETFROM:+0000
TZOFFSETTO:+0000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
UID:69d0d660a153a
DTSTAMP:20260404T091408Z
DTSTART;TZID=Europe/Berlin:20231023T103000
DTEND;TZID=Europe/Berlin:20231023T105500
SUMMARY:Rethinking Baking for Sustainability with Bake Time Reduction [iba 
 2023]
DESCRIPTION:https://universe.iba-tradefair.com/index.php/en/e/rethinking-ba
 king-for-sustainability-with-bake-time-reduction.37843\n\nUsing a unique e
 nzyme combination we can explore the opportunities to rethink our current 
 baking process. More specifically we can look at process efficiency and ba
 ke time reduction while considering hydration levels and throught put.
LOCATION:B1 / 567
END:VEVENT
END:VCALENDAR