The Australian Society of Baking (ASB) was founded
in 1970 by Sydney Packham and a group of bakers and
allied traders, some of whom had attended meetings of
the American Society of Bakery Engineers in the
United States. They decided there was scope to set up
an organisation along similar lines in Australia.
The ASB was first constituted as the Australian
Chapter Affiliate of the American Society, before
simplifying its name in 1979 to the Australian
Society of Baking. It retains its links with both the
American Society of Baking and the British Society of
Baking. The societies exchange publications and
information, and can offer more direct help to one
another's members by way of organising bakery visits
and work experience.
The primary purpose of the Australian Society of
Baking is to provide a forum for learning more about
the industry through meetings and seminars.
Members come from every sector of the baking
industry - small craft bakers and larger retail
bakers, pastrycooks, independent and group plant
bakeries, supermarket groups, research organisations,
the educational field, flour millers, ingredient and
equipment suppliers.
Papers presented cover technical, legislative and
marketing matters and there have been almost 280
presentations in all since the founding of the
Society. Copies of most of these are available from
the secretariat for those wishing to research
particular subjects.
The ideals of the ASB are best expressed in its
Creed, drawn up by the founders and read by a member
before each meeting.
As a member of the Australian Society of Baking
it is my desire and privilege:-
-
To assist a fellow member at any time with
his problems, upholding in word and deed the
substance of the Societys' Creed, the Golden
Rule "All Things Whatsoever You Would
That Men Should Do To You, Do You Unto Them"
-
To follow this simple Creed in heart and
mind, being ever aware of the responsibility
that falls upon me as a producer of one, if
not the most important, of all foods and to
do honour to the ancient and honorable
profession of Baking.
As expressed in the Creed, it is not all about
hearing presentations from a seminar platform.
The Society is also in contact with the Campden
and Chorleywood Food Research Association in the U.K.
and The Central Association of the German Bakery
Trade who are frequent visitors and who provide
presentations at our meetings.
We also have members in New Zealand, Papua-N.G.,
France and India.
To provide information for members who are unable
to attend our meetings the presentations are recorded
and are published in "The Proceedings"
after each meeting.
About
Us
About the Society 
