BTS-International is owned by Bob Parker

• A skilled bakery technologist with over thirty five years experience in the baking industry, from apprentice to Master Baker, followed by various management roles with large plant producers.
• Most recently, twelve years experience in the responsibility for day to day operation of a UK multi-line baking test centre (SASIB), supporting hardware development and product trials for multi-national blue chip clients.
• The ‘Hands on’ experience gained in this role has enhanced his innovative approach leading to the successful procurement of a key patent relating to the process techniques in breadcrumb manufacture.
• Has fulfilled the essential liaison role between design engineer and production operator when tests involved both prototype machinery and novel process techniques. This enabling a mutual understanding of their respective problems, and thus offered effective corrective actions.
• At customer sites has demonstrated the ability to analyse problems by first observing, then listening sympathetically to the production team and engineers to obtain their open honest opinions and suggestions. This often produced rapid, inexpensive solutions which has all contributed to improved relationships.
• The differing needs and geographic location of clients necessitated the ability to organise and conduct ‘In-house’ and ‘On site’ training courses, for both line operators and engineers, to enable efficient operation of the machinery. Also to observe the effect of process or recipe changes on the finished product.
• A major activity over the years has been problem solving and trouble shooting on sites in Europe, the Americas, Australasia and Middle East. Periods ranged, from a few days to several weeks, where a major new plant was experiencing start up problems, or where operative training has been required.
• This vast experience covers all aspects of bread, biscuit, fermented goods, savoury, pizza, cracker, flour confectionary and baked potato products using Spooner, Meinke, APV ovens and their front/rear end equipment, from mixing to packaging.
• Experienced in the operation of the following ovens:- Ribbon burner radiant type, indirect and direct forced convection, also hybrid type including radio frequency. In the case of bread this includes track plant as supplied by all major suppliers, past and present.