Biscuit making is a significant part of the food industry and is practised worldwide. It is generally well mechanised and is a specialised sector of the baking industry.
Courses to study biscuit manufacturing are very few and most of the people currently working in the industry have learnt the business from those already there.
Learning on the job may not be very satisfactory as there is no assurance that current practices are correct.
Furthermore baking generally is still thought of as a craft and many of the processes are imperfectly understood.
Modern machinery can be very efficient if controlled properly so it is necessary to know as much as possible about process mechanisms if control systems are to be applied successfully.
• Course objectives
This intensive short seminar has been designed to meet a need for practical instruction and involvement in the making of biscuits.
Modern biscuit manufacturing is so mechanised that few, other than those in the new product development bakery, get the opportunity to experience the effects of variations in dough making, dough piece forming and baking.
By observing and handling the ingredients and dough, learning is at a higher level than listening or reading on your own can provide.
The seminar style allows much interaction between the leader and the delegates so that information will be related as much as possible to the needs of the group.
Students have also the possibility to bring products from their respective companies for discussion and analysis when desired. This gives them the opportunity to discuss specific details.
Who will benefit?
This course is designed particularly for persons who have day to day contact with biscuit production such as operators, supervisors, trainee managers, maintenance engineers and quality control staff.
Those involved in new product development would also benefit from the practical aspects of biscuit making by hand and with small-scale equipment.
• Co-ordinator:
Martin STIENE, Master Baker & State-certified Food Technician Biscuit Technologist, ZDS
Rien Eckhardt, Bakery Consultant
• Speakers:
Dirk Claus, Nordzucker AG, Braunschweig, Germany
• Date / Venue:
March 17-21, 2014
ZDS Zentralfachschule der Deutschen Süßwarenwirtschaft
De-Leuw-Straße 3-9
D-42653 Solingen - Germany
• Fee:
Members of the ZDS-Association € 1.675,-
Non-members € 2.235,-
| <b>Monday, March 17, 2014</b> | ||
| 10:00 | Welcome / Introduction / Objectives | Andreas Bertram |
| 10:15 | Theory<br />• Product classification and composition<br />• Presentation participants products• Dairy products | Rien Eckhardt |
| 11:15 | <i>Coffee Break</i> | |
| 11:30 | Flour and starches | Rien Eckhardt |
| 13:00 | <i>Lunch</i> | |
| 14:00 | Practice: <br />Spread tests, function of raw materials | Martin Stiene / Rien Eckhardt |
| (Coffee break in between the sessions) | ||
| 16:30 | Review of the day, evaluation of the trials | |
| 17:30 | <i>Cold dinner</i> | |
| <b>Tuesday, March 18, 2014</b> | ||
| 9:00 | Emulsifiers | Rien Eckhardt |
| 9:30 | Sugars and syrups | Dirk Clauß |
| 10:45 | <i>Coffee break</i> | |
| 11:00 | Fats and oils | |
| 11:30 | Leavening agents<br />Soft dough products | Rien Eckhardt |
| 12:00 | Ovens, heat transfer and cooling | Rien Eckhardt |
| 13:00 | <i>Lunch</i> | |
| 14:00 | Practice: <br />Rotary moulding | Martin Stiene / Rien Eckhardt |
| <i>(coffee break in betwenn the sessions)</i> | ||
| 16:30 | Review of the day, evaluation of the trials | |
| 17:30 | <i>Cold dinner</i> | |
| <b>Wednesday, March 19, 2014</b> | ||
| 9:00 | Chocolate and Compounds | Bernd Kossack / Rien Eckhardt |
| 10:00 | Mixing | Rien Eckhardt |
| 11:00 | <i>Coffee break</i> | |
| 11:30 | Rotary moulding, wire-cutting, depositing | |
| 12:30 | Rotary mould design | Rien Eckhardt |
| 13:00 | <i>Lunch</i> | |
| 14:00 | Practice: <br />Wire cutting | Martin Stiene / Rien Eckhardt |
| <i>(Coffee breaks in between the sessions during the day)</i> | ||
| 16:30 | Review of the day, evaluation of the trials | |
| 17:30 | <i>Cold dinner</i> | |
| <b>Thursday, March 20, 2014</b> | ||
| 9:00 | Theory<br />Wafer baking | |
| 10:00 | Airation of fillings | |
| 11:00 | <i>Coffee break</i> | |
| 11:30 | Practice: <br />Waferprodction | |
| <i>(Coffee breaks in between the sessions during the day)</i> | ||
| 13:00 | <i>Lunch</i> | |
| 14:00 | Waferprodction | |
| 15:00 | Filling production | |
| 15:30 | <i>Coffee break</i> | |
| 16:00 | Enrobing | |
| 16:30 | Review | |
| 17:30 | Cold dinner | |
| <b>Friday, March 21, 2014</b> | ||
| 08:30 | Visit Rheon Company | Holger Kretschmann |
| 10:30 | Review <i>End of the course</i> | |
| Return to ZDS or Airport Duesseldorf | ||
| -subject to alteration- |
Martin Stiene
Rien Eckhardt
Sandra Steinmetz
Do you have some questions or suggestions for this event? Or do you like to registrate? Please call me or send me an e-mail!
Phone: Mon. - Fri. 08:00 a.m. - 04:00 p.m. / +49 212 - 59 61 32