Cookie, Cracker and Biscuit Manufacturing

The ZDS yearly offers an intensive theoretical and practical course in cookie, cracker and biscuit manufacturing.
The modern equipment in the pilot plant offers the possibility to simulate a large range of manufacturing conditions and includes e.g. a band oven fed with a rotary moulding machine. The participants are kindly requested to bring samples of products from their companies for analysis and discussion.
Particular problems can be discussed with the co-ordinators.

• Course Description
The objective of this yearly course is to familiarize the participants with the theoretical and practical principles used in the industry.
The course is held in seminar style to encourage discussions and involvement of all delegates. Practical demonstrations will be integrated into the programme to illustrate important processing criteria.
Part of the practice sessions is done in work groups with the collaboration of the co-ordinators. During these sessions the participants are invited to create and process initiative formulas based on the lectures presented and the trials for the evaluation of raw materials. Structured discussion sessions or presentations will be held by other speakers.

• Participants
This course is designed for all executives, members of management, production staff and other related departments in the respective companies and supplying industry.
Participants with experience will have the opportunity to increase their technological knowledge. Personnel starting their career will receive a comprehensive training.

• Co-ordinator:

  • Martin STIENE, Master Baker & State-certified Food Technician Biscuit Technologist, ZDS
  • Rien Eckhardt, Biscuit Consultant

• Speakers:

Dirk Clauß, Nordzucker AG, Braunschweig-Germany
Christian Kroning, Chemische Fabrik Budenheim KG, Budenheim-Germany
Hans-Jürgen Danielczik, Diosna Dierks & Söhne GmbH
Siegfried Lauer, Werner & Pfleiderer

• Date / Venue:
April 14-17, 2014

ZDS Zentralfachschule der Deutschen Süßwarenwirtschaft
De-Leuw-Straße 3-9
D-42653 Solingen - Germany

• Fee:
Members of the ZDS-Association             € 1.810,-
Non-members                                        € 2.375,-

The fee is including accommodation in the ZDS-Guesthouse and full board!


<b>Monday,April 14, 2014</b>
10:00 Welcome / Introduction / Objectives Andreas Bertram
10:15 Product classification Evaluation, types and composition of products Participant’s products presentation Rien Eckhardt
11:30 Coffee break
12:00 Sugar and Syrups Dirk Claus
13:00 <i>Lunch</i>
14:00 Practice: Spread tests: Trials to observe the function of the raw materials in the final product in between coffee break (about 15.30) Martin Stiene / Rien Eckhardt
16:30 Review of the day, evaluation of the trials
17:30 Cold dinner
<b>Tuesday, April 15, 2014</b>
9:00 Flour and Starches Rien Eckhardt
11:00 <i>Coffee break</i>
11:30 Leaving agents Christian Kroning
12:30 Yeast Rien Eckhardt
13:00 <i>Lunch</i>
14:00 Practice: Crackers fermented · Crackers enzyme modified · Cracker modified starch in between coffee break Martin Stiene / Rien Eckhardt
16:30 Review of the day, evaluation of the trials
17:30 Cold dinner
<b>Wednesday, April 16, 2014</b>
8:30 Mixing and kneading Hans-Jürgen Danielczik
9:30 Cracker Siegfried Lauer
10:30 <i>Coffee break</i>
11:00 Sticks and Pretzel Siegfried Lauer
12:00 Ovens / heat transfer Product cooling and handling Siegfried Lauer
13:00 <i>Lunch</i>
14:00 Practice:<br />Cracker (Enzyme) Hard sweet Martin Stiene / Rien Eckhardt
<i>In between Coffee break</i>
16:30 Review of the day, evaluation of the trials
17:30 Cold dinner
<b>Thursday, April 17, 2014</b>
9:00 Emusifiers Rien Eckhardt
10:00 <i>Coffee break</i>
10:30 Practice:<br />Lye articles Martin Stiene / Rien Eckhardt
12:30 Review of the course
13:00 <i>Lunch</i>
-subject to alteration-

Your co-ordinator

Martin Stiene

  • Master Baker & State-certified Food Technician
  • Technical Instructor Pastries, Biscuits and Snacks

Your co-ordinator

Rien Eckhardt                

  • Master Baker & State-certified Bakery technology  teacher                
  • Product and Process development experienced                
  • Bakery consultant and Application specialist, for Pastries, Biscuits, Cookies, Crackers and Wafers   

Your Project Assistant

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



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