Workshop: Bakery Technology in Practice

This new course which is on offer at ZDS is a bakery technology course with intensive theoretical and practical elements.

It will be the first bakery course where the theory will be provided
-    in a brief and precise but nevertheless dedicated way
-    for various products and product groups
-    in line with the practical work

The modern equipment of 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 target of this course is to have a more in-depth understanding of the relation between: ingredients, recipes and recipe buildup, processing and bakery equipment and the huge variations in bakery products.

The focus of this course is mainly on the practical work. However, importance is also laid on the theoretical element in order to get a sound background and to be confident and in control of the process. Each day will start with brief and precise theoretical lessons containing the essential details before the practical part starts. This will help to see, predict and figure out what can be done … or not. Finally it will be interesting to compare theory and the practical results of the baking trials.

The objective of the course is to ensure that all participants
-    have widely broaden their knowledge of bakery technology
-    know when practical work needs to be based on theory
-    are more confident when working in the bakery field.

• 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 and a broad knowledge about bakery technology and raw materials.

• Co-ordinator:
Rien Eckhardt, Biscuit Consultant

• Further Speakers
Adrian GARRITSEN, Haas Mondomix
Artur LASS, Sollich KG
Sissy OHLBRECHT, Sensient Colors Europe GmbH
Mark PERNKOPF, Werner & Pfleiderer
Udo THEISEJANS, Walter Rau Neusser Öl & Fett AG
Anke WOLLGAST,SternEnzym GmbH & Co. KG

• Date / Venue:
Shifted to 2015!

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,-


Every day starts with theory containing the ingredients that are used for the products we want to produce during the practical hands on work in the bakery department.

Stressed on the importance on the interactions of the recipes we have a look at the various ingredients, reason why we use them and what will happen if we change it or vary in percentages / or weighing an example.

During this week the particpants will manufacture
• cookies
• hard dough
• wafers
• crackers
• cakes and
• cremes

The detailed daily program depends on the progress of workshop work and the intentions of the participants.

Your co-ordinator

Martin Stiene

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

The scheduled daily program

<b>Monday , Oct 13, 2014 Cookie day</b>
10.00 Welcome / Introduction / Objectives Andreas Bertram, ZDS
forenoon Introduction in Fine Bakery products and processing, in a short/brief overview;
Recipe set-up and discussion about the test and different products we do in the afternoon R. Eckhardt
13.00 Lunch
afternoon Practice: COOKIE-day R. Eckhardt, M. Stiene, F. Müller
18.00 Cold dinner
<b>Tuesday, Oct 14,2014 Cracker, Hard Biscuits and Lye products day</b>
forenoon Theory: raw materials/ingredients; recipes and processing R. Eckhardt
13.00 Lunch
afternoon Practice: crackers, hard biscuits and lye dough's R.Eckhardt, M.Stiene, F.Müller
18.00 Cold dinner
<b>Wednesday, Oct 15, 2014 Cakes and Muffins day</b>
forenoon Theory: sugar, eggs, emulsifiers R. Eckhardt
Mixing and kneading N.N.
Ovens/heat transfer; product cooling and handling M. Pernkopf
13.00 Lunch
afternoon Practice: alternatively cakes, cup cakes, muffins, sponge cake R. Eckhardt, M.Stiene, F.Müller
18.00 Cold dinner
<b>Thursday, Oct 16, 2014 Wafers & Cremes day</b>
forenoon Technology of production of Wafers - wafer ideas around the world N.N.
Influence of enzymes in general and reduction of acrylamide A.Wollgast
Fat as an important raw material U. Theisejans
Colouring S. Ohlbrecht
13.00 Lunch
afternoon Practice: flat wafers, ice cones, egg wafers & filling cremes R. Eckhardt, M. Stiene, F.Müller
18.00 Cold dinner
<b>Friday, Oct 17, 2014 Mixing & aeration day</b>
forenoon Theory and practice: machines and principles of mixing processing of continous aeration A. Garritsen
Enrobing technologies A.Lass
Continous mixing/aeration of soft batter mixtures and fillings
13.00 Lunch
End of workshop

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   


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