This 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
Dirk Clauß, Nordzucker AG
Mark Pernkopf, WP BakeryGroup - Werner & Pfleiderer Industrielle Backtechnik GmbH
Christian Kroning, Chemische Fabrik Budenheim KG
Matthias Drees, OKA-Spezialmaschinenfabrik GmbH & Co. KG
Adriaan Garritsen, Haas Mondomix B.V.
Karin Bringsarve, AarhusKarlshamn AB
Patricia Rodriguez, Tereos Syral S.A.S.
Hans-Jürgen Danielczik, Diosna Dierks & Söhne GmbH
• Date / Venue:
Monday March 09 - Friday March 13, 2015
ZDS Zentralfachschule der Deutschen Süßwarenwirtschaft
De-Leuw-Straße 3-9
D-42653 Solingen - Germany
• Fee:
Members of the ZDS-Association € 1.845,-
Non-members € 2.460,-
The detailed program will follow soon.
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 mistakes...as an example.
During this week the particpants will manufacture
• cookies
• hard dough
• wafers
The detailed daily program depends on the progress of workshop work and the intentions of the participants.
| <b>Monday, March 9, 2015</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 |
| 12:00 | Mixing - Overview of different kneader types and application possibilities | Hans-Jürgen Danielczik |
| 13:00 | <i>Lunch</i> | |
| 14:00 | Practice: <br />Spread tests, function of raw materials | Frank Müller / 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 10, 2015</b> | ||
| 09:00 | Emulsifiers | Rien Eckhardt |
| 09:30 | Sugars and syrups | Dirk Clauß |
| 10:45 | <i>Coffee break</i> | |
| 11:00 | Sugar replacers | Patricia Rodriguez |
| 11:30 | Fats and oils | Karin Bringsarve |
| 12:00 | Leavening agents<br />Soft dough products | Christian Kroning |
| 13:00 | <i>Lunch</i> | |
| 14:00 | Practice: <br />Trials on a Rheon (KN001) with different fat and sugar dough types<br />Demo: Rotary moulding | Frank Müller / 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 11, 2015</b> | ||
| 09:00 | Ovens, heat transfer and cooling | Mark Pernkopf |
| 10:00 | Theory<br />Wafer baking | Rien Eckhardt |
| 11:00 | <i>Coffee break</i> | |
| 11:15 | Practice: <br />Waferprodction | Frank Müller / Rien Eckhardt |
| <i>(Coffee breaks in between the sessions during the day)</i> | ||
| 13:00 | <i>Lunch</i> | |
| 14:00 | Wafer and Filling Prodction | Frank Müller / Rien Eckhardt |
| <i>(coffee break in betwenn the sessions)</i> | ||
| 17:00 | Review of the day, evaluation of the trials | |
| 17:30 | <i>Cold dinner</i> | |
| <b>Thursday, March 12, 2015</b> | ||
| 09:00 | Rotary moulding, wire-cutting, depositing | Lars Schill |
| 10:00 | <i>Coffee break</i> | |
| 10:15 | Rotary mould design | Lars Schill |
| 11:15 | Bake-Stable Fillings | Rien Eckhardt |
| 13:00 | <i>Lunch</i> | |
| 14:00 | Practice: <br />Apply and Test new knowledge on a Rheon<br />Demo: Wire cutting | Frank Müller / 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>Friday, March 13, 2015</b> | ||
| 09:00 | Chocolate and Compounds | Bernd Kossack / Rien Eckhardt |
| 10:00 | Aeration of fillings | Adriaan Garritsen |
| 11:00 | Practice:<br />Enrobing of the previously-manufactured products | Frank Müller / Rien Eckhardt |
| 12:00 | Review of the week | |
| 12:30 | <i>Lunch</i> | |
| -subject to alteration- |
Frank Müller
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
Martin Stiene