The ZDS offers this year an intensive theoretical and practical 2-week-course in bakery technology.
This practical course is dedicated as an introduction in Fine Bakery Products. The participants will learn how to use different types of doughs and will be familiarized with the theoretical and practical principles used in the industry.
During this course you'll produce various products and learn about there relation with all kind of recipes and specific types of processing.
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.
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.
• 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-ordinators:
+ Speakers from further companies
Matthias Drees, OKA-Spezialmaschinenfabrik GmbH & Co. KG
Dirk Clauß, Nordzucker AG
Peter Tanis, Tanis Food Tec B.V.
Dr. Susanne Roelle, Tereos Syral S.A.S.
Hans-Jürgen Danielczik, Diosna Dierks & Söhne GmbH
Mark Pernkopf, Werner & Pfleiderer
Adriaan Garritsen, Haas Mondomix B.V.
Dr. Lutz Popper, SternEnzym GmbH & Co. KG
Roland Schauwerd, AAK Belgium NV
DI Isolde Tomann, ESAROM GmbH
Thomas Pruter Emsland-Stärke GmbH
Peter Himsl, FHW Franz HAAS Waffelmaschinen GmbH
Carolin Dunker, Chr. Hansen GmbH
• Date / Venue:
Monday, November 2 - Friday, November 13, 2015
ZDS - The Academy of Sweets
De-Leuw-Straße 3-9, D-42653 Solingen - GERMANY
• Fee:
Members of the ZDS-Association € 3.900,-
Non-members € 5.195,-
5% off for any further participant of the same company!
| <b>Monday, November 2, 2015</b> | ||
| 09:00 | Welcome / Introduction / Objectives | |
| 09:25 | Product classification Evaluation, types and composition of products Participant’s products presentation | Rien Eckhardt |
| 10:00 | Flour | Rien Eckhardt |
| 11:00 | <i>Coffee break</i> | |
| 11:20 | Sugar and Syrups | Dirk Clauß |
| 12:00 | Mixing-Overview of different kneader types and application possibilities | Hans-Jürgen Danielczik |
| 12:45 | <i>Lunch</i> | |
| 13:30 | Practice:<br />Spread tests: Trials to observe the function of the raw materials in the final product | Frank Müller / Rien Eckhardt |
| <i>In between Coffee break</i> | ||
| 16:30 | Review of the day, evaluation of the trials | |
| 17:45 | Cold dinner | |
| <b>Tuesday, November 3, 2015</b> | ||
| 08:30 | Sugar replacers in baked goods | Dr. Susanne Roelle |
| 09:15 | Leavening agents | |
| 10:15 | <i>Coffee break</i> | |
| 10:45 | Sensory-Training for baked goods | DI Isolde Tomann |
| 12:45 | <i>Lunch</i> | |
| 13:30 | Practice:<br />Minimizing your number of ingredients<br />Using Specialty Strarches as a Tool for Tecture Differentiation | Frank Müller / Rien Eckhardt |
| 16:30 | Review of the day, evaluation of the trials | |
| 17:45 | Cold dinner | |
| <b>Wednesday, November 4, 2015</b> | ||
| 8:30 | Oils and fats | Roland Schauwers |
| 9:30 | <i>Coffee break</i> | |
| 9:45 | Emulsifiers, fat reduction | Roland Schauwers |
| 10:45 | <i>Coffee break</i> | |
| 11:00 | Soft dough products and sandwiching | Peter Tanis |
| 12:30 | <i>Lunch</i> | |
| 13:30 | Rotary Moulding, wire-cutting, depositing | Matthias Drees |
| 14:00 | Practice:<br />Trials with different raw materials on different equipment | |
| <i>In between Coffee break</i> | ||
| 16:30 | Review of the day, evaluation of the trials | |
| 17:45 | Cold dinner | |
| <b>Thursday, November 5, 2015</b> | ||
| 08:30 | Cracker - Lamminating | Rien Eckhardt |
| 10:00 | <i>Coffee break</i> | |
| 10:30 | Lye Articles | Peter Himsl |
| 11:30 | Ovens / Heat transfer / Product cooling and handling | Mark Pernkopf |
| 12:30 | <i>Lunch</i> | |
| 13:30 | Practice:<br />Spread test based on wire cutting and depositing | Frank Müller / Rien Eckhardt |
| <i>In between Coffee break</i> | ||
| 16:30 | Review of the day, evaluation of the trials | |
| 17:45 | Cold dinner | |
| <b>Friday, November 6, 2015</b> | ||
| 08:30 | <b>Visiting to the Rheon Automatic Machinery GmbH, Düsseldorf<b> | |
| 13:00 | Return to ZDS, Solingen and End of the day | |
| <b>Monday, November 9, 2015</b> | ||
| 09:00 | Hard sweet biscuits | Rien Eckhardt |
| 10:00 | <i>Coffee break</i> | |
| 10:30 | Fillings | Rien Eckhardt |
| 11:00 | Aeration of dough / Marshmallow production and cream filling | Adriaan Garritsen |
| 12:30 | <i>Lunch</i> | |
| 13:30 | Practice:<br />Aeration of dough and depositing<br />Hard Sweet Biscuits | Frank Müller / Rien Eckhardt |
| <i>In between Coffee break</i> | ||
| 16:45 | Review of the day, evaluation of the trials | |
| 17:45 | Cold dinner | |
| <b>Tuesday, November 10, 2015</b> | ||
| 08:30 | Ginger Bread | Rien Eckhardt |
| 09:30 | Chocolate tempering, enrobing with chocolate, compound, fondant and secondary processing, decoration | Normann Wagner |
| 11:00 | <i>Coffee break</i> | |
| 11:30 | Enzymes | Dr. Lutz Popper |
| 12:15 | Starch | Thomas Pruter, Emsland-Stärke GmbH |
| 12:45 | <i>Lunch</i> | |
| 13:30 | Practice:<br />Jaffa cakes / Pectin Jelly / Ginger Bread | Frank Müller / Rien Eckhardt |
| <i>In between Coffee break</i> | ||
| 16:30 | Review of the day, evaluation of the trials | |
| 17:45 | Cold dinner | |
| <b>Wednesday, November 11, 2015</b> | ||
| 09:00 | Practice:<br />Fermented, enzyme modified and modified starch crackers | Frank Müller / Rien Eckhardt |
| <i>In between Coffee break</i> | ||
| 12:30 | <i>Lunch</i> | |
| 13:30 | Practice:<br />Lye products and Pretzel | Frank Müller / Rien Eckhardt |
| <i>In between Coffee break</i> | ||
| 16:30 | Review of the day, evaluation of the trials | |
| 17:45 | Cold dinner | |
| <b>Thursday, November 12, 2015</b> | ||
| 08:30 | Wafer baking and cream fillings | Rien Eckhardt |
| 10:00 | <i>Coffee break</i> | |
| 10:15 | Co-Extrusion | Rien Eckhardt |
| 11:00 | Practice:<br />Wafer baking: flat wafers and sugar cones / Wafer-cream fillings and cream spreading and cutting | Frank Müller / Rien Eckhardt |
| 12:30 | <i>Lunch</i> | |
| 13:30 | Continuation of Practice<br />Demo: Co-Extruded Product | |
| <i>In between Coffee break</i> | ||
| 16:30 | Review of the day, evaluation of the trials | |
| 17:45 | Cold dinner | |
| <b>Friday, November 13, 2015</b> | ||
| 08:30 | Colour Training | Saskia Grimm & Carolin Dunker, Chr. Hansen GmbH |
| 10:30 | <i>Coffee break</i> | |
| 10:45 | Practice:<br />Chocolate tempering, enrobing and cooling | Normann Wagner |
| Review of the two weeks | ||
| 13:00 | End of the course / <i>Lunch</i> | |
| -subject to alteration- |
Martin Stiene
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