Bakery Technology in Practice PEB-622 Seminar expired

Practical seminar in biscuit making

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.

Theoretical and practical topics:

  • Shortbread biscuits
  • Hard sweets
  • Cracker
  • Wafers
  • Filled flat and hollow wafers 
  • Bake-stable fillings
  • Gluten free products
  • Pound cake, layer cake, swiss roll
  • Muffins, cupcakes

Who should attend?
All executives, members of management, product development and production staff and purchasing agents who require a theoretical and practical course in modern industrial fine bakery technology as well as persons interested to broaden their knowledge in this field.

 

THE PROGRAM

Monday, November 21, 201  

09:00  Welcome / Introduction / Objectives  Frank Müller, ZDS 

09:25  Product classification Evaluation, types and composition of products Participant’s products presentation - Frank Müller, ZDS

10:00  Flour - Fank Müller, ZDS

11:00  Coffee break   

11:15  Sugar and Syrups - Dirk Clauß, Nordzucker AG

12:15  Mixing-Overview of different kneader types and application possibilities - Hans-Jürgen Danielczik, Diosna Dierks & Söhne GmbH

13:00  Lunch   

14:00  Practice:  Spread tests: Trials to observe the function of the raw materials in the final product - Frank Müller & Hans Mahr, ZDS

   In between Coffee break   

16:30  Review of the day, evaluation of the trials   

17:45  Cold dinner   


Tuesday, November 22, 2016   

09:00  Practice:  Minimizing your number of ingredients / Leavening Agent - Continous Spread Test - Frank Müller / Hans Mahr, ZDS

09:45  Coffee break   

10:00  Colour Training  - Carolin Dunker, Chr. Hansen GmbH 

12:45  Lunch   

13:30  Practice: Continuous  - Minimizing your number of ingredients / Leavening Agent - Continous Spread Test - Frank Müller / Hans Mahr, ZDS

16:30  Review of the day, evaluation of the trials   

17:45  Cold dinner 

 

Wednesday, November 23, 2016   

09:00  Hard Sweets - Frank Müller, ZDS 

09:45 Coffee break   

10:00 Emulsifiers, fat reduction 

10:45  Coffee break   

11:00  Soft dough products and sandwiching & Rotary Moulding, wire-cutting, depositing - Lars Schill, OKA-Spezialmaschinenfabrik GmbH & Co. KG

12:30  Lunch   

13:30 Practice:  Demo: Rotary moulding, different dough - influence of cocoa powder - like Oreo cookie  - Continuous of Spread Test   

  In between Coffee break   

16:30  Review of the day, evaluation of the trials   

17:45  Cold dinner 

 

Thursday, November 24, 2016   

09:00   Laminating - 

10:00  Coffee break   

10:30  Lye Articles - Peter Himsl; FHW Franz HAAS Waffelmaschinen GmbH

11:30  Ovens / Heat transfer / Product cooling and handling - Mark Pernkopf, Werner & Pfleiderer 

12:30  Lunch   

13:30  Practice:

Cracker, Laminating - Frank Müller / Hans Mahr, ZDS

  In between Coffee break   

16:30  Review of the day, evaluation of the trials   

17:45  Cold dinner   

  

Friday, November 25, 2016   

09:00  Vorführung der Rheon—Rheon Automatic Machinery GmbH, Düsseldorf   

13:00  End of the day   

Monday, November 28, 2016   

09:00  Aeration of dough - Adriaan Garritsen, Haas Mondomix B.V.

09:30  Coffee break   

09:45 Sugar replacers in baked goods - Susanne Roelle, Tereos Syral S.A.S.

10:15  Coffee break   

10:20  Practice:  Layer Cake, Swiss Roll, Jaffa Cake -  Frank Müller, ZDS 

13:00  Lunch   

14:00  Practice:  Demo of Sugar free cookies wire cutted

In between Coffee break 

16:45  Review of the day, evaluation of the trials   

 17:45  Cold dinner   


Tuesday, November 29, 2016   

09:00  Metylcellulose - Franz Mayer, DOW Wolff Cellulosics GmbH & Co. OHG

09:30  Enzymes - Dr. Lutz Popper, SternEnzym GmbH & Co. KG

10:30 Coffee break   

10:45  Starch  - Dorin Hell, Ingredion Germany GmbH 

11:15 Practice:  Gluten free products, cracker cookies, muffins - Franz Mayer, Dorin Hell, Frank Müller, Hans Mahr 

13.00 Lunch   

13:45 Practice:  Gluten free products, cracker cookies, muffins - Franz Mayer, Dorin Hell, Frank Müller, Hans Mahr 

  In between Coffee break   

17:45  Cold dinner 

 

Wednesday, November 30, 2016   

09:00  Oils and fats  - Melanie Klasen, Walter Rau AG

09:45  Chocolate tempering, enrobing with chocolate, compound, fondant and secondary processing, decoration - Normann Wagner, ZDS

10:15  Coffee break

10:30 Practice:  Hard Sweets - Frank Müller, ZDS

13:00  Lunch   

14:00  Continuous of Practica: Hard Sweets,  

  In between Coffee break   

16:30  Review of the day, evaluation of the trials   

17:45  Cold dinner   

 

Thursday, December 01, 2016   

09:00  Sensory-Training for baked goods - Stefan Kotynek, ESAROM GmbH

     In between Coffee break 

11:00   Wafer baking and cream fillings - Patrick Kienmeyer, FHW Franz HAAS Waffelmaschinen GmbH

12:30  Lunch   

13:30    Practice: Wafer baking: flat wafers and sugar cones / Wafer-cream fillings and cream spreading and cutting - Frank Müller, ZDS

     In between Coffee break   

17:45  Cold dinner   


Friday, December 02, 2016   

08:30  A small exame about the two weeks to discuss deficits in one to one talk with the teachers  - Frank Müller, ZDS

   Review of the two weeks 

11:30  Coffee break   

11:45   Practice: Chocolate tempering, enrobing and cooling - Normann Wagner, ZDS

13:00  End of the course / Lunch                          -subject to alteration-

Tags used: English,Biscuit making,Baking Technology

Date(s)1

21.11.2016 – 02.12.2016  |  Solingen

Bakery Technology in Practice

Begin:

21.11.2016 | 09:00 o'clock

End:

02.12.2016 | 13:00 o'clock

Instructor

Speaker(s):

Venue:

ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 3-9
42653 Solingen

Participant limit

15 Participants for this seminar
3 Participants  per company

Sprache(n):

  • EN

Participant fee

5.240,00 €

Reduced Participant fee (only for members of ZDS e.V.)

3.945,00 €

Services included

  • Seminar documentation digital on USB Flash card
  • Refreshment snacks and drinks
  • Lunch and dinner at the ZDS refectory

This seminar is already expired and can not be booked.

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Discount

For the 2nd and any further participant of the same company attractive discounts are available.
For universities a discount of 50% is granted

We are happy to help

Do you have questions, requests and/or suggestions?
Please contact us:

ZDS – The Academy of Sweets
De-Leuw-Str. 3 - 9
D-42653 Solingen, GERMANY
T. +49 (0) 212 / 59 61-32

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