This course will extend the knowledge of products that require lamination, such as Puff and Danish pastry, like apple turnovers, vol-au-vent, croissant and danish. The course conveys to understand the product matrixes and interactions and try to bring this into practice.
In cooperation with
This workshop offers you:
Create an understanding of pastries, their ingredients and its interactions
Create an overwiev on basic recipes and manufacturing processes
Close interaction with instructors due to small classes
In this workshop you will learn:
Ingredients and their influence of final product on quality and processing perspective
mixing and laminating methods
Layering techniques and final product quality
Who should attend?
QA Supervisors/ Managers
Technical Support Personnel
Research & Development Personnel
Employees from raw material and machinery suppliers
Anyone involved in solving problems on an industrial production line
Key activity: CEO / Senior Bakery Expert
- Implementing modern production lines
- Management food technology
- Changing nutritional profile
- Gluten free / Vegan
- Specialty breads
Born and grown in a bakery that was making the transition of medium sized to industrial bakery, Jos finished his MSc in Technical Business Sciences at the Rijksuniversiteit Groningen in 2004. Via a long list of various operational and management functions became responsible for R&D and Quality, where the idea of founding a bakery academy sprouted.
He started with the Bakery Academy in 2009, connecting the dots between theory and practical applications in problem solving and product development. The Bakery academy has a serious track record on reformulation of products.