The workshop is very hands-on (50% is practical) and will visualize the road map of the product development solutions in respect of:
This workshop offers you:
The course schedule contains the theory of ingredients functionalities including their role in the formulations. You will understand what it means to face the healthy & vegan product route, determine what kind of alternative ingredients can be used, see what can be done to reduce them.
- Rheology impact during the processing
- Texture and mouth-feel properties of the final product
- Lack of flavour release
- Limitation of shelf life
Together with the ZDS instructor and external specialists, the participants in this workshop develop formulations and manufacturing processes of healthy and vegan baked products. The product focus lies on biscuits, cookies, muffins and cakes.
Who should attend?
15 Participants de ce séminaire
3 Participant par entreprise