Forum baked goods: Focus on dough making and handling CIC-2037

06.10. - 07.10.2020

At the „Forum Backwaren: Dough Making and Handling“ experts from industry and research will present the current status and perspectives on the subject of dough production and processing.

The basis of a successful baked product is always a perfect dough and this is the central point of the baked goods production process.

The correct dosage of the individual raw materials, perfect mixing and kneading at optimum temperatures can only be achieved with sophisticated process engineering and technological know-how. More than any other process step, the dough production and handling determines the quality of baked goods and is therefore the key to the economic success of baked goods manufacturers.

You can look forward to exciting lectures, lively discussions and the expansion of your network at this year‘s Forum Backwaren.

Topic Preview:

Raw material handling

Bulk material mechanics: ABC of flow behaviour 

of powders 

Pneumatic and mechanical conveying systems

Gravimetric and volumetric dosing technology

Sifting / screening / cooling

Current mixing and kneading technology 

Physico-chemical basics of dough production 

and handling

Overview of modern batch and continuous dough 

kneading systems and mixers

Influence of pressure and vacuum on dough and 

product features

Process control 

Acrylamide reduction through enzyme use

Process dimensions of the aW-value

Toolbox: Flour treatment agents (ascorbic acid & co.)

Innovative line concepts for the stress-free 

dough preparation and forming



In our foyer, there is the opportunity to present your company as exhibitor with a stand during the congress.
The foyer is located on the way to the lecture hall, where the breaks and demonstrations take place.

As an exhibitor, this is an ideal opportunity to present your products with all advertising materials.

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06.10.2020 – 07.10.2020  |  Solingen

Forum baked goods: Focus on dough making and handling


06.10.2020 | 09:00 o'clock


07.10.2020 | 13:00 o'clock



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

Participant limit

40 Participants for this seminar
3 Participants  per company


  • DE
  • EN

Participant fee

1.290,00 €

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

995,00 €

Services included

  • Seminarunterlagen
  • Pausensnacks und -getränke
  • Mittagessen an beiden Kongresstagen
  • Festliches Abendessen am ersten Kongressabend

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Para el 2º y cualquier otro participante de la misma empresa se ofrecen atractivos descuentos. Para universidades se concede un descuento del 50%.


Estaremos encantados de ayudarle

¿Tiene preguntas, solicitudes y/o sugerencias? Póngase en contacto con nosotros:

ZDS - Zentralfachschule der Deutschen Süßwarenwirtschaft e.V.
De-Leuw-Str. 3 - 9
42653 Solingen
T. +49 (0) 212 / 59 61-32



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