Cookies and Cracker: Practical introduction course PEB-2120

12.07. - 16.07.2021

The first week of the course provides basic knowledge about the manufacture of fine baked goods. The course topics are presented theoretically and applied in practice afterwards. Focus is laid on raw material properties and their impact on product quality as well as on production technology. The second week covers current trends such as sugar and fat reduction. The first and second week of the course can be booked separately.

Main focus:

•  Raw materials and recipes

•  Production and machinery technology

•  Oils and fats, emulsifiers, leavening agents, enzymes, short dough product

•  Sugar replacers, laminated biscuits & crackers, flavour workshop

•  Support with new product ideas and production techniques, etc.

Target audience:

•  Employees of bakery and cake industry:

Product development, production staff, quality

assurance, marketing, sales staff

•  Employees from raw material and machinery suppliers

Additional information about Covid 19:
We take your health seriously! In our practical courses you will be in a class with a maximum of 10 participants, so that appropriate distances and hygiene rules can be maintained. 
In cooperation with the vocational school of the ZDS we have developed a comprehensive hygiene concept. In addition, we offer free cancellation (valable until July 2021).

Verwendete Schlagwörter:

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