Cookies and Cracker: Practical introduction course PEB-2120

12.07. - 16.07.2021

The course provides basic knowledge about the manufacture of fine baked goods. The course topics are presented theoretically and applied in practice afterwards (in case of an on-site event). Focus is laid on raw material properties and their impact on product quality as well as on production technology.

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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