Cookies and Cracker: Practical introduction course PEB-2219
11.07. - 15.07.2022
The Cookies and cracker course provides basic knowledge about the manufacture of fine baked goods. The topics of this further training 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.
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.
Tags used:
Date(s)1
Participant limit
10 Participants for this seminar
3 Participants
per company
Sprache(n):
- EN
