Fillings for Fine Bakery Products: Practical Introduction Course PEB-2318

26.06.2023 - 29.06.2023

This practical course introduces to the basics of making and processing of pre- and post baked fillings. The focus of the practical course is on demonstrating the special product- and processing properties of water-, fruit-, emulsion- or fat based fillings and their recipes.

      In cooperation with

The workshop is very hands-on and will visualize the product development solutions in respect of:

• Introduction to make fillings, pre- and post baked applications: Water based, fruit based, emulsion based (water in oil and oil in water), fat based
• Understanding roles of ingredients and processing on texture and shelf life
• Understanding what choices to make when adapting filling to application or product
• Starting formulations for common type of fillings

The focus of this course is on a better understanding of the theory through up-first-hand-closed practice.

Which technical knowledge do you need to work creatively with fillings? This question should be answered by the end of the course.

In addition, there is ample opportunity to discuss subject-specific problems of the industrial production of bakery fillings with the participants and the speakers.

Furthermore, the manufacturing process is shown by practical demonstrations.

Who should attend?

• Production staff
• Marketing & sales staff
• Research & development staff
• Employees from raw material and machinery suppliers
• Anyone involved in solving problems on an industrial production line

Verwendete Schlagwörter:

Termin(e)1