Bread science & technology course

This is an advanced course taking a technical and scientific approach to dough and bread production.  The course will cover a wide range of aspects within bread production, from long fermented sourdough to highly technical tin breads which are produced on automated lines, as well as “hot topics” such as gluten free baking. The combination of theory and practical will provide an insight into the ingredient functionality, production and baking methods allowing delegates to achieve better control of quality and develop products for the work place.  The course is a mix of theory and practical sessions, utilising our purpose built training bakery.

Suggested job roles: Stores Managers, Plant Managers, Engineering Teams, Quality Assurance/Control and NPD roles.

The course will cover salt reduction, additives and clean label, importance of ingredients and flour, sourdough variations, and gluten free production and ingredients.  Practical sessions will involve basic hand making, spiral and high speed development of dough. The practical sessions will also include impact of ingredients on dough, and other variations of processing.

Course Aims

• To provide a thorough understanding of the basic ingredients and processes involved in bread making.
• To demonstrate the effect of recipe manipulation in a practical environment.
• To share some methods of NPD project management from within the Bakery sector and to encourage debate around the topics discussed through delegate participation.