Cake science and technology

Training is a vital tool in achieving optimal cake quality. A holistic approach combining both cake science and technology based insights, can increase technical knowledge, and create more efficient production; adding significant value to a companies supply chain.

Suggested Job Roles: Technical and quality staff, NPD roles, management

A wide range of subjects are covered throughout this course, including:

• Major ingredient functionality – flour, egg, fat, sugar etc.
• Minor ingredient functionality – enzymes, emulsifiers, raising agents etc.
• Cake processes – mixing methods and high vs low ratio products
• Fault diagnosis and troubleshooting
• Water activity and mould free shelf life

Course Aims

This intensive three day course provides an insight into ingredient functionality, processing methods, and baking profiles; thus extending technical knowledge, promoting practical skills, and addressing key trends within the baking industry.

Learning Outcomes

At the end of the course delegates will be able to:-

• By the end of the course, delegates will be able to explain the functionality of ingredients in cake technology, and apply this to practical recipe formulation.
• Gain experience of cake processes and methods including current trends such as sugar reduction and free from technology.
• Delegates will also learn how to apply their knowledge to their own job role and work environment.