Gluten-free products modules – live online tutor-led training course (3 mornings)

The market for gluten-free bakery goods has increased dramatically in recent years. Gluten, a key component of wheat flour, is central to the production of a wide range of everyday and speciality baked goods.

These online half day modules are designed to provide an in-depth understanding of the key ingredients in gluten-free baking; key processes that transform raw materials into a dough matrix;  reducing quality and wastage issues, extending shelf life, and ensuring safe production practices.

Who should attend this course?

Plant managers, technical staff, operators/ line workers, quality assurance/control and NPD roles. 

Each module will be delivered live online over the course of a morning (0930 - 1300 hours), participants will be sent log in details for a Microsoft Teams session. 

When you add this course to your basket the price will be calculated as if you wish to attend all three modules. You will be asked to select which modules each delegate will attend when you check out, the prices will be adjusted accordingly.

Module 1 – Ingredient technology 

• Gluten free – what is gluten, why is it useful in bakery and what happens when it is taken out?
• Starches and gums
• Enzymes and emulsifiers
• Hydroxypropyl Methylcellulose (HPMC), egg and structure formers
• Quiz

Module 2 – Key processes 

• Overview of processing for different product categories (bread, cake, and biscuits).
• Technical challenges regarding processing
• Rheology
• Quiz

Module 3 -  Quality assessment, shelf-life, safety, and troubleshooting

• Product assessment
• Shelf life
• Faults
• Troubleshooting
• Packaging
• Safety and allergens
• Cleaning validation

Module 3 requires a good understand of raw materials and processes used to produce gluten-free products. If you are new to the baking industry, we recommend attending Modules 1 & 2 first. 

Learning outcomes

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

• Understanding gluten and its’ role: Gain a thorough understanding of gluten, its function in traditional baking, and the implications of its absence in gluten-free recipes.
• Confidence with ingredients: Become proficient in identifying and utilizing key ingredients such as hydrocolloids, starches, gums, enzymes, and emulsifiers in gluten-free baking.
• Processing techniques: Understand various processing techniques tailored to bread, cake, and biscuit applications in gluten-free baking, including mixing, fermentation, and baking methods.
• Rheological principles: Understand the principles of rheology and its significance in achieving desired texture, structure, and sensory attributes in gluten-free products.
• Troubleshooting skills: learn to identify and troubleshoot common technical challenges encountered in gluten-free baking, such as texture inconsistencies and product faults.
• Quality assurance practices: Learn best practices for product evaluation, shelf-life assessment, packaging, health, safety, and allergen control to ensure compliance with industry standards and regulatory requirements.

Book now

When you add this course to your basket the price will be calculated as if you wish to attend all three modules. You will be asked to select which modules each delegate will attend when you check out, the prices will be adjusted accordingly.

Member / Non-member prices:
One module                £410 / £535
Two modules              £599 / £780
Three modules           £799 / £999