Pastry Products Modules – live online tutor-led training course (3 mornings)

These online half day modules, inspired by our three day Pastry Science & Technology course, are designed to provide an in-depth understanding of the key ingredients; key processes that transform raw materials into a dough; extending shelf life, and reducing quality and wastage issues.

Who should attend this course?  

Stores Managers, Line workers, Plant Managers, Engineering Teams, 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 

Do you want to reduce costs, develop new and innovative products or resolve quality issues effectively? Understanding the ingredients used in your product and the impact they have on product quality is often the key to achieve these objectives, this module will cover: 

• Appreciate different flour types, their individual benefits and interpret their specifications
• Understand the key role that ingredients like sugar and fat play
• Know what functionality minor ingredients like water, cocoa powder, lemon juice, raising agents, reducing agents, enzymes and emulsifiers play in modern pastry production

 Module 2 – Key processes 

Understanding and optimising your process is essential to prevent quality faults, reduce waste and ultimately reduce costs, this module will cover:

• Different dough types and processing methods
• Primary and secondary processing methods and equipment types
• The processes taking place inside the product during baking and cooling

 Module 3 -  Shelf-life, troubleshooting and quality assessment 

Extending the product shelf-life can open opportunities for export of products and help to access new markets. Additionally, knowing which factors influence the best before date and how this can be extended can improve the attractiveness to consumers and reduce wastage.

Product quality faults are another common source of wastage and/or customer complaint. Using a systematic approach to identify and effectively resolve faults can save time and offers an opportunity to build up in-house knowledge that can be utilised to respond to recurring issues. 

Whether your aim is to reduce costs, improve product quality, reduce wastage or increase consumer acceptance,  this module will cover: 

• How to extend the shelf-life of your product
• Troubleshoot effectively using a systematic approach
• Objectively quantify pastry quality characteristics

Module 3 requires a good understanding of raw materials and processes used for the production of pastry. If you are new to the baking industry, we recommend attending Modules 1 & 2 first. 

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