Modern sponge- and sourdough production - basic

In this hands-on course at our Bakery Innovation Center you will learn the basics of modern sponge and sourdough production with innovative technologies, to level A1.

This includes:

• Basics in microbiology with special focus on yeasts and bacteria
• Metabolic processes and the use of special fermentation for clean label products
• Bread making (direct and indirect dough making)
• Insights into industrial pre-dough production and sourdough
• Technologies, including automation and hygiene

You will combine theory with practical exploration, using our latest technologies. At the end, you will have a better understanding of modern sponge and sourdough production techniques and be ready to put what you have learned into practice.

You will be someone involved in industrial pre-sourdough or sourdough production who wants to know more about the available technologies and how they may improve your products and processes.

• Training documentation in paper or digital format
• Theoretical lessons and practical demonstrations using our plant and laboratories
• Lunch and refreshments throughout the day