Baking science & laboratory course for flour and bread quality

Working in cooperation with TU München, ETH Zürich, Chopin and Brabender, our bakery experts will share the latest technology and analysis methods for flour and breads in this hands-on course at our Bakery Innovation Center.

You will learn:

• How to use analyzing systems for milling components and flour
• The correlation between flour analyses and baking quality
• The interpretation of laboratory reports
• Expertise from standardized baking tests
• Consideration of analytical and sensory aspects

You will combine theory with group working in our laboratories throughout. At the end of the course, you will feel confident in using the latest laboratory techniques and the latest technologies to improve your flour or bread production.

This course is ideal for you if you are already an operation manager or bakery expert with a good basic knowledge of industrial milling or bakery production.

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