New insights into dough systems in cooperation with AIB International

5 days

Uzwil, Switzerland

Anyone with an established foundation on baking processes

English

What you will learn

In cooperation with AIB International, our bakery experts will share their knowledge on dough systems and how to characterize them.

This course will help you to:

know what a dough system is and how to characterize it
explore the meaning of water sorption, water binding, water hydration, water content, water activity, shelf life and freshness
learn how improved water sorption and water binding impact the dough system
understand indirect dough systems: Yeast fermented doughs (predough, sponge) and bacterial fermented doughs (sourdough) and their impact on end product characteristics

Required skill level

This course is for anyone with an established foundation on baking processes who wishes to deepen their knowledge on various dough systems.

What is included

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

Dates & Booking

More about this course

Head of Bakery Innovation Center, Uzwil, Switzerland

Stefanie Hardtmann

Stefanie and her team bring many years of experience in baking technology. Based in our Bakery Innovation Center (BIC), the course provides ample opportunities to link theory with practical experience using our pilot plant.