Further Details
Delegates may choose 1,2,3 or 4 modules since each day is self-contained.
Day 1 Bread
- Role of major and minor ingredients in creating dough structures
- The various breadmaking processes in commercial use and how they work
- Bread quality and its measurement
- Making bread - hands-on practical
Day 2 Cakes
- Recipe formulations and balance
- Development of structure and texture
- Factors which affect mould-free shelf life
- Staling
- Instrumental tests
- Cake making practical
- How to diagnose faults
Day 3 Pastry
- Flour, fat and sugar
- Minor ingredients
- Mixing and forming technology
- Product fault workshop
- The baking process
Day 4 Biscuits
- Product types, ingredients, recipes and manufacturing processes
- Short dough and semi-sweet technologies
- Crakers and wafer products
- Developments in dough processing and oven design
- Monitoring the biscuit process
- Making biscuits - hands-on practical
Guide price
£950+VAT (£345+VAT/day) Members £1260+VAT (£460/day+VAT) Non Members |
