Bakery technology



  • Bake–off technology email training team


    A 1–day course showing how to get the best from bake-off products, and how miss-handling can have a disastrous effect on the final product quality.

    This is a tailored course please contact our training team for further information.

  • Biscuit technology Go to the booking page More info, more dates


    The ideal course for those who need to know more about all aspects of biscuit making.

    Next date: 27–30 November 2012: Cost: member £1554 + VAT non-member £2020 + VAT

  • Bread technology Go to the booking page More info, more dates


    On this course you will develop an understanding of ingredients and manufacturing processes for all types of bread, and learn how to make a wide variety of products.

    Next date: 16–19 October 2012: Cost: member £1554 + VAT non-member £2020 + VAT

  • Cake technology Go to the booking page More info, more dates


    This four–day course will be of interest to anyone involved in, or wishing to increase their understanding of, cake technology.

    Next date: 22–25 May 2012: Cost: member £1554 + VAT non-member £2020 + VAT

  • Cereal Science and Technology Go to the booking page More info, more dates


    The course is a mix of theory and practice and is aimed at product developers and technical staff.

    Next date: 10-12 July 2012 : Cost: member £1345 + VAT non-member £1750 + VAT

  • Chorleywood bread process Go to the booking page More info, more dates


    This course will enable delegates to obtain a greater understanding of the principles of ingredient choice and production along with issues relating to shelf–life and staling.

    Next date: 06 November 2012: Cost: member £475 + VAT non-member £620 + VAT

  • Dough development email training team


    This course will explain the functionality of the minor ingredients, including oxidising and reducing agents, enzymes and emulsifiers, including clean label alternatives.

    This is a tailored course please contact our training team for further information.

  • Enzymes for bakery products Go to the booking page More info, more dates


    This introductory course is aimed at scientists and technical staff who are interested in improving their understanding of the properties of bakery enzymes through a mix of theory and practical demonstrations.

    Next date: 07–08 November 2012: Cost: member £835 + VAT non-member £1085 + VAT

  • Interfacial science - role in key foods email training team


    This course will include a foundation level introduction to interfacial properties and how they influence the formation and stability of food foams and emulsions.

    This is a tailored course please contact our training team for further information.

  • Managing bakery quality using the C–Cell platform Go to the booking page More info, more dates


    The course is aimed at bakery QC staff who may already have access to a C-Cell instrument but who feel they need guidance in getting the most out of their investment.

    Next date: 11 October 2012 : Cost: member £475 + VAT non-member £620 + VAT

  • Pastry technology Go to the booking page More info, more dates


    This four–day course gives delegates the opportunity to develop their knowledge of pastry technology through practical examples in the test bakery.

    Please contact our training team for further information.

  • Principles of baking Go to the booking page More info, more dates


    This course provides an opportunity to increase your knowledge of how ingredients and processes can influence the quality of bakery products.

    Next date: 09–12 October 2012: Cost: member £1554 (or £475 per day) + VAT non-member £2020 (or £630 per day) + VAT

  • QA in baking email training team


    This two–day course examines the Quality Analysis methods for assessing flour and baked products such as bread and cake.

    This is a tailored course please contact our training team for further information.

  • Starch as an ingredient email training team


    The course will consist of a series of modules selected from the list below and will be fine tuned with the final programme reflecting the needs of the delegates.

    This is a tailored course please contact our training team for further information.


For further information or to check availability contact the Training Department on +44 (0)1386 842104 or