Bake-off Technology

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

Who should attend

This one-day course aims to show the key points in the bake-off process that are essential to control and ensure end product quality. It will be relevant to anyone in the bake-off chain from the raw material/premix suppliers, through the actual manufacturers and finally the bakers and retailers.

Course content

• the technology of bake-off;
• raw material functionality;
• manufacturing requirements;
• practical exercise showing;
  - how to do it correctly;
  - what happens to quality when its done incorrectly.

"In response to recent negative press reports, we want to show that bake off products are not second rate. The technology is a great way of giving a much wider selection of products to customers but it must be done correctly, get it wrong and we can end up selling stale bread.

The basic rules are straight forward:

• Start with a good quality ingredients;
• For part-baked products, ensure the first bake does not add too much crust colour;
• Don't allow the product to loose moisture on storage;
• Ensure the reheating instructions are sufficient to achieve the correct centre temperature.

Bake-off products come in all types, and breads can be made from all different methods including sour dough breads, long fermentation as well as the more modern no-time dough. They can be top quality products, we just need to understand the technology."

Paul Catterall – Event Director

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