Cake technology

Benefits of attending

This four-day course will be of interest to anyone involved in, or wishing to increase their understanding of, cake technology. The practical approach will suit both those delegates new to cake development who wish to acquire an appreciation of the tools and techniques involved, and those delegates who would like to refine their understanding of the functional properties of ingredients and manufacturing process.

Course content

Day 1 – Major ingredients

• Cake technology and recipe balance
• Cake processing
• The technology of cake flour
• The purpose of fat

Day 2 – Minor ingredients

• Raising agent
• Emulsifiers and enzymes
• Cocoa types

Day 3 – Shelf–life issues

• The importance and manipulation of water activity
• Identification of faults

Day 4 – the bakery process

• The effect of different oven types
• Measurement of cake quality

"This popular course will focus on understanding the practical and technical aspects of cake production and will give you the skills required to critically evaluate cake recipes and the tools to produce more consistent products. You will investigate the functionality of the major ingredients and the effect of minor ingredients and processing variations. Factors important to large-scale cake manufacture and the faults that occur during production will be discussed. Technical information will be combined with practical sessions to allow you to quickly achieve a sound understanding of cake technology."

Paul Catterall – Event Director

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