Why attend:

With an increase in the market for continental breads and the move towards reducing additives and "E" numbers, bakery technologists need to understand the traditional technologies and techniques used in continental Europe.

This 2-day course will give delegates an in-depth look at how to achieve the different flavours and textures associated with these products. The course is ideally suited to those technologists involved in product and process development, but will also be of benefit to raw material suppliers interested in this rapidly expanding area.

Course content:

• The types of ingredients and their technology
• How to create and control brews and ferments
• The use of commercially available ingredients
• Product types and shapes
• Practical elements including dough handling and processing
• The effect on the shelf-life of products
• Current legislation

"With more countries coming into Europe, and more east Europeans working in the UK, we need to fully understand their bread types and techniques. This 2-day course will look at the technology used and will include brews, ferments, and the use of rye flours. It will also look at some of the traditional shapes and recipes used by our near neighbours."

Paul Catterall – Event Director

Early booking discount conditions

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