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Practical biscuit technology
22-26 September 2008 £1790 CCFRA member price + VAT £1790 non-member price + VAT
includes four nights‘ bed and breakfast accommodation.
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Why attend:

The ideal course for those who need to know more about all aspects of biscuit making. This includes production supervisors and managers, R&D, quality controllers and engineers. Suppliers to the biscuit-making industry, and retailers of biscuit products, will equally benefit from what they learn.

Those involved in new product development will also benefit from the practical aspects of biscuit making both by hand, with small-scale equipment, and from demonstrations by experts at CCFRA.

Course content:

Day 1 - Evening

  • Welcome, introductions and course aims

Day 2 - Shortdough biscuits

  • Introduction to major biscuit types
  • The effects of sugars - talk and practical
  • The importance of fat - talk and practical
  • Evaluation of biscuits made in the bakery

Day 3 - Semisweet biscuits

  • Introduction to semisweet biscuits and crackers
  • Importance of flour in different biscuit types - talk and practical
  • Effects of raising agents - talk and practical
  • Comparison of products brought by delegates
  • Review of new UK biscuit products
  • Evaluation of products made in the bakery

Day 4 - Soft doughs, crackers and wafers

  • Measurement of biscuit quality
  • Biscuit faults and solutions
  • Cracker production talk and practical
  • Deposited and wirecut doughs practical
  • Evaluation of products made in the bakery

Day 5 - Biscuit baking technology

  • The biscuit baking process - talk and demonstrations
  • Effects of different oven bands - talk and demonstration
  • Review of the course

"This intensive course will concentrate on the practical and technical aspects of biscuit making. Modern biscuit production is so mechanised that few get the opportunity to experience the effects of variations in dough making, dough piece forming and baking. By combining technical information with practical activities, you will quickly learn the principles of biscuitmaking. This will help you improve production efficiency, achieve better control of quality and develop new products in the workplace."

Paul Catterall – Event Director

Early booking discount conditions

Related training
See other events in the Cereals, Milling and Baking section



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