Why attend:

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. The course is suitable for all in the bread supply chain, from ingredient suppliers to production supervisors and managers, quality control, technical/engineering functions and NPD. Practical Bread Technology will also be useful for nontechnical people in marketing, commercial and sales.

Course content:

Day 1 - Evening

• Welcome, introductions and course aims

Day 2 - Flour and dough development

• Importance of flour
• Breadmaking by hand
• Comparison of bread around the world

Day 3 - Sandwich and toast bread

• Role of ingredients
• Making sandwich bread, baguettes and sponges
• Use of minor ingredients
• Shelf life of bread

Day 4 - Sponges, brews and artisan bread

• Making hearth bread, burger buns and rye bread
• Use of raising agents and soda bread
• Finishing bread
• Baking and cooling
• Question and answer session with a bread expert

Day 5 - Flat breads

• Differences between sandwich and flat bread
• Making pizzas, pitta, naan and chappati
• Review of the course

"The world of bread covers the most basic hand crafted flat breads, through long-term sourdoughs, to highly technical pan breads made on fully automated production lines. This intensive course will include the practical and technical issues relevant to all these bread types, by combining sound technical information with well-organised practicals in our training bakery."

Paul Catterall – Event Director

Early booking discount conditions

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