Why attend:

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:

The course starts with an introduction on the first evening, followed by four days of talks and practicals.

• Information on all major and minor raw materials
• How to diagnose faults
• An understanding of low and high ratio cakes and sponges
• Practical exercises for:
  - flour and cocoa quality
  - sugar and its alternatives
  - fats and emulsifiers
  - raising agents
  - water and egg
  - mixing and baking
  - product development and shelf-life
  - quality testing

"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

Early booking discount conditions

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