Why attend:

This four-day course gives delegates the opportunity to develop their knowledge of pastry technology through practical examples in the test bakery. It is ideally suited to new product and process technologists as well as production managers and supervisors.

Course content:

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

This course will provide delegates with:

• An understanding of the raw materials and their effects
• Details of the effect of process on finished pastry quality
• Information on how to diagnose faults
• Practical exercises which will include:
  - flour quality
  - the effect of sugar
  - fats and emulsifiers
  - raising agents
  - manufacturing methods for different pastry types
  - the effect of temperature
  - over and under lamination
  - product development and quality testing

"Pastry is often seen as just a carrier for savoury or sweet fillings, but it is far more than that. It is the first part of the product you see; the first part you cut; the first bite you eat. It is the first indication that will tell your customer how good your product is. It deserves to be given serious consideration. This course will do just that. It will give you the information and tools you will need to control and improve the quality of your pastry, whatever type you are making."

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