QA in Baking

Benefits of attending

The loyalty to a brand is gained when the consumer knows that he/she will get the same product quality every time. It is therefore very important to be able to measure the consistency of the production. This two–day course examines the Quality Analysis methods for assessing flour and baked products such as bread and cake. Day 1 deals with flour and dough/batter assessment methods such as RVA, DSC, Farinograph or rheological methods. Day 2 deals with baked product assessment and includes for example C–Cell, texture analysis and volume measurements.

The course involves practical demonstrations of the techniques in our assessment laboratories. The delegates will also get the opportunity to try some of the methods on their own products.

Course content

• Key properties of the main ingredients
• Techniques for assessing flour functionality
• Dough rheology and batter aeration
• Objective assessment of the quality of baked products, including texture and crumb structure for example
• Shelf–life evaluation
• Practical demonstrations

"With a focus on bakery products, this course will cover a large range of techniques used for the assessment of the main physical quality criteria, from ingredient to final product. It will provide the technical understanding of the principles that will help the delegates to customise their own methods for the quality control of their product in–house"

Charles Speirs – Event Director

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