Flour Quality & Baking Course

Techniques and Insights into Flour Quality for Baking Excellence

A comprehensive training on flour quality, laboratory analysis and baking technology for best bread performance.

This comprehensive 1-week course immerses participants in the fascinating world of flour quality and baking, from milling processes to creating perfect dough. It covers flour testing methods, gluten properties, and the influence of flour types on baking outcomes. Participants will delve into the science of baking, understanding how each ingredient and technique affects the final product. Expert instructors blend theoretical classes merged with practical experience in our fully equipped flour analysis and baking laboratory. We are equipped with the latest machines from Brabender, Perten, Chopin, Diosna, and Miwe.

The course includes visits to state-of-the-art baking facilities and flour mills, providing insights into the latest industry technologies.

This course equips participants with the knowledge to understand and utilize high-quality flour in their baking processes, covering:

Principles of baking technology
Evaluating flour analysis methods according to AACC and ICC
Understanding properties of grain and flour and their influence on bread quality
Techniques for optimizing dough performance
Learning how to use flour improvers
Ideal for quality managers, laboratory operators, bakers, food scientists, and research and development professionals seeking to enhance their understanding of flour quality and elevate their baking skills to a professional level.

This course equips participants with the knowledge to understand and utilize high-quality flour in their baking processes, covering:

Principles of baking technology
Evaluating flour analysis methods according to AACC and ICC
Understanding properties of grain and flour and their influence on bread quality
Techniques for optimizing dough performance
Learning how to use flour improvers

Enrollment Requirements

Ideal for quality managers, laboratory operators, bakers, food scientists, and research and development professionals seeking to enhance their understanding of flour quality and elevate their baking skills to a professional level.

Fees

The employer covers all participant costs, including salary, travel expenses, board, and lodging. Upon request, we can recommend suitable accommodation. School fees include 5 days of training, mill and laboratory access, educational materials, and complimentary lunch, tea, and coffee during breaks. The fee is $1,740, Net of VAT.