-
Food, feed & confectioneryAdvanced materials
What you will learn
In this hands-on course at our Bakery Innovation Center, in cooperation with TU München and ETH Zürich, our bakery experts will help you to explore different flour passages and their influence on baked goods.
You will learn about:
At the end of the course you will have a deeper understanding of how different flour passages can affect your baked goods and be ready to put what you have learned into practice.
Required skill level
This course is ideal for those who are already involved in industrial milling or flour production and who want to develop a deeper understanding of flour processing and state-of-the-art technology. You will be able to set up a bridge from the milling process to the final baking properties.
What is included
We are glad that you're interested in this course. This training takes place on request. Please contact us so we can have a look what we can arrange for you. Or have a look at our related trainings below.
Senior Process Engineer
Gupfenstrasse 5
9240 Uzwil
Switzerland
Thank you for contacting us. Our expert will get in touch with you within the next days.
We use cookies to make our website more user-friendly and to continuously improve your web experience. While some of the cookies may be strictly necessary for your usage of the website and its features, others help us to improve your online experience. You can accept all cookies by clicking "I accept" or reject all but the strictly necessary cookies by clicking on "Accept only strictly necessary cookies". To find further information about what cookies we use and how to manage them, please consult our Cookie Policy.