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From grain to bread

1 day
Uzwil, Switzerland
Experts in baking technology
English, German

In this hands-on course at our Bakery Innovation Center, in cooperation with Richemont Competence Centre, our bakery experts will share with you the latest in technology and process knowledge – from grain to baked products.

You will learn how to:

  • Understand the basics of milling and flour production
  • Interpret flour analytics results for better product quality
  • Evaluate the properties and performance of individual flour components
  • Assess the influence of different flour improvers on the technology and on your final product

At the end of the course, you will be able to use the latest technologies and process techniques with confidence, to improve both production efficiency and product quality.

This course is ideal for you if you are already involved in industrial baking and want to know more about the available technologies and how they can help you to improve your products and processes throughout the entire process chain.

  • Training documentation in paper or digital format
  • Theoretical lessons in combination with practical demonstrations at our Bakery Innovation Center
  • Lunch and refreshments throughout the day

Dates & Booking

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.

 

How to find us

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Contact our training expert

Senior Process Engineer

Albrecht Kilian


Gupfenstrasse 5
9240 Uzwil
Switzerland