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Modern sponge- and sourdough production - basic

2 days
Uzwil, Switzerland
Beginners in the field of pre-sourdough and sourdough technology
English, German

In this hands-on course at our Bakery Innovation Center you will learn the basics of modern sponge and sourdough production with innovative technologies, to level A1.

This includes:

  • Basics in microbiology with special focus on yeasts and bacteria
  • Metabolic processes and the use of special fermentation for clean label products
  • Bread making (direct and indirect dough making)
  • Insights into industrial pre-dough production and sourdough
  • Technologies, including automation and hygiene

You will combine theory with practical exploration, using our latest technologies. At the end, you will have a better understanding of modern sponge and sourdough production techniques and be ready to put what you have learned into practice.

You will be someone involved in industrial pre-sourdough or sourdough production who wants to know more about the available technologies and how they may improve your products and processes.

  • Training documentation in paper or digital format
  • Theoretical lessons and practical demonstrations using our plant and laboratories
  • 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

Food Creation Center Team

Gupfenstrasse 5
9240 Uzwil