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New insights into dough systems in cooperation with AIB International

5 days

Uzwil, Switzerland

Anyone with an established foundation on baking processes

English

What you will learn

In cooperation with AIB International, our bakery experts will share their knowledge on dough systems and how to characterize them.

This course will help you to:

Know what a dough system is and how to characterize it
Explore the meaning of water sorption, water binding, hydration, water content, water activity, shelf life and freshness
Learn how improved water sorption and water binding impact the dough system
Understand indirect dough systems: Yeast-fermented doughs (pre-dough, sponge) and bacterially fermented doughs (sourdough) and their impact on end product characteristics

Required skill level

This course is for anyone with an established foundation on baking processes who wishes to deepen their knowledge on various dough systems.

What is included

Training documentation as printouts or in digital form
Theoretical lessons and practical demonstrations using our plant and laboratories
Lunch and refreshments throughout the day

Dates & Booking

Infrastructure and amenities

Location highlight

Bakery Innovation Center (BIC)

Unique competence center for training and application from grain to bread. Read more about our application center in Uzwil, Switzerland.

Downloads

Course overview

Bakery Innovation Center

How to find us

Content Block

Contact our training expert

Food Creation Center Team

Gupfenstrasse 5

9240 Uzwil

Switzerland

Contact us

Contact us