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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
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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

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

  • 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

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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

Related training courses

Modern sponge and sourdough production – basic

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Modern sponge and sourdough production – advanced

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How to find us

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Senior Process Engineer

Albrecht Kilian

Gupfenstrasse 5
9240 Uzwil
Switzerland

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