You will learn the fundamentals of biscuit production and deepen your knowledge of machine operation and key production parameters. The course covers the complete process from mixing to baking, including rotary molder and depositor settings with their relevant accessories and product handling, as well as baking time, fan speed, and temperature control adjustments.
We will review inspection activities to define regular checks and build a strong understanding of the equipment, helping you optimize production, reduce waste, and minimize downtime. The course also addresses personal protection, safety systems, and emergency procedures.
Basic technical skills to moderate experience with biscuit/cookie equipment
Mads Bruun joined our company as an apprentice in 2016 and completed his education as an automation technician in 2018. He has gained experience in assembly, as well as in installation and commissioning projects since 2017. Beginning in 2023, he has been working in Customer Service as a technical instructor and field service engineer, focusing on process optimization for biscuit lines.
Thomas joined the company in 2000 as an apprentice and has worked in assembly for 25 years, handling mechanical and electrical assembly, I/O testing, and internal and customer FAT. While working in production, he has also supported installations, commissioning, and other customer-site tasks such as troubleshooting and developing new products. Over the years, he has become the go-to person for machine- and commissioning-related questions across the production team.
Laboratory equipment
Gain practical experience with our complete biscuit line, including a GF2 rotary molder, a V60 biscuit wire cutter and depositor, and an IFC oven.
Other amenities
On-site in Skovlunde, you’ll find a company restaurant, a coffee corner, and a well-equipped classroom.
consumerfoods.training@buhlergroup.com
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