In this hands-on course at our Bakery Innovation Center, you will build on the basics from our A1 level course to explore modern sponge and sourdough production with innovative technologies, to level A2.
This includes:
- Background information on the technology of sponge and sourdough systems
- How to create clean label products by applying special fermentation
- Aromatic dough and its influence on product quality
- Industrial solutions for automation of complex systems
- How to meet the highest hygienic standards
You will combine theory with practical exploration, using our latest technologies. At the end, you will have a deep understanding of production techniques and be ready to put what you have learned into practice.