Bakery Innovation Center (BIC), Uzwil

Our Industrial baking production course is for food technologists who want to learn more about the latest technologies for cereal and baked goods production.

Our From grain to bread course is intended for industrial bakers who want to learn the basics in milling and flour production. It includes how to interpret flour analytics results, evaluate flour components and much more.

This course is ideal for those who are already involved in industrial milling or flour production and who want to develop a deeper understanding of flour processing and state-of-the-art technology. You will be able to set up a bridge from the milling process to the final baking properties.

Our Basic modern sponge and sourdough course is for beginners in pre-sourdough and sourdough technology. The training covers the basics in microbiology, metabolic processes, breadmaking and pre-sourdough and sourdough technologies.

Our Advanced modern sponge and sourdough course is for experts in baking technology. The training covers the latest technologies for special fermentation, aromatic dough and industrial automation and control solutions.

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

This course is for anyone with an established foundation on baking processes who wishes to deepen their knowledge on hamburger bun production.

This course is ideal for anyone who is already an operation manager or bakery expert with a good basic knowledge of industrial milling or bakery production.