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Baking science & laboratory course for flour and bread quality

5 days
Uzwil, Switzerland
Experts in baking technology

Working in cooperation with TU München, ETH Zürich, Chopin and Brabender, our bakery experts will share the latest technology and analysis methods for flour and breads in this hands-on course at our Bakery Innovation Center.

You will learn:

  • How to use analyzing systems for milling components and flour
  • The correlation between flour analyses and baking quality
  • The interpretation of laboratory reports
  • Expertise from standardized baking tests
  • Consideration of analytical and sensory aspects

You will combine theory with group working in our laboratories throughout. At the end of the course, you will feel confident in using the latest laboratory techniques and the latest technologies to improve your flour or bread production.

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

  • Training documentation in paper or digital format
  • Theoretical lessons and practical demonstrations using our plant and laboratories
  • Lunch and refreshments each day

Dates & Booking

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More about this course

Head of Bakery Innovation Center, Uzwil, Switzerland

Stefanie Hardtmann

Stefanie and her team bring many years of experience in baking technology. Based in our Bakery Innovation Center (BIC), the course provides ample opportunities to link theory with practical experience using our pilot plant.

How to find us

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Contact our expert

Head of Bakery Innovation Center

Stefanie Hardtmann


+41 71 955 30 58

Gupfenstrasse 5
9240 Uzwil