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Different flour passages and their influence

2 days
Uzwil, Switzerland
Experts in milling and baking
English, German

In this hands-on course at our Bakery Innovation Center, in cooperation with TU München and ETH Zürich, our bakery experts will help you to explore different flour passages and their influence on baked goods.

You will learn about:

  • The theory and practice of milling technology in our school mill
  • The basics of flour fractionation and analytics
  • The impact of grain passages and flour components on analytics, with baking trials
  • The effect of starch and protein damage on baked goods, with demonstrations that include gluten-free and pseudo-cereals

At the end of the course you will have a deeper understanding of how different flour passages can affect your baked goods and be ready to put what you have learned into practice.

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.

  • Training documentation in paper or digital format
  • Practical demonstrations at our school mill and bakery
  • Lunch and refreshments throughout the 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 with them many years of experience in flour processing and baking technology. Based at our Bakery Innovation Center (BIC), the course provides ample opportunities to link theory with practical experience at our school mill and bakery.

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