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食品、飼料およびコンフェクショナリーアドバンストマテリアルズ
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:
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.
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.
Head of Bakery Innovation Center
bic@buhlergroup.com
+41 71 955 30 58
Gupfenstrasse 5
9240 Uzwil
Switzerland
Thank you for contacting us. Our expert will get in touch with you within the next days.