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Hamburger bun production in cooperation with AIB International

5 days
Uzwil, Switzerland
Anyone with an established foundation on baking processes

In cooperation with AIB International, our bakery experts will share their knowledge on ingredients and processing variations in hamburger bun production.

This course will help you to:

  • Learn how to use ingredients, mixing techniques and fermentation to affect dough quality and development
  • Know how to choose from various flours and common additives to achieve your final product specifications
  • Perform process steps from mixing and fermentation to make-up, proofing and baking to produce buns
  • Be able to professionally assess the quality of finished products

At the end of this training you will have profound understanding on hamburger bun production and on how to assess the quality of the finished product.

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

  • Training documentation as printouts or in digital form
  • Theoretical lessons and practical demonstrations using our plant and laboratories
  • 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 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