In this hands-on course at our Bakery Innovation Center, you will build on the basics from our A1 level course to explore modern sponge and sourdough production with innovative technologies, to level A2.
- Background information on the technology of sponge and sourdough systems
- How to create clean label products by applying special fermentation
- Aromatic dough and its influence on product quality
- Industrial solutions for automation of complex systems
- How to meet the highest hygienic standards
You will combine theory with practical exploration, using our latest technologies. At the end, you will have a deep understanding of production techniques and be ready to put what you have learned into practice.