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Modern sponge- and sourdough production – advanced

3 days
Uzwil, Switzerland
Experts in baking technology
English, German

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.

This includes:

  • 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.

You will be an expert in industrial pre-sourdough or sourdough production who has completed our Basic A1 course or who has years of experience in the industry.

  • Training documentation in paper or digital format
  • 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 the latest technology in 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