What you will learn
In cooperation with AIB International, our bakery experts will share their knowledge on dough systems and how to characterize them.
This course will help you to:
- Know what a dough system is and how to characterize it
- Explore the meaning of water sorption, water binding, hydration, water content, water activity, shelf life and freshness
- Learn how improved water sorption and water binding impact the dough system
- Understand indirect dough systems: Yeast-fermented doughs (pre-dough, sponge) and bacterially fermented doughs (sourdough) and their impact on end product characteristics
Required skill level
This course is for anyone with an established foundation on baking processes who wishes to deepen their knowledge on various dough systems.
What is included
- 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.
Infrastructure and amenities
Related training courses
How to find us
Contact our training expert
Senior Process Engineer
Albrecht Kilian
Gupfenstrasse 5
9240 Uzwil
Switzerland
