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From grain to bread

1 day
Uzwil, Switzerland
Experts in baking technology
English, German

In this hands-on course at our Bakery Innovation Center, in cooperation with Richemont Competence Centre, our bakery experts will share with you the latest in technology and process knowledge – from grain to baked products.

You will learn how to:

  • Understand the basics of milling and flour production
  • Interpret flour analytics results for better product quality
  • Evaluate the properties and performance of individual flour components
  • Assess the influence of different flour improvers on the technology and on your final product

At the end of the course, you will be able to use the latest technologies and process techniques with confidence, to improve both production efficiency and product quality.

This course is ideal for you if you are already involved in industrial baking and want to know more about the available technologies and how they can help you to improve your products and processes throughout the entire process chain.

  • Training documentation in paper or digital format
  • Theoretical lessons in combination with practical demonstrations at our Bakery Innovation Center
  • 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