Header Home

Modern sponge- and sourdough production - basic

2 days
Uzwil, Switzerland
Beginners in the field of pre-sourdough and sourdough technology
English, German

In this hands-on course at our Bakery Innovation Center you will learn the basics of modern sponge and sourdough production with innovative technologies, to level A1.

This includes:

  • Basics in microbiology with special focus on yeasts and bacteria
  • Metabolic processes and the use of special fermentation for clean label products
  • Bread making (direct and indirect dough making)
  • Insights into industrial pre-dough production and sourdough
  • Technologies, including automation and hygiene

You will combine theory with practical exploration, using our latest technologies. At the end, you will have a better understanding of modern sponge and sourdough production techniques and be ready to put what you have learned into practice.

You will be someone involved in industrial pre-sourdough or sourdough production who wants to know more about the available technologies and how they may improve your products and processes.

  • 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

No Results Found

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

Content Block

Contact our expert

Head of Bakery Innovation Center

Stefanie Hardtmann


+41 71 955 30 58

Gupfenstrasse 5
9240 Uzwil