Header Home

New insights into dough systems in cooperation with AIB International

5 days
Uzwil, Switzerland
Anyone with an established foundation on baking processes

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

This course is for anyone with an established foundation on baking processes who wishes to deepen their knowledge on various dough systems.

  • 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

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 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