Healthy & Vegan Fine Baked Goods

This workshop will focus on healthy & vegan baked goods (cakes and cookies). Together with the participants, we will try out new raw materials and recipes that are in line with the trend towards health-conscious eating. The workshop offers a high opportunity for improvisation, so participants are invited to bring own products, ideas and challenges on the first day to incorporate them in the course progress.

Support in the development of healthy & vegan baked goods
The opportunity to reduce product development times
Avoid sources of error during production
Solutions for production problems
Space for your own input and discussions
Close interaction with the lecturers through small classes

Who should attend?
Production management
QA managers
Technical support staff
Research and development staff
Anyone involved in solving problems with healthy and vegan recipes on an industrial production line

Joint lunch in our premises around 13:00 CET

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TUESDAY, NOVEMBER 11, 2025

09:00 Welcome and introduction

Theory: The transformation: anchoring the values of the future in enjoyment

Why does the bakery and confectionery industry need to change?
Discussion about obesity, climate change, regional value creation.
The new benchmark: enjoyable food and products – with mindfulness and respect.

Theory: Powerful raw materials: Rethinking pulses & co., including tasting

Science: Advantages of legumes (proteins, fibre, gluten-free) vs. conventional flours. Presentation of regional alternatives (lupins, field beans, chickpeas) and their ecological balance

Practice: The new foundation – flour replacement & dough structure

Technology: Practical workshop on flour combinations. Baking with 100% legume flour.
How do I achieve structure without gluten? (Use of binding agents, swelling agents).

17:00 End of the day

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WEDNESDAY, NOVEMBER 12, 2025

9:00   Evaluation of the first day and introduction for the second day

Theory: Sugar and fat reduction as a market opportunity

Theory: Increased fibre and protein content in baked goods Legume raw materials can be a solution

Theory: The dictates of individuality: nutrition and products tailored to individual needs

Science: Why different professions/types require different nutrients. The three main requirements and related products: mental performance, physical strength and regeneration.

Theory:   Practice: Sugar and fat reduction/ Increased fibre and protein

Individual recipes from participants and creative implementations in teams

17:00 End of the day

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THURSDAY, NOVEMBER 13, 2025

9:00   Evaluation of the second day and introduction for the last day

Theory: Vegan: Substitutes for eggs, milk and butter

Practice: Blind Tasting of backing results and time for individuell creative practical in the biscuit department

13:00 Summary and conclusion of the workshop

– subject to changes –

• Course documentation in digital format
• Refreshments: snacks and drinks
• Lunch at the ZDS refectory
• Certificate of attendance

• You should wear comfortable work clothes, long trousers, shoes.
• We kindly ask you to bring your own coat.
• Kindly bring your laptop to access the course documents on-site.