Industrial Cake Production

Datum: 25. – 28.11.2024 Sprache: Englisch Ort: ZDS Solingen

Description

Obtaining the ‘perfect’ cake despite modern challenges in cake manufacturing! This workshop will cover the production, shelf life extension, reformulation and general improvement of chocolate cakes, sponge cakes, pound cakes, layer cakes, Swiss rolls, muffins and cupcakes. The participants will work on perfecting their cake with the help of our experts during theoretical lectures and practical units in our well equipped pilot plant.

Goal of this workshop

The workshop is very hands-on and will visualize the road map of the product development solutions in respect of:

shelf life
ingredients
reformulation
vegetarian & vegan products

This workshop offers you:

Support in the development of modern cake products
The ability to reduce product development times
To avoid sources of error du ring production
Solutions for production problems
Room for own input and discussions
Close interaction with instructors due to small classes

Target group

Who should attend?

Production leadership
QA Supervisors/ Managers
Technical Support Personnel
Research & Development Personnel
Employees from raw material and machinery suppliers
Anyone involved in solving reformulation problems on an industrial production line

Program

Monday, November 25th

9:00 Welcome and Introduction Jos Vast, Bakery Academy, and Dr. Kerstin Kunz, ZDS e.V. 9:30 General product classification and processes (proportions, methods, creaming) 10:30 Major ingredients and their functional properties (sugars, flavours starches, eggs) 12:00 Fats and Oils – classification and their functional properties 13:00 Lunch 14:00 Practise:

Saftety Introduction
Products and Processes

17:00 End of the first day

Tuesday, November 26th

09:00 Evaluation of the first day 09:30 Minor ingredients (e.g. additives, polyols, hydrocolloids, special starches flours, enzymes, fibres) 11:00 Leavening agents 12:00 Lecithins, Emulsifiers 13:00 Lunch 14:00 Enzymes 15:00 Practise:

Products and processes
Spread tests

17:00 End of the second day

Wednesday, November 27th

09:00 Evaluation of the previous day 09:30 Shelf life (internal and external factors influencing shelf life, sensory properties of deterioration ) 11:00 Reformulation and substitution (fat, proteins, sodium, shelf life consequences) 12:00 Reformulation with sugar substitutes 13:00 Lunch 14:00 Practise: Reformulation 17:00 End of the third day