Practical Introduction Course:
Cookies and Biscuits
Date: 22.07. – 24.07.2025
Language: English
Location: ZDS Solingen
Costs: 2.620,00 €
This introduction workshop will focus on fine baked goods, mainly cookies and biscuits.
We get insights of different product types, raw materials, processing parameters and equipment.
In the practical part we do a hands-on training in our pilot plant, focusing on the technological functions of ingredients in different recipes which are in line with industrial productions.
The participants are invited to bring own products, ideas and challenges on the first day to incorporate them in the course progress.
The workshop is highly interactive, with 50% of the content focused on practical exercises, and will provide a clear visualization of the fundamental principles of industrial cookie manufacturing.
- Product classification (shortcrust pastries, hard cookies, crackers…)
- Raw materials and additives (flours and starch, oils and fats, sugar, leavening agents, enzymes, …)
- Equipment and processing (mixing and kneading types, wire cutting and piping depositing, laminating, oven types, …)
This workshop offers you:
- Insights in ingredients functionalities including their role in recipe formulations
- The ability to understand the technology of baking
- Determine the role of technical equipment
- Setup of industrial recipes
- Room for own input and discussions
- Close interaction with instructors due to small classes
Who should attend?
- Personnel which is new in the field of baking
- Production Personnel
- QA Personnel
- Research & Development Personnel
Start: 9:30 CET
Joint lunch in our premises around 13:00 CET
End: 15:00 CET and optional dinner in our premises
Tuesday, July 22, 2025
09:30 Welcome
Theory: Introduction round, program schedule and product sample assessment
Theory: Product classification of fine baked goods, Dr. Kerstin Kunz, ZDS. e.V.
Theory: Sugar and its functional properties, Dirk Claus, Nordzucker AG Innovation & Technology
Theory: Flour and its functional properties, Dr. Kerstin Kunz, ZDS e.V.
Theory: Lecithins: Application in cookies and biscuits, Petra Zachár-Sulyok, Bunge AG
Practice: Spread test, influence of different raw materials on the final product
17:30 End of the day
Wednesday, July 23, 2025
09:00 Evaluation of the first day
Theory: Fat and its technological properties, Ludger Markfort, Walter Rau Fette & Öle AG
Theory: Leavening agents, Andree Karst, Chemische Fabrik Budenheim GmbH
Theory: Baking technology, Dr. Kerstin Kunz, ZDS e.V.
Practice: Industrial production of shortbread (shaped and cut)
17:00 End of the day
Thursday, July 24, 2025
09:00 Evaluation of the first day
Theory: Enzymes in fine baked goods, Dr. Lutz Popper, Sternenzym GmbH & Co. KG
Practice: Production of hard biscuits
Theory: Discussion, open questions
15:00 End of the course
– subject to changes –
- Course documentation in digital format
- Refreshments: snacks and drinks
- Lunch and dinner 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.
Fragen?
Für Fragen zur Veranstaltung steht Ihnen unsere Projekt-Organisation zur Verfügung:
seminar@zds-solingen.de
Ihre Kursleiterin:
Dr. Kerstin Kunz
Fachlehrerin, Süßwaren und Dauerbackwaren
