Sugar Reduction in Cookies and Cakes<\/h1><\/div>Date:<\/b> 30 June\u20131 July 2027
\nLanguage:<\/b> English
\nVenue:<\/b> ZDS Solingen
\nFee:<\/strong> \u20ac1,490.00<\/p>\n<\/div><\/div><\/div>![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2026\/10\/20261006_sugerless-cookies_900x300px.jpg\" "\\"20261006_sugerless-cookies_900x300px\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
Objective<\/h4><\/a><\/li>
Target Group<\/h4><\/a><\/li>
Program<\/h4><\/a><\/li>
Services<\/h4><\/a><\/li>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>Description<\/h4><\/a><\/li><\/ul><\/div>\nReducing sugar in baked goods is technically challenging, as sugar plays a key role not only in sweetness but also in structure formation, moisture retention, browning and shelf life.<\/p>\n
This seminar explains the technological functions of sugar in cookies and cakes and presents practical reformulation strategies. Participants will learn how sugar replacers and alternative ingredient systems influence dough behaviour, baking performance and final product quality in industrial production.<\/p>\n<\/div><\/div>
Objective<\/h4><\/a><\/li><\/ul><\/div>\nParticipants will learn how to develop sugar-reduced cookies and cakes while maintaining product quality and processing performance. They will be able to assess the suitability of sugar replacers and alternative ingredient systems, understand their effects on dough behaviour, texture and shelf life, and apply reformulation strategies in industrial product development.<\/p>\n<\/div><\/div>
Target Group<\/h4><\/a><\/li><\/ul><\/div>\n\n- Product developers and R&D specialists<\/li>\n
- Food technologists<\/li>\n
- Quality management professionals<\/li>\n
- Ingredient suppliers working with bakery products<\/li>\n<\/ul>\n<\/div><\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>\n\n- Technological functions of sugar in baked goods<\/li>\n
- Impact of sugar reduction on structure, texture and flavour<\/li>\n
- Reformulation strategies for cookies and cakes<\/li>\n
- Use of polyols, fibres and alternative sweeteners<\/li>\n
- Effects on browning, spread and moisture<\/li>\n
- Processing challenges and stability issues<\/li>\n
- Case studies from industrial product development<\/li>\n<\/ul>\n<\/div><\/div>
Services<\/h4><\/a><\/li><\/ul><\/div>\n\n- Course documentation in digital format<\/li>\n
- Refreshments: snacks and drinks<\/li>\n
- Lunch at the ZDS refectory<\/li>\n
- Certificate of attendance<\/li>\n<\/ul>\n<\/div><\/div>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>\n\n- You should wear comfortable work clothes, long trousers, shoes.<\/li>\n
- We kindly ask you to bring your own coat.<\/li>\n
- Kindly bring your laptop to access the course documents on-site.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Registration<\/span><\/a><\/div><\/div><\/div>Back to the overview<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
Questions?\u00a0<\/strong><\/p>\nIf you have any questions about the event, please contact our project organization:
\nseminar@zds-solingen.de<\/a>
\n+49 (0) 212 59 61 32<\/p>\n<\/div><\/div><\/div>Your instructor:<\/strong><\/p>\nGuillermo Geschwindner
\nDipl.-Ing. Food Technology, Specialist teacher for Confectionery and Chocolate<\/p>\n<\/div><\/div><\/div>
![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2024\/09\/ZDs_Geschwindner.jpg\" "\\"ZDs_Geschwindner\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>\n
Date:<\/b> 30 June\u20131 July 2027 Reducing sugar in baked goods is technically challenging, as sugar plays a key role not only in sweetness but also in structure formation, moisture retention, browning and shelf life.<\/p>\n This seminar explains the technological functions of sugar in cookies and cakes and presents practical reformulation strategies. Participants will learn how sugar replacers and alternative ingredient systems influence dough behaviour, baking performance and final product quality in industrial production.<\/p>\n<\/div><\/div> Participants will learn how to develop sugar-reduced cookies and cakes while maintaining product quality and processing performance. They will be able to assess the suitability of sugar replacers and alternative ingredient systems, understand their effects on dough behaviour, texture and shelf life, and apply reformulation strategies in industrial product development.<\/p>\n<\/div><\/div> Questions?\u00a0<\/strong><\/p>\n If you have any questions about the event, please contact our project organization: Your instructor:<\/strong><\/p>\n Guillermo Geschwindner
\nLanguage:<\/b> English
\nVenue:<\/b> ZDS Solingen
\nFee:<\/strong> \u20ac1,490.00<\/p>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
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\nseminar@zds-solingen.de<\/a>
\n+49 (0) 212 59 61 32<\/p>\n<\/div><\/div><\/div>
\nDipl.-Ing. Food Technology, Specialist teacher for Confectionery and Chocolate<\/p>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>\n