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

• 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

Tuesday, November 11, 2025

09:00 Welcome and introduction

09:15 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.
ZDS, Heike Quendt

10:30 Coffeebreak

11:00 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

13:00 Lunch

14:00 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).
ZDS, Heike Quendt

17:00 End of the first day

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Wednesday, November 12, 2025

09:00 Evaluation of the first day and introduction for the second day

09:15 Sugar alternatives

10:00 Legume raw materials can be a solution

10:45 Coffeebreak

11:15 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.
ZDS, Heike Quendt

12:00 Lunch

13:00 Nutritional improvements in fine bakery ware
Smart ingredients can be used to improve nutritional and technical properties of bakery products while obtaining a pleasant taste and texture

• The focus will be on the incorporation of BENEO’s functional fibres in biscuits & soft baked goods for fibre enrichment and sugar reduction, which can result in an improvement of Nutri-Score and additional health benefits.
• The second focus are faba bean ingredients, can be used for egg replacement, as plant-based protein source and to make gluten-free bakery products

Beneo, Dr. Isabel Trogh, Customer Technical Support Manager

13:30 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

09:00 Evaluation of the second day and introduction for the last day

09:15 Vegan: Substitutes for eggs, milk and butter

10:45 Coffeebreak

11:15 Practice: Blind Tasting of backing results and time for individual creative practical in the biscuit department

13:00 Summary and conclusion of the workshop

– subject to changes –

• Kursunterlagen in digitalem Format
• Erfrischungen: Snacks und Getränke
• Mittagessen in der ZDS-Mensa
• Teilnahmebescheinigung

• Sie sollten bequeme Arbeitskleidung, lange Hosen und Schuhe tragen.
• Wir bitten Sie, Ihren eigenen Mantel mitzubringen.
• Bitte bringen Sie Ihren Laptop mit, um vor Ort auf die Kursunterlagen zuzugreifen.