Industrielle
Backwarenherstellung

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

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.

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

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

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

Thursday, November 28th

09:30 Evaluation of the previous day
10:00 Vegan and vegetarian
11:00 Practice

  • Implementation of the previously acquired knowledge of the last 3 days

13:00 Lunch

13:45 Evaluation, Certificates
14:00 End of the course

2.950,00 €

Services included

  • digital course documentation
  • refreshments: snacks and drinks
  • lunch and dinner at the ZDS refectory

Fragen? 

Für Fragen zur Veranstaltung steht Ihnen unsere Projekt-Organisation zur Verfügung:
seminar@zds-solingen.de

Ihre Kursleiterin:

Dr. Kerstin Kunz
Fachlehrerin, Zuckerwaren und Dauerbackwaren