Industrial Cake

Production

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)
10:15 Major ingredients and their functional properties (flour & starches, eggs)
11:00 Sugars – classification and their functional properties
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

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Tuesday, November 26th

09:00 Evaluation of the first day
09:30 Minor ingredients (e.g. additives, hydrocolloids, special starches & flours, enzymes, fibres)
11:00 Leavening agents
12:00 Lecithins, Emulsifiers

13:00 Lunch

14:00 Practise:

• Products and processes
• Spread tests

17:00 End of the second day

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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
12:00 Reformulation with sugar substitutes

13:00 Lunch

14:00 Practise:
Reformulation
17:00 End of the third day

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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