Biscuit Products Modules – live online tutor-led training (3 mornings)


28 June 2022
28-30 June 2022


Members - £775 + VAT
Non-members - £1005 + VAT


This course consistes of 3 standalone modules:


Ingredient Technology - 28 June 2022

Key Processes - 29 June 2022

Shelf-life/Troubleshooting/QA - 30 June 2022


You can chose to attend one or more modules.



Delegate Feedback (2021):

  • The tutors  clearly explained the materials using some effective examples
  • Very personable and really broke down each section to be clear and concise
  • The tutors were good, all spoke clearly and it was easy to understand what they were saying. They were knowledgeable.

Benefits of attending

These online half day modules, inspired by our three day Biscuit Science & Technology course, are designed to provide an in-depth understanding of the key ingredients; key processes that transform raw materials into a batter;  extending shelf life, and reducing quality and wastage issues.

Who should attend this course?  

Stores Managers, Plant Managers, Engineering Teams, Quality Assurance/Control and NPD roles. 

Each module will be delivered live online over the course of a morning (0930 - 1300 hours), participants will be sent log in details for a WebEx Training session. 

When you add this course to your basket the price will be calculated as if you wish to attend all three modules. You will be asked to select which modules each delegate will attend when you check out, the prices will be adjusted accordingly.

Training Course content

Module 1 – Ingredient technology (28 June)

Do you want to reduce costs, develop new and innovative products or resolve quality issues effectively? Understanding the ingredients used in your product and the impact they have on product quality is often the key to achieve these objectives, this module will cover: 

  • Appreciate different flour types, their individual benefits and interpret their specifications
  • Understand the key role that ingredients like egg, sugar and fat play
  • Know what functionality minor ingredients like cocoa powder, raising agents, reducing agents, enzymes and emulsifiers play in modern biscuit and cracker production


Module 2 – Key processes (29 June)

Understanding and optimising your process is essential to prevent quality faults, reduce waste and ultimately reduce costs, this module will cover:

  • Different dough types and processing methods
  • Primary and secondary processing methods and equipment types
  • The processes taking place inside the product during baking and cooling


Module 3 -  Shelf-life, troubleshooting and quality assessment (30 June)

Extending the product shelf-life can open opportunities for export of products and help to access new markets. Additionally, knowing which factors influence the best before date and how this can be extended can improve the attractiveness to consumers and reduce wastage.

Product quality faults are another common source of wastage and/or customer complaint. Using a systematic approach to identify and effectively resolve faults can save time and offers an opportunity to build up in-house knowledge that can be utilised to respond to recurring issues. 

Whether your aim is to reduce costs, improve product quality, reduce wastage or increase consumer acceptance,  this module will cover: 

  • How to extend the shelf-life of your product
  • Troubleshoot effectively using a systematic approach
  • Objectively quantify biscuit, cookie or cracker quality characteristics

Module 3 requires a good understand of raw materials and processes used for the production of biscuits. If you are new to the baking industry, we recommend attending Modules 1 & 2 first. 


Book now

When you add this course to your basket the price will be calculated as if you wish to attend all three modules. You will be asked to select which modules each delegate will attend when you check out, the prices will be adjusted accordingly.

Member / Non-member prices:
One module               £390  / £499
Two modules              £515/ £700
Three modules           £775 / £1005


Event Director - Lucas Westphal

Next Steps

Biscuit science and technology

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at

COVID-19 secure workplace

We continue to offer a range of training options so that you can continue to learn and develop.

Online courses – We are delivering tutor-led training courses online. Find out more.

Face-to-face training – Our on-site events follow strict social distancing and safety measures. View programme.

Book with confidence – We will not charge transfer fees if you need to move your booking to another course date or alternative course/event due to Covid-19.

Tailored training – We also provide tailored training for your teams online or face to face.

If you have any queries, email or call +44(0)1386 842104.

Our Campden BRI COVID-19 secure workplace video was filmed following strict COVID-19 safety rules. At the time of filming it was not mandatory to wear face masks on our sites. Now we ask that all staff and visitors to our sites wear face masks. Thank you.

Please view our training and development programmes listed below, and book with confidence.

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