Biscuit products modules - live online, tutor-led training course (two mornings)

This course builds on core bakery knowledge to provide a deeper understanding of biscuit and cookie manufacturing. Participants will develop practical insight into process control and its impact on product quality, helping them better manage key characteristics such as spread, texture, and consistency. The course also strengthens troubleshooting skills, enabling attendees to identify and resolve common manufacturing challenges with greater confidence and effectiveness.

Delivered online over two mornings, the course combines theory with applied knowledge and includes quizzes and audience participation activities to make the learning experience engaging and interactive.

Who should attend

• NPD technologists and product developers working on biscuit or cookie products
• Production and process teams in biscuit manufacturing
• Quality and technical staff supporting biscuit production
• Individuals who have completed the Introduction to professional bakery course and are seeking more detailed knowledge on biscuit development and manufacture

Prior knowledge required

• Familiarity with basic baking principles and ingredient functionality is assumed
• Completion of Campden BRI’s Introduction to professional bakery course, or equivalent foundational bakery knowledge, is recommended if no previous bakery experience or knowledge

The course will be delivered live online over the course of two mornings (0900 - 1300 hours approx), participants will be sent log in details for a Microsoft Teams session.

This module builds on core baking principles to focus on biscuit production and process control. It covers key manufacturing stages including mixing, forming, and baking, with emphasis on how process conditions influence product characteristics such as spread, texture, and colour. Different biscuit types are considered, alongside the practical challenges associated with achieving consistency. The course also addresses common quality issues and introduces structured approaches to troubleshooting within a production setting. 

Learning outcomes

By the end of this course, participants will be able to:

• Explain the main stages involved in biscuit and cookie manufacture
• Describe how ingredients, mixing, forming, and baking affect biscuit structure and finished product quality
• Identify key process factors that influence spread, texture, colour, dimensions, and consistency
• Recognise common biscuit quality defects and their likely causes
• Apply structured troubleshooting approaches to support process control and product consistency
• Use biscuit-specific technical knowledge to support product development, production, quality, or technical activities