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 – from August we have resumed our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. View programme. From October we expect to be able to deliver all of our full schedule of courses.

Book now with no risk – you can book on to our courses with the confidence that we will not charge cancellation or transfer fees if COVID-19 impacts on a future course date.

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

If you have any queries, email training@campdenbri.co.uk or call +44(0)1386 842104

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

Biscuit science and technology

Dates

17-19 November 2020

Prices

Members - £1399 + VAT
Non-members - £1820 + VAT

Venue

Campden BRI, Chipping Campden

Benefits of attending

This is an advanced course taking a technical and scientific approach to biscuit and cracker production. Delegates will learn the importance of ingredients and their functionality, how to mix and process “hard” and “soft” doughs. The course will include equipment and processes used for industrial biscuit and cracker production and how to produce good quality samples from a test bakery.  

Suggested job roles: NPD managers and technicians, quality assurance/control operators, plant managers, process engineers, technical staff from ingredient suppliers.

Training course content

The course covers the importance of ingredients such as flour, fat and sugar as well as ingredient variations; other topics comprising salt and sugar reduction, additives and clean label will also be introduced. Practical sessions will cover all the main techniques used to produce biscuits and crackers and include physical changes that take place when ingredients levels are changed or replaced. Practical sessions will demonstrate the impact ingredients have on the baked biscuits size, shape and texture and include recipe variations showing how changing ingredient quantities can be used to reformulate products. 

Course aims

  • To provide a thorough understanding of the basic ingredients and processes involved in biscuit making.
  • To demonstrate the effect of recipe manipulation in a practical environment.
  • To share some methods of NPD project management from within the Bakery foods sector and to encourage debate around the topics discussed through delegate participation.

Learning outcomes

At the end of the course delegates will be able to:-

  • Identify the critical factors involved with biscuit recipe/process manipulation.
  • Gain practical experience of the effect of some of the current hot topic NPD areas e.g. salt reduction, sugar replacement and fat reduction.
  • Apply the theory and technical skills learnt on the course into their own working environment and job role.

This course can be customised and is available in house

Event Director - Andrew Hughes

Further information

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


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