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 training@campdenbri.co.uk 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.

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

Dates

16-18 June 2021

Prices

Members - £750 + VAT
Non-members - £975 + VAT

 

This course consistes of 3 modules:

 

Ingredient Technology - 16 June

Key Processes - 17 June

Shelf-life/Troubleshooting/QA - 18 June

 

You can chose to attend one or more modules.

Venue

Online

Benefits of attending

These online half day modules, inspired by our three day Bread Science & Technology course, are designed to provide an in-depth understanding of the key ingredients; key processes that transform raw materials into a dough matrix;  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, 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.

course content

Module 1 – Ingredient technology (16 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 which impact they have on product quality is often key to achieve these objectives. This module will cover:

  • Interpret common flour testing methods and understand flour specifications
  • Understand the functionality of salt, ascorbic acid and fats
  • Know what role enzymes and emulsifiers play in modern breadmaking

 

Module 2 – Key processes (17 June)

Understanding and optimising your process is essential to prevent quality faults, reduce waste and ultimately reduce costs. This module will provide a thorough understanding of the key processes that transform raw materials into a highly complex dough matrix which is baked into one of the world’s favourite staple food. During this course, delegates will gain an understanding of:

  • The importance of dough development
  • Different routes to achieve dough development
  • The impact of moulding techniques and methods on product characteristics
  • The processes taking place during proving
  • The conversion from foam to sponge during baking

 

Module 3 -  Shelf-life, troubleshooting and quality assessment (18 June)

Many consumers use the shelf-life of breads to draw conclusions on its date of production and freshness. Consequently, breads with a longer best before date can be perceived as fresher than breads with a short best before date. 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 bread quality characteristics

Module 3 requires a good understand of raw materials and processes used to produce  breads. 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                £375 / £485
Two modules              £499 / £680
Three modules           £750 / £975

 

Event Director - Lucas Westphas

Further information

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


Useful training links

 

Contact an expert