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

Dates

16-18 April 2024

Prices

Members - £799 + VAT
Non-members - £999 + VAT

This course consists of 3 modules:

 

Ingredient Technology -

Key Processes -

Shelf-life/Troubleshooting/QA -

 

You can chose to attend one or more modules.

Venue

Online

Benefits of attending

These online half day modules, inspired by our three day Cake 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

Do you want to reduce costs, develop new and innovative products or resolve quality issues effectively? Understanding the ingredients used to produce high-quality cake products 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, enzymes and emulsifiers play in modern cake production

 

Module 2 – Key processes

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

  • Different processing methods and equipment types
  • The importance of batter rheology
  • The processes taking place during baking and cooling

 

Module 3 -  Shelf-life, troubleshooting and quality assessment

Many consumers use the shelf-life of cakes to draw conclusions on its date of production and freshness. Consequently, products with a longer best before date may be perceived as fresher than cakes 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
  • Common NPD challenges: Sugar reduction and gluten-free
  • Objectively quantify cake quality characteristics

Module 3 requires a good understand of raw materials and processes used for the production of cake products. 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                £410 / £535
Two modules              £540 / £700
Three modules           £799 / £999

Event Director - Mike Adams

Next Steps

Cake science and technology


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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