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Important update on Campden BRI Training Courses

We offer a range of training options so that your teams can continue to learn and develop:

Online courses – we’re able to deliver tutor-led training courses online. Click here for our upcoming online courses. We’re adding more all the time.

Face-to-face training – from August we’ll be resuming our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. Take a look at our programme to book your place. From October we expect to be able to deliver all of our courses, including our week-long courses on site.

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 can also provide tailored training for your teams online or face to face

If you have any queries, feel free to get in touch at training@campdenbri.co.uk or by calling +44(0)1386 842104

Cake science and technology

Dates

29 September-1 October 2020

10%

Prices

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

Venue

Campden BRI, Chipping Campden

Benefits of attending

Training is a vital tool in achieving optimal cake quality. A holistic approach combining both cake science and technology based insights, can increase technical knowledge, and create more efficient production; adding significant value to a companies supply chain.

Suggested Job Roles: Technical and quality staff, NPD roles, management

Training course content

A wide range of subjects are covered throughout this course, including:

  • Major ingredient functionality – flour, egg, fat, sugar etc.
  • Minor ingredient functionality – enzymes, emulsifiers, raising agents etc.
  • Cake processes – mixing methods and high vs low ratio products
  • Fault diagnosis and troubleshooting
  • Water activity and mould free shelf life

Course Aims

This intensive three day course provides an insight into ingredient functionality, processing methods, and baking profiles; thus extending technical knowledge, promoting practical skills, and addressing key trends within the baking industry.


Learning Outcomes

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

  • By the end of the course, delegates will be able to explain the functionality of ingredients in cake technology, and apply this to practical recipe formulation.
  • Gain experience of cake processes and methods including current trends such as sugar reduction and free from technology.
  • Delegates will also learn how to apply their knowledge to their own job role and work environment. 

Delegate feedback (September 2019)

  • Very knowledgeable, friendly and happy to cater for different needs of attendees.
  • I now have a lot more knowledge, understanding and confidence.
  • The course was well organised between theoretical and practical.

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


Useful training links