Cake science and technology

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

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. 

This course can be customised and is available in house - please contact training@campdenbri.co.uk for more information.

Event Director - Mike Adams

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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