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Cake Science & Technology

Dates

14-16 November 2017
discount
25-27 September 2018

Prices

Members £1395 + VAT
Non–members £1815 + 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

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. 

Andrew Hughes – Event Director


This course can be customised and is available in house

Click here for details of a free 2 year subscription to an online continuing professional development (CPD) tool

Further information

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