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 – from August we have resumed our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. View programme. From October we expect to be able to deliver all of our full schedule of courses.

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

If you have any queries, email or call +44(0)1386 842104

Please view our training and development programmes listed below, and book with confidence .

Enzymes for bakery products

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

Enzymes are important processing aids in bakery food production, but their nature and properties are not well understood.  The course will provide a basic introduction to what enzymes are, how they work in bakery products and what factors affect their performance.  This important information is essential in order to know how and when enzymes can be used in bakery products and how to best utilize their functionality. 

The course is aimed at scientists and technical staff who are interested in improving their understanding of the properties of bakery enzymes through a mix of theory and practical demonstrations. The knowledge gained will help to make informed decisions regarding enzyme selection to improve raw material functionality and processing performance.  Depending on requirement the course can be run for 1 or 2 days.

Course content

The course will cover what enzymes are, how they work in bakery products and what factors affect their performance.  The application of specific enzymes will be covered such as amylases, xylanases, lipases and proteases. Learning will be reinforced by hands-on practical work to use enzymes in making products of interest to course delegates.

Delegates will carry out pilot-scale baking trials to observe the effect of enzymes in the making of bakery products of interest to the delegates.  They will have the opportunity to demonstrate methods to measure enzyme activity in dough and batter systems.

Learning Outcomes

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

• Have a good grasp of the basics of what enzymes are and how they work.
• Handle enzymes and use them in pilot-scale baking trials.
• With the experience gained they will be able to use enzymes in their own work place to achieve the required benefit in processing or in final product quality.

This course can be customised and is available in house

Event Director - Sarab Sahi

Further information

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

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