Your Bakery Expert
We offer courses in every level of bakery technology, from Introduction to more Advanced. Most of our courses, given at location of your choice, are based on ingredients and processes. Training on the job, focusses specifically on your production line and its products.
Upcoming Bakery Course | 07 - 17 July 2020
This course will extend the knowledge of Cookies and Biscuits. The attendee will learn to understand the product matrixes and interactions and try to bring this into practice. Most of these courses are given in cooperation with ZDS.
Have you ever witnessed the way a true craftsman judges his products? The product is being broken, the texture is being felt and looked at. Thereafter the nose goes in the product. As a final check-up is tasting the product. Then the craftsman can make a decision on what kind of ingredients there are used, and what he needs to improve. So that in the end he will be satisfied with the quality of his product.
It is the experience that we want to give our students. To use all your senses. And let yourself be led by the product in its processes and ingredients.
In our training programs, we start with a basic product. And from that base we build it with the subject of the course. Every day we start with the theory, so that we can put theory into practice that you have been taught earlier that day. At the end of the day we close with an evaluation, so that we have a good vision on what we have learned. For the following day we will refresh earlier lessons and continue building your knowledge.
A balanced approach of theory and practice, makes that you’ll leave with more experience and know-how & why to your bakery before you came to us.
With Passion Creating, Driving and Transferring Knowledge in the Art of Baking
Upcoming Courses | Products
Modern Cake Production
11 - 14 February 2020
Obtaining the ‘perfect’ cake in cake manufacturing! This workshop will cover the production, shelf life extension, reformulation and general improvement of chocolate cakes, layer cakes, muffins and cupcakes.
Laminated Baked Products
17 - 19 February 2020
This course will extend the knowledge of products that require lamination, such as Puff and Danish pastry, like apple turnovers, vol-au-vent, croissant and danish. The course conveys to understand the product matrixes and interactions.
Reduction of sugar, fat & calories
03 - 05 March 2020
This course will cover both theoretically and practical means on how to reduce sugar, fat & calories. The course will make you aware of how to implement fewer calories/sugar & fat into your baking techniques.
Cookies & Biscuits
06 - 17 July 2020
This course will extend the knowledge of Cookies and Biscuits. The attendee will learn to understand the product matrixes and interactions and try to bring this into practice. This course will take place in cooperation with the ZDS.
A Big Hello To The Parties We Cooperate With