Reformulation of Bakery Products

25/03/2019 – 29/03/2019 @ 08:30 – 17:30 – This course will cover both theoretically and practical means for reformulation of bakery products. The course will cover single and multiple reformulations, in such a way that every participant understands what the current state of technological perspective is. In the discussions we will cover the trade-offs between product quality, nutritional profile and costs. Participants are […]

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Filling Course

01/04/2019 – 05/04/2019 @ 08:30 – 17:30 – This course will introduce the attendee to fillings, their variances in processing and how to arrange the design of a filling in relation to the finished product. The attendee will learn to understand the product matrixes and interactions and try to bring this into practice. Course overview shown at IBA – Fillings Please contact us […]

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Laminated Products Course

20/01/2020 – 24/01/2020 @ 08:30 – 17:30 – The course on laminated products revolves around different methods and techniques on how to make various puff pastry, croissant and danish. Please click on the link for more information or contact us Course overview shown at IBA – Laminated products

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Shelf life extention

18/05/2020 – 22/05/2020 @ 08:30 – 17:30 – This course will extend the knowledge of how shelf life is determined and can be influenced. The attendee will learn to understand the parameters which will can give indicative outcome on the products’ shelf life and try to bring this into practice. Course overview shown at IBA – Shelf life extension   For more information […]

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