Course: shelf life extension

This course will extend the knowledge of the attendees to reformate their bakery products to understand different parameters to reach a desired shelf life:

• Product matrix limiters
• Internal factors (ingredients, formulations and processes)
• External factors (packaging, storage)

The attendee will learn to understand different product matrixes and interactions and try to bring this into practice. Participants are expect to have some experience in baking and process handling.

We work during this course on the following base products:

1. Cakes
2. Breadtype products (Sandwichbread and/ or croissant type depending on students’ preferences)

Aim

• Create an understanding of different mechanism of shelf life deterioration
• Create an understanding of relation of shelf life and ingredient functionalities and process interaction
• Create and understanding of relation of processes and shelf life

Don't miss out on this opportunity to enhance your skills and drive success in the competitive market. Enroll now to this course by filling out the form.

Attending

People in production or development/ applications in mid to senior level functions related to bakery industry. The course is limited to a maximum of 8 people

Costs & Payment

€ 2.000,-- per person, this includes the costs for the course, practice materials, lunch on all course related days.