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Introduction to Batters: From Sponge to Pound Cakes

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Date(s) - 03/02/2020 - 07/02/2020
08:30 - 17:30

Bakery Academy Application Centre


This course will introduce the production of batter type products. The attendee will learn to understand the product matrixes and interactions and try to bring this into practice. We will be covering the influences of single ingredient (no premixes) and process conditions, as well as creating an understanding of the difficulties one faces with reformulating their cake.

Next to ingredients we will cover the influence of mixing technology as well as method of baking in creating unique product characteristics. Although we expect that students do not have a lengthy experience, we intend to give them an intense combination of theory and practice which they directly can take home and apply in their day-to-day work.

Course overview shown at IBA – Introduction to Batters

For more information or to enroll do not hesitate to contact us.