Glutenfree

This course will cover both theoretically and practical means on gluten free. An introduction to celiac decease and related intolerances will be discussed to make well balanced choices for developing the right product. Products in the market can be brought in and discussed.

Glutenfree | 20 - 24 January 2020

Location:
De Aanleg, Winsum

Attending:
People in production, R&D/ NPD, development/ applications level functions related to bakery industry. Sales and Marketing people can attend to create better understanding of the processes involved.

Duration:
5 days, combining theory and practice

About the Course

This course will cover both theoretically and practical means on gluten free. An introduction to celiac decease and related intolerances will be discussed to make well balanced choices for developing the right product. Products in the market can be brought in and discussed. Central will be an evaluation of potential ingredients, the science/ philosophy behind them and dominant strategies for different product matrixes.

Aim:

  • Create an understanding of the roles of wheat flour and starch in various Bakery Systems (Products) and their interactions
  • Creating an understanding of the roles of alternative flours and starches compared to wheat- based products
  • Creating an understanding of hydrocolloids and their potency to improve texture and structure in gluten free
  • Create an understanding of the potential trade-offs concerning reformulation

We work together with: 

€ 2050 per person, Excluding VAT. The price includes the costs for the course, practice materials and lunch on all course related days. Please bring your own white coat for the practical part of the course.

Per company only 2 attendees are admitted per course cycle, if more attendees are desired, please request a tailored course.
If desired accommodation can be arranged for you as well.

Fees in full are due upon receipt of invoice. Money transfers to Bakery Academy are to be made free of charge for Bakery Academy. Participation is only possible after receipt of advance payment.

In case of cancellation, please understand we must charge 20% of the fee up to two weeks and 60% up to one week prior to the course for administrative expenses. Later cancellations will be invoiced with 100% of the fee, however a substitute participant is accepted without additional costs. If the event is cancelled by the organiser, the fee will be reimbursed totally.

Conditions

Each attendee will receive at the end of the course:

  • Certificate
  • Presentations in PDF
  • Used Articles

Attending

People in production, R&D/ NPD, development/ applications level functions related to bakery industry. Sales and Marketing people can attend to create better understanding of the processes involved.

SERVICES

CONTACT

Contact Us

The Art Of Bakery

Het Aanleg 18d

9951 NN Winsum