Reduction of sugar, fat

Strategies to reduce fat, sugar and sodium in commercial bakery products - This course will cover both theoretically and practical means for reformulation of bakery products. The course will cover single and multiple reformulations, what the current state of technological perspective is.

Reduction of Sugar & Fat | 03 - 05 March 2020

Location:
Solingen

Attending:
People in production or development/ applications in mid to senior level functions related to bakery industry.

Duration:
3 days, combining theory and practice

About the Course

Strategies to reduce fat, sugar and sodium in commercial bakery products - This course will cover both theoretically and practical means for reformulation of bakery products. The course will cover single and multiple reformulations, what the current state of technological perspective is. The discussions will cover the trade-offs between product quality, nutritional profile and costs.

We work together with: 

Read more about the course on their website.

€ 1.980 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 or development/ applications in mid to senior level functions related to bakery industry.

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The Art Of Bakery

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