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Physical course

Cookies and Biscuits

€ 2,200.00

Cookies & Biscuits
From crumbly shortbread to hard sheeted biscuits: understand why every dough type needs its own formulation, forming route and baking profile. In 4 hands-on days you work with rotary moulding, wire-cut and sheeting, run spread and formulation tests, learn to diagnose checking, spread and colour issues, and set — and reach — your own personal product target. Includes an online pre-module and a take-home booklet.
For production, R&D and application professionals. Max. 8 participants.

€ 2662,00 incl. 21% tax € 2200,00 excl. 21% tax
Stock: 8
Book extra course day
Additional day course
Additional day course (ADC-550)
€ 665,50 incl. 21% tax € 550,00 excl. 21% tax
Total:€ 2662,00€ 2200,00excl. 21% tax
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About the Course

  • For the participant

    • Experience with all major forming routes and baking profiles.

    • A personal, measurable product target, worked on and evaluated during the course.

    • An online pre-module, so everyone starts at the same level, and a take-home booklet with presentations, formulations and theory.

    For the company

    • More consistent products and fewer rejects on the line.

    • Faster troubleshooting by staff who understand the cause, not just the symptom.

    • A direct link to shelf-life and reformulation projects

By the end of this course, participants will be able to:

  1. Classify cookies and biscuits by dough type, formulation ratios and forming route.

  2. Explain the function of each building block (flour, sugar, fat, eggs, water, leavening agents, enzymes, pH, water activity) and predict the effect of a change.

  3. Select the right forming process (rotary moulding, wire-cut, sheeting and cutting, depositing) and baking profile for each product.

  4. Monitor critical process parameters: dough temperature and consistency, resting time, oven zones, end moisture, weight, thickness and stack height.

  5. Diagnose and correct common defects such as excessive or insufficient spread, checking, blistering, colour variation and breakage.

  6. Improve shelf life (crispness, rancidity, aw) and nutritional profile (sugar, fat, fibre, protein) in a reformulation.

  7. Achieve a measurable personal product target through iterative recipe development.

Level: Intermediate

For: Production, R&D and application professionals

€ 2.200,-- per person, this includes the costs for the course, practice materials and lunch on all course related days. If desired accommodation can be arranged for you as well.

  • 4 days; Monday – Thursday 8.30 CET- 17.00/17.30 CET
  • Bakery Academy Application Centre,
  • Het Aanleg 18d, NL-9951 SJ Winsum – The Netherlands
View the day program

Hear It from the Experts

Zweifel Chips & Snacks AG
The week at the Bakery Academy gave me lots of good insights into the topic and I learned a great deal. In addition to the topic of shelf life extension, Jos and I were able to look at and discuss many other issues relating to our business, which was very beneficial for me professionally. The practical work was also ideal for putting the theory into practice and linking theoretical knowledge with practical experience. In addition to shelf life extension, I also learned a lot about additives. The atmosphere was very friendly, and I learned a lot about Dutch culture over lunch. Jos is a very talented instructor; you can tell that he has a wealth of expertise and he can break it down in a way that is understandable for everyone. All in all, it was a very intensive week, but I was able to take a lot away from it. I would definitely recommend the course.
Janine Habermacher | Zweifel Chips & Snacks AG