Cookies and Biscuits

• 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