Physical course

Crackers

Explore crackers in our bakery course, covering classifications to troubleshooting industrial issues. Delve into the science of crafting crackers, emphasizing lamination processes, key ingredients, and practical techniques. Learn to tackle challenges like inconsistency in thickness, cracking and breaking and uneven baking. Whether you're a novice baker or seasoned pro, our course equips you with the knowledge and skills in cracker-making.

1936,00 incl. 21% tax 1600,00 excl. 21% tax
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Crackers

Throughout this course, we delve into a wide array of topics, starting with the theoretical aspects. We explore the various classifications of crackers, from water crackers to cream crackers, understanding what makes each type unique. Get to know the history and evolution of crackers, from their origins to their modern variations. We provide step-by-step guidance on crafting different types of crackers, including both traditional and contemporary recipes.

An essential aspect of cracker production is grasping the lamination process, where we create layers for crispy and airy crackers. We also delve into the role of flour and starch, as well as various mixing and preparation methods to achieve a consistent and flavorful outcome.

Next, we delve deeper into the ingredients crucial for your crackers' success, such as sugars, syrups, enzymes, leavening agents, fats, yeast, and emulsifiers. We also discuss the importance of proper baking and cooling techniques to ensure perfect consistency and crispiness. Finally, we examine the significance of water and salt in balancing flavor and texture in your crackers.

In the practical segments of the course, you'll get hands-on experience crafting various types of crackers, including water crackers, graham crackers, soda crackers, enzyme-modified crackers, and cream crackers. Through this hands-on experience, you'll become familiar with the techniques and processes necessary to create delicious crackers.

View course program

Course benefits:

  • Create an understanding on how crackers are classified.
  • Create an overview on basic recipes and manufacturing processes.
  • A guideline on formulations of Crackers in relation to the intended processes.
  • Share an insight in the key ingredients and its interactions within the products.
  • Understanding the influence of how oven settings can determine finished product.

Attending: People in production or development functions related to bakery industry. The course is limited to a maximum of 8 people.

Costs & Payment: € 1.600,-- per person (ex VAT)

Duration & Location:

  • 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
 
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