About the Course
The three-day Foam to Sponge Cake course offers an in-depth exploration of the formulation, technology, and processing of light and aerated cake products. Specifically designed for product developers working in industrial bakeries, this training combines theoretical insights with practical applications to foster innovation and quality in cake production.
The course begins with a foundation in product classifications, focusing on the role of core ingredients such as flour, eggs, and sugars. Participants will gain hands-on experience to understand how each ingredient influences the structure and quality of foam cakes.
On the second day, attention shifts to process technology and functional ingredients such as leavening agents and emulsifiers. Key mixing techniques including the warm and cold methods are explored in both theory and practice. A demonstration of a continuous aerator illustrates how foam cake production can be scaled and optimized in an industrial setting.
The third day delves into more advanced applications. Topics include the use of hydrocolloids, fats, and oils to influence texture, shelf life, and sensory properties. Practical sessions feature the development of cake bars, Swiss rolls, and other sponge-based products, offering participants concrete tools to apply in their own product development processes.
This course is ideal for professionals looking to deepen their technical expertise and discover new approaches to developing aerated cake products at an industrial level.