Modern Challenges of Cake Production

October 16 - 18, 2018

Tuesday, October 16th

8.00 Introduction

- ZDS

- Course attendees

- Bakery Academy

8.30 General Cake

- Process

- Proportions

- Ingredients

10.00 Break

10.15 Shelflife

- Recognising deterioration

- External factors influencing shelf life

- technology influencing shelf life

- Internal factors influencing shelf life

13.15 Lunch

14.00 Novasina workshop

15.30 Practice

17.00 End of first day

Wednesday, October 17th

8.00 Product discussion/ evaluation

8.30 Ingredients

- Water activity

- Emulsifiers

- Hydrocolloids

- Proteins

- Leavening

10.00 Break

10.15 Ingredients continued

11.15 Tate&Lyle

- Gluten free

- Vegan

- Egg free

13.00 Lunch

13.45 Practice: Doughs & Cakes

17.00 End of second day

Thursday, October 18th

8.00 Product discussion/ evaluation

8.30 Reformulation

- Sugar

- Fat

- Sodium

10.00 Break

10.15 Reformulation continued

13.00 Lunch

13.45 Practice: Coatings & Fillings

16.30 Evaluation & Farewell

17.00 End of course