Bakery Academy is excited to announce its upcoming “Bread” course, scheduled for April 14-16, 2025. This intensive three-day program is tailored for professionals in the baking industry seeking to deepen their understanding of bread-making techniques and ingredient functionalities.
Course Highlights:
In-Depth Ingredient Exploration:
Participants will delve into the roles of key bread components:
– Yeast: Understanding its function in fermentation and flavour development.
– Flour: Examining various types, including whole wheat, and their impact on gluten formation.
– Salt: Analysing its influence on dough structure and yeast activity.
– Practical Skill Development: Attendees will engage in hands-on sessions to:
– Experiment with ingredient variations and recipe modifications.
– Compare different mixing methods and their effects on dough consistency.
– Master techniques to enhance bread texture, flavour, and shelf life.
Course Details:
– Dates: April 14-16, 2025
– Duration: Three days, 8:30 AM to 5:00 PM
– Location: Bakery Academy Application Centre, Het Aanleg 18d, 9951 SJ Winsum, The Netherlands
– Cost: €1,500 (excluding VAT), inclusive of all materials, lunches, and take-home bread samples
This course offers a balanced blend of theoretical knowledge and practical application, ensuring participants can immediately implement learned techniques in their professional environments. By the end of the program, attendees will have a comprehensive understanding of the subtle adjustments necessary to produce high-quality bread consistently.
Spaces are limited to maintain an optimal learning environment. Interested professionals are encouraged to register promptly to secure their participation.
For more information and registration details, please visit:
About Bakery Academy:
Bakery Academy is dedicated to advancing the skills and knowledge of baking professionals worldwide. Offering a range of courses and consultancy services, the academy focuses on product development, process optimisation, and technological implementation to elevate bakery operations to new heights.
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Media contact
Joseph Clarke
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
