Bread Introduction

Bread Technology — Flour, Fermentation & Enzymes

Why does the same recipe behave differently every flour delivery? In 3 days you learn to read flour specifications (farinograph, Falling Number, W-value), steer fermentation and dough development, and use enzymes, ascorbic acid and emulsifiers as targeted improvers. Bring your own flour and product: the final day is a troubleshooting clinic on your own raw materials.
For production, R&D, QA and application staff in industrial bakeries. Max. 8 participants.

For the participant

• A solid technical foundation in bread science, linked directly to industrial practice.

• Hands-on work with flour testing, fermentation and improver series.

• A troubleshooting clinic on day 4, using your own flour and products.

For the company

• More consistent bread quality across flour deliveries and seasons.

• Smarter, often cheaper use of improvers and enzymes.

• Staff who can solve dough and bread problems themselves.

• A strong basis for further training, such as Shelf Life 2.0.

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By the end of this course, participants will be able to:

1. Interpret flour specifications (protein, farinograph, Falling Number, W-value, damaged starch), and select or correct flour for a given product.

2. Control fermentation through yeast, temperature, time, sugar and salt.

3. Measure and optimise mixing and dough development (mixing time, dough temperature, energy input).

4. Apply enzymes, ascorbic acid and emulsifiers as targeted dough improvers, including clean-label options.

5. Compare industrial process routes: straight dough, sponge and dough, pre-ferments and sourdough, retarding.

6. Diagnose common bread defects with a structured decision tree, using their own raw materials.

Level: foundation to intermediate
For: production, R&D, QA and application staff in industrial and semi-industrial bakeries

€ 2200,-- per person, this includes the costs for the course, practice materials, lunch on all course related days.

• 4 days; Tuesday– Thursday 8.30 CET- 17.00/17.30 CET
• Bakery Academy Application Centre,
• Het Aanleg 18d, NL-9951 SJ Winsum – The Netherlands