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Physical course

Fillings

€ 2,000.00

This course equips bakers with both the theoretical knowledge and practical skills for various filling types. From understanding ingredient interactions to controlling texture, stability, and flavor balance, this training is designed to help bakeries learn the techniques necessary to optimize these fillings for production. 

€ 2420,00 incl. 21% tax € 2000,00 excl. 21% tax
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Total:€ 2420,00€ 2000,00excl. 21% tax
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About the Course

This course covers a wide range of fillings essential for industrial bakeries, including fruit- and water-based fillings, fat-based fillings, and emulsion-based fillings. You will learn the techniques necessary to optimize these fillings for large-scale production while ensuring consistency, flavor, and texture. Additionally, we will focus on the stability of fillings and how to achieve reliable results in industrial bakery environments.

  1. Product Classification:

    • Understanding the various types of fillings and their roles in bakery products.
    • Classification based on texture, flavor profile, and application.

  2. Fruit & Water-Based Fillings:

    • Exploring the vibrant world of fruit fillings.
    • Techniques for creating flavorful fillings using fresh and preserved fruits.
    • Balancing sweetness and acidity.

  3. Sugar:

    • The role of sugar in fillings - beyond sweetness.
    • Creating syrups, caramel, and other sugar-based fillings.

  4. Hydrocolloids for Fruit Fillings:

    • Utilizing hydrocolloids to enhance texture and stability in fruit fillings.
    • Practical applications and dosage considerations.

  5. Hydrocolloids for Other Fillings:

    • Exploring hydrocolloids in non-fruit fillings.
    • Achieving the perfect consistency in creams, custards, and more.

  6. Fat-Based Fillings:

    • Unraveling the richness of fat-based fillings.
    • Techniques for creating buttercream, ganache, and other luscious fillings.

  7. Emulsifiers for Fillings:

    • Understanding the role of emulsifiers in achieving smooth and stable fillings.
    • Choosing the right emulsifier for different applications.

  8. Emulsion-Based Fillings:

    • Creating luxurious emulsion-based fillings.
    • Tips for achieving perfect textures and preventing separation.

  • Understand how to select and create the ideal fillings for various bakery products.
  • Be able to apply the science behind ingredient interactions to optimize flavor, texture, and stability.
  • Handle techniques for balancing flavors, textures, and sweetness in fillings for consistent results.
  • Be equipped to troubleshoot common issues in filling production, such as separation, texture degradation, or flavor imbalance.

€ 2000,-- per person, this includes the costs for the course, practice materials, lunch on all course related days.

  • 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
View the day program

Hear It from the Experts

JRS Food INgredients
Over the past few days, I have immersed myself in the world of formulations at the Bakery Academy. The key challenge: how can we make cookies and pastries not only more enjoyable, but also nutritionally stronger? We explored in depth: • Sugar reduction: not a simple calculation, as sugar contributes much more than sweetness (including texture and shelf life).• Fiber maximisation: a key trend, focusing on increasing fibre content in products where it is not immediately expected, without compromising mouthfeel. It was an intensive and very well-organised training that delivered practical insights, directly applicable to future projects. Many thanks to Jos Vast and the Bakery Academy for the inspiration.
Joost Verver | JRS Food INgredients