Additives for
Cost Effective Flour
Optimization by
Ingredients.
Uzwil,
Bakery Innovation Center
01.-03. June 2015
Program.
Monday, 01st of June:
Bühler AG Uzwil, Bakery Innovation Center
08.00 h
Pick up at reception of Bühler
Module I:
Wheat components and their
basic functionalities
Module II:
Grain and flour analytics
08.15 h
Welcome and introduction
1. Introduction into wheat
grain components
14.00 h
1.
2.
Coffee break
1.
2.
3.
3.
Starch and starch
damages
Wheat pentosans
Protein quantity and quality
12.00 h
Lunch break
13.00 h
4.
Enzymes and their basic
functionalities
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17.00 h
Introduction in grain and flour
analytics
Practical experiments on
analytical systems
Demonstration of different
ingredients and their
functionality
Closure of the first day
Program.
Tuesday, 02nd of June
Bühler AG Uzwil, Bakery Innovation Center
08.00 h
Pick up at reception of Bühler
Module III
Introduction to the bread
making process
Module V
Application in baked goods (1)
08.15 h
Main process steps of the
bread production
13.00 h
1.
2.
Coffee Break
Module IV
Flour Ingredients properties
and performance
09.30
Effects of specific ingredients
on:
1. Dough quality
2. Baking quality
3. Shelf life
12.00 h
Lunch break
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3.
Process for English toast
bread preparation
Effects of ingredients during
the different process steps
Delayed fermentation process
with and without flour
improvers
17.00 h
Closure of the second day
19:00
Evening Event
Program.
Wednesday, 03rd of June
Bühler AG Uzwil, Bakery Innovation Center
08.00 h
Pick up at reception of Bühler
Module VI
Application in baked goods (2)
Module VII
Experience sharing, preparing
for the future!
08.15 h
1.
13.00 h
1.
Introduction into
systematic quality
assessment of baked
goods
2.
3.
4.
Key challenges in the
industry and flour services
Reflection and review
Course evaluation
Diploma
Coffee Break
2.
12.00 h
Evaluation of the baked
products from delayed
fermentation
Lunch break
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~ 17.00 h
Closure of the training session.
Your team of experts.
Patrick Soltermann
Dr. Markus Schirmer
Walter von Reding
Bakery Application Specialist
Head of Bakery Innovation Center
Flour Ingredients Expert
T +41 (0) 71 955 37 60
T +41 (0) 71 955 37 38
T +41 (0) 71 955 12 55
[email protected]
[email protected]
[email protected]
5 | © Bühler | Bakery Innovation Center 2014