modern challenges of cake production · tuesday, october 16th wednesday, october 17th 8.00...
TRANSCRIPT
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