The ideal course for those who need to know more about all aspects of biscuit making. This includes production supervisors and managers, R&D, quality controllers and engineers. Suppliers to the biscuit-making industry, and retailers of biscuit products, will equally benefit from what they learn.
Those involved in new product development will also benefit from the practical aspects of biscuit making both by hand, with small-scale equipment, and from demonstrations by experts at Campden BRI.
Day 1 - Evening
Day 2 - Short-dough biscuits
Day 3 - Semi-sweet biscuits
Day 4 - Soft doughs, crackers and wafers
Day 5 - Biscuit baking technology
"This intensive course will concentrate on the practical and technical aspects of biscuit making. Modern biscuit production is so mechanised that few get the opportunity to experience the effects of variations in dough making, dough piece forming and baking. By combining technical information with practical activities, you will quickly learn the principles of biscuit-making. This will help you improve production efficiency, achieve better control of quality and develop new products in the workplace."
Paul Catterall– Event Director
Early booking discount conditions