Technology of cereals, milling and baking

1.   2.Choose date and price below
1. 25-26 March 2009:

   1. £725 member price + VAT
   2. £965 non-member price + VAT
2. 3. Number of places:

Why attend

The baking industry remains the main user of wheat flour in the UK. In order to ensure consistency of processing allied to high quality bakery products, the performance of wheat flours needs to be appropriately tailored. The starting properties of the wheat supplied allied to the milling process play the major roles in determining the properties of the flour. As a result, there is a need for those involved at all stages of the supply chain to understand the underlying technology to ensure that the end results match expectations. By applying the principles underpinning cereal science and technology, a means of controlling the final outputs, based on the starting materials and their processing, may be developed.

Course content

• Wheat properties and criteria for acceptance at flour mill intake
• Key physical and chemical properties of wheat which determine suitability for processing
• The flour milling process and its impact on flour properties
• Methods of analysis for determining flour quality
• Key flour requirements for typical baked products
• The interaction between flour properties and bakery processing in determining product quality

"The cereals supply chain increasingly relies on clear routes linking wheat having the desired qualities through to final products having the expected properties. This course offers producers, traders and users a means of developing their technical knowledge and thus promoting a whole chain approach."

Sam Millar – Event Director

Early booking discount conditions