Bakery product faults - solved

1.   2.Choose date and price below
1. 7-8 July 2009:

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

Why attend

Consumers want consistent quality which they can rely on. Faulty products cost the bakery money and time. Avoiding faults and being able to identify any potential problems is invaluable to your business. Being able to deal with faults that have occurred, identifying the problem and correcting it will benefit any future business with your customers. Being aware how faults are caused can often prevent their occurrence.

Workshop content

Day 1:

• Bread - Quality defects such as streaking, low shoulders/volume, blisters, shelling, gas retention problems, crumb structure, collapse before and after baking
• Biscuits - Quality defects such as thickness, flow, poor shape, checking, poor colour, weight variation

Day 2:

• Cakes - Quality defects such as streaks, poor volume, M and X faults, dryness, coring, coarse texture, spotting, poor shelf-life
• Pastry - Quality defects such as shrinkage, poor lift, eating quality, dough, moisture movement

The days are split between technical presentations and practical sessions where the delegates will work in groups to identify a number of quality issues and any corrective actions which need to be taken. This event will help develop a multi-skilled approach to troubleshooting.

Delegate participation and enthusiasm are key components of this workshop.

"If you are involved in troubleshooting or dealing with customer complaints you cannot afford to miss this hands-on, fast paced course. The programme will deal with all types of baked product faults that occur. We will look at ingredient choice and handling, processing and finishing as well as storage of bakery products and determine the quality issues that have arisen. It's an intensive two days which will shed light on some of the day-to-day product quality issues which arise."

Kim Little – Event Director

Early booking discount conditions