Training and Courses
BakeTran has considerable experience in the delivery of top quality training courses for the baking, milling and allied industries worldwide .
It has worked in many European countries, Australia, USA, Canada, New Zealand, South Africa and India.
Its presenters Stanley Cauvain and Linda Young have between them 65 years experience of working in the baking industry. The presenters have written 8 books and numerous articles containing much practical and technical information.
Courses can be tailored to meet your own product portfolio.
If a course topic you might require is not listed, please let us know. We can build courses on many baking and milling technology topics to suit your requirements.
For more details about any course, please contact us info@baketran.com
We offer the following training courses/workshops/seminars:
- Texture of bakery products
- Foam to sponge
- The Chorleywood Bread Process and Sandwich bread production
- The role of water in baking
- Baked product shelf life
- What controls bread quality?
- What controls cake quality?
- Production of par-baked and frozen products
- Technology of bread production
- Technology of cake production
- Technology of cookie and biscuit production
- European trends in baked products
- Formulating for healthier baked products
The topics above can be ‘mixed and matched’ or adapted to form the material for courses lasting one to four days.
The courses can be delivered at any of the levels:
- Managerial (Commercial or Technical)
- Quality control/R & D/ Technical Departments
- Production staff
Texture of bakery products
– an overview of the principles of texture testing and the methods involved with examples of applications to baked products.
Foam to sponge
– the formation of foam structures in dough and batters and their transition to bread and cakes.
The Chorleywood Bread Process and Sandwich bread production
– mechanical dough development and pressure vacuum mixing with emphasis on its versatility and its use for British sandwich bread production
The role of water in baking
– the varied and important roles that water plays in the formation of doughs and batters and the changes which occur in processing to breads, cakes, cookies and pastries.
Baked product shelf life
– explores the factors which control the shelf-life of bakery products.
What controls bread quality?
– the physical and chemical properties of bread, assessing product character, creation and control of cell structure, importance of dough rheology, bread staling.
What controls cake quality?
– the physical and chemical properties of cakes, assessing product character, creating and controlling cell structure, properties of batters, chemical aeration, cake staling.
Production of par-baked and frozen products
- the manufacture of such products and the critical factors which control the final product quality.
Technology of bread production
– discusses the choice of ingredients, recipe formation, dough mixing and processing for different bread production methods.
Technology of cake production
– discusses the choice of ingredients, recipe formation, batter mixing and processing for different cake production methods.
Technology of cookie and biscuit production
– discusses the choice of ingredients, recipe formation, dough mixing and processing for different cookie and biscuit production methods.
European Trends in baked products
– new cereal-based products and hot topics in Europe
Formulating for healthier baked products
- understanding strategies for reformulation involving fat, sugar and salt reduction/replacement and fibre addition when improving the healthiness of baked products
