New Science and Technology Courses at Campden BRI: Cake and Biscuit

Campden BRI is preparing a new series of courses for baking industry professionals this November.

Cake Science and Technology (November 1-3) is an advanced course taking a technical and scientific approach to batter and different production techniques. Delegates will learn the importance of ingredients and their functionality, and the impact of processing on batter.

Pastry – practical skills on November 15 will provide delegates with an understanding of how dough is processed. With a heavy emphasis on practicals, the course concludes with an evaluation and discussion session at the end of the day.

Biscuit – science and technology (November 22-24) is an advanced course taking a technical and scientific approach to dough and biscuit production. Delegates will learn the importance of ingredients and their functionality, and the impact of processing on dough.