The “Baking Technolgy” Training programme was organised by IBA Bucharest during 16-20 April 2018. The course covered two different parts: theory and practice and was focused on baking technologies. The course started with an introduction to the raw materials used in the baking sector which was followed by a practice session into the physico-chemical and microbiology laboratory.

Additives, leaving procedures and technolgical flow were theory topics also discussed with particpants. The theory sessions were supported by practice sessions into bio-colloidal laboratory and cereal base pilot plant.

Types of packaging and their impact on food (especially bread), quality control, safety and hygiene standards were some of the points debated at the second part of the training. Subsequently, each theory topic was deeply debated into practice sessions at sensory analysis laboratory and packaging.














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