Science lesson could boost bakery output
Association (CCFRA) is offering a food science course to bakery
manufacturers in order to boost their optimisation of raw materials
and increase productivity.
The organisation is running a series of courses until the end of the year related to the food industry and specifically addressing manufacturer concerns.
As the latest addition to the range of seminars and workshops offered, 'Bakery Science' was developed to help bakers gain a better understanding of the manufacturing process, in particular the use of flour and measurement and control of ingredients.
Event director Terry Sharp said: "Bakery science will give unique insights into what happens when we use flour and other raw materials to make bakery products such as bread, biscuits and cakes. It will also focus on important unit processes such as mixing and baking."
On the agenda for the training is time and temperature changes and how these relate to the baking process, including their effect on starches, proteins and sugars; measurement techniques; raw material functionality and product structure, texture and methods of storage.
In addition to Bakery Science, CCFRA is holding a course on 'understanding wheat, milling and flour quality' set to run from November 29 - 30.
The seminars come as experts within the food industry grow more concerned about a looming skills shortage.
According to Improve, the UK's food and drink sector skills council, the industry could see a 13,000 deficit in the number of scientific and technical staff over the next eight years.
The group is currently pursuing an action plan encouraging employers to work to close skill gaps in their sector.
For more information the CCFRA bakery programmes, the organisation can be contacted on: +44 (0) 1386 842 104
