20th - 21th May 2008
Leatherhead, Surrey

With an increase in the market for continental breads and the move towards reducing additives and "E" numbers, bakery technologists need to understand the traditional technologies and techniques used in continental Europe.

This 2-day course will give delegates an in-depth look at how to achieve the different flavours and textures associated with these products. The course is ideally suited to those technologists involved in product and process development, but will also be of benefit to raw material suppliers interested in this rapidly expanding area.

Further Details
Additional information about this event is available online