A two-day course presenting new, innovative technologies for the food industry, helping bakers increase product quality and reliability while reducing operation costs. Learn about new and emerging trends and how your company can benefit from them. |
You will learn: · How to get at least 5% - 10% more water absorption in your doughs · How to effectively reduce dough temperature without increasing refrigeration or ice usage · Specific areas for robot applications and cost savings realized · Application of tools to more effectively coordinate deliveries and management of inventory. |
Who should attend
Assessment methods Workshops and class discussion
Seminar topics:
Click here for Detailed Agenda Topics and time are subject to change
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