Dough Making Courses
NEW COURSE…..
DOUGH MAKING
This course is designed to examine the factors which affect the costs, the best
use of materials, and the critical criteria involved in producing and
manufacturing dough. The programme will highlight the effects of dough manufacture on the rest of the
process stages and its contribution to quality and manufacturing efficiency.
Q. Who is this course designed for?
A. Key position holders, i.e. dough makers, charge-hands, roll plant operators,
production
trainees, divider men.
Q. Who can attend this course?
A. Anyone
Q. Would delegates have already attended an Introduction to Plant Baking Course
(IPB) -
does that matter in any way?
A. Although the raw materials and some of the mixing methods are the same that is a
basic necessity. Other items are different.
Q. Previous Experience?
A. To have held a key operators position within the industry
Q. What should they have achieved by attending?
A. Trying to increase efficiency and improve usage of materials, improve waste and
quality, reduce costs.
Course dates: on request
Cost: Members & Associate Members & Non-Members:
on request
PLEASE REGISTER YOUR INTEREST.
Please email: caroline.ford@bakersfederation.org.uk