Training dates for your diary

17 July, 2009
Page 20 

7-9 September

Going Professional

Location: Panary, Cann Mills, Dorset

Contact: 01722 711 760

www.panary.co.uk

7-11 September

Practical Biscuit Technology

Location: Campden BRI, Chipping Campden,

Gloucestershire

Contact: 01386 842104 (Training Dept)

www.campden.co.uk

15-17 September

Yeast: the Key to Fermentation

Location: Lesaffre International Baking Centre, Lille, France

Contact: +33 320 148 013

www.lesaffre.com

16-17 September

Sourdough

Location: Panary, Cann Mills, Dorset

Contact: 01722 711 760

www.panary.co.uk

19-20 September

Continental Breads

Location: Panary, Cann Mills, Dorset

Contact: 01722 711 760

www.panary.co.uk

22-23 September

Basic Breadmaking

Location: Panary, Cann Mills, Dorset

Contact: 01722 711 760

www.panary.co.uk

5-7 October

Baking for a Living

Location: Welbeck Bakehouse, Welbeck, Worksop, UK

Contact: 01768 881899

www.breadmatters.com

This three-day course run by Andrew Whitley is suitable for bakers who already have some professional experience, but want to extend their skills while gaining useful insights into product development, marketing, costings and organic certification. Course content ranges from working with leavens and sourdoughs to bakery case studies, as well as the physical planning of bakeries and their equipment. The course is at The Welbeck Bakehouse in Nottinghamshire - a new organic artisan bakery with wood-fired ovens.

6 October

Understanding Flour Specifications

Location: Campden BRI, Chipping Campden, Gloucestershire

Contact: 01386 842104 (Training Dept)

www.campden.co.uk

6-9 October

Principles of Baking

Location: Campden BRI, Chipping Campden, Gloucs

Contact: 01386 842104 (Training Dept)

www.campden.co.uk

19-23 October

Practical Bread Technology

Location: Campden BRI, Chipping Campden, Gloucs

Contact: 01386 842104 (Training Dept)

www.campden.co.uk





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