Quality parameters of flour are influenced by the raw material as well as the milling process. The course Baking Technology – Grain & Flour Analytics transfers the knowledge about the quality aspects in the value chain from grain to flour and bread.
The course will be held at the African Milling School, where we have appropriate infrastructure with classrooms, fully equipped laboratory and test bakery. These facilities allow to transfer knowledge with theoretical lessons and practical ‘hands-on’ training.
