Training dates for your diary

first_img7-9 SeptemberGoing ProfessionalLocation: Panary, Cann Mills, DorsetContact: 01722 711 760www.panary.co.uk7-11 SeptemberPractical Biscuit TechnologyLocation: Campden BRI, Chipping Campden,GloucestershireContact: 01386 842104 (Training Dept)www.campden.co.uk15-17 SeptemberYeast: the Key to FermentationLocation: Lesaffre International Baking Centre, Lille, FranceContact: +33 320 148 013www.lesaffre.com16-17 SeptemberSourdoughLocation: Panary, Cann Mills, DorsetContact: 01722 711 760www.panary.co.uk19-20 SeptemberContinental BreadsLocation: Panary, Cann Mills, DorsetContact: 01722 711 760www.panary.co.uk22-23 SeptemberBasic BreadmakingLocation: Panary, Cann Mills, DorsetContact: 01722 711 760www.panary.co.uk5-7 OctoberBaking for a LivingLocation: Welbeck Bakehouse, Welbeck, Worksop, UKContact: 01768 881899www.breadmatters.comThis 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 OctoberUnderstanding Flour SpecificationsLocation: Campden BRI, Chipping Campden, GloucestershireContact: 01386 842104 (Training Dept)www.campden.co.uk6-9 OctoberPrinciples of BakingLocation: Campden BRI, Chipping Campden, GloucsContact: 01386 842104 (Training Dept)www.campden.co.uk19-23 OctoberPractical Bread TechnologyLocation: Campden BRI, Chipping Campden, GloucsContact: 01386 842104 (Training Dept)www.campden.co.uklast_img