Bühler’s BIC is expanding its course offerings for the industrial production of baked goods
by Dr Markus Schirmer, Head of Bakery Innovation Centre, Grain Milling, Bühler AG, Switzerland
The Bakery Innovation Center (BIC) at the Bühler headquarters is now five years old. As a centre for vocational training and further education for bakers and millers, it is very popular. To meet the changing needs of customers and the market, the selection of courses is being consistently adapted.
By the beginning of 2017 the BIC will become the training centre for the entire production of industrial bakery goods. Even though mankind has been processing flour for thousands of years, it is still a demanding task.
“Grain is a living, organic raw material," says Dr Markus Schirmer, head of the Bakery Innovation Centre from Bühler in Uzwil, Switzerland.
“Because no kernel is exactly like another, the individual flour batches also vary from one to the other. Small bakeries can adjust to this because the baker uses his experience to compensate for the differences in the raw material. “But for large companies that need highly automated and standardized solutions, this variability presents great challenges."
From grain to bread
Bühler founded the Bakery Innovation Centre as a part of its research and training complex at its headquarters in 2011 in order to provide its customers with the tools necessary for such complex tasks.
Under the motto ‘From Grain to Bread’, Bühler know- how is integrated along the entire added value chain in the course topics. “Our standard courses explain the influence of grinding on the quality of baked goods, provide an introduction into the ‘secrets’ of producing industrial bakery products and impart knowledge about the use of sponges and sourdoughs."
Read the full article HERE.
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