1. Introduction to dough preparation

• The importance of dough preparation as a fundamental step for high-quality baked goods
• Selection of raw materials, recipe creation and the influence of bulk water temperature
• Biochemical processes in the dough: What happens during mixing and kneading?
• Influence of kneading time, dough temperature and resting times on the dough result

2. Deepening the dough processes and influencing factors

• Wetting and swelling processes in starter and main doughs
• Optimal conditions for dough fermentation: temperature, moisture, kneading times
• Young doughs vs. old doughs: Effects on the baking result
• Special challenges in dough management and their influence on the end product

3. Theory and comparison of different kneading systems

• Introduction to different kneading systems (e.g. spiral and helix)
• Differences in function and influence on the dough structure
• Evaluation of the kneading results: When is a dough optimally kneaded?
• Advantages and challenges of the individual systems in different production environments

4. Practical part I: Production of doughs with different kneading systems

• Practical demonstration of the different kneading systems
• Production of doughs with different kneading machines
• Sensory and structural evaluation of the doughs
• Comparison of dough development, crumb and volume of the baked products

5. Production and management of different dough starters

• From starter dough to main dough: importance and differences between the dough starters
• Comparison of the effects of different kneading methods on starter and main doughs
• Production and processing of sourdoughs, starter doughs and scalded pieces

6. Discussion and evaluation

• Analysis of the results from theory and practice
• Comparison of the sensory and structural properties of doughs produced with different kneading systems
• Factors influencing the quality of bread and baked goods
• Discussion of the application possibilities in your own company and potential for improvement

7. Summary and final discussion

• Conclusion on the most important findings of the seminar
• Open questions and feedback round on the seminar experience

Day 1:

1. Introduction to in-depth dough preparation and biochemical processes

• Importance of dough development for various end products
• In-depth analysis of the biochemical processes in the dough: starch degradation, protein development and swelling processes
• Influence of raw materials and their quality on dough management
• Factors such as water absorption, temperature control and resting times in dough preparation

2. Kneading processes and systems in detail

• In-depth study of kneading processes: What happens during mixing and kneading?
• Comparison of the different kneading systems (e.g. spiral and helix)
• Influence of kneading systems on dough structure, gluten development and dough yield
• Analysis of kneading times and energy consumption depending on the kneading system

3. Optimization of the kneading process using frequency converters

• Introduction to the function and advantages of frequency converters in dough preparation
• Controlling the kneading speed with frequency converters
• Dynamic adjustment of kneading parameters for different types of dough and baked goods
• Case studies: Optimization of the kneading process through the use of frequency inverters

4. Practical part I: Comparison of different kneading systems and use of frequency inverters

• Practical demonstration: Dough production with different mixers and optimization using frequency inverters
• Observation of the differences in dough development and structure
• Use of frequency inverters to adjust the kneading parameters in real time
• Evaluation of dough quality and discussion of the results

Day 2:

5. Dough management and optimization of production processes and use of frequency converters

• In-depth examination of pre-doughs, sourdoughs and scalded pieces
• Influence of dough management on the final quality: young doughs vs. matured doughs
• Optimizing dough handling: controlling temperature, moisture and proofing times
• Challenges in dough handling and how to overcome them

6. Evaluation and analysis of data and graphs in dough preparation

• Introduction to the measurement and control technology of modern dough mixers
• Recording and interpreting graphs: Kneading force, torque and temperature curves
• Analysis of kneading curves to optimize dough management
• Case studies: How data and graphs can contribute to quality improvement and process optimization

7. practical part II: Data collection and analysis on kneading systems

• Practical demonstration of data collection during the kneading process
• Interpretation of the kneading graphs and derivation of optimization possibilities
• Practical adjustment of the kneading parameters based on the collected data
• Analysis of the effects on

1. Welcome and introduction

• History and culture of sourdough
• The importance of aroma and wholesomeness

2. Theoretical part I: Bread fermentation, the mature process

• The right approach
• Error avoidance made easy

3. Theoretical part II: All-round safety through quality management

• Cultures
• Sourdough analysis
• Bread quality testing
• Recipe service

4. Practical part I: Expanding the range with variants of the starter dough kit

• Combine correctly with wheat starter dough
• With the Farster guide to new rye baked goods
• A step further with the  AromaStück®

5. Practical part II: Leave the work to the equipment

• Approaches to the individual processes in practice

6. Tasting and feedback session

• Tasting of baked goods with different sourdoughs
• Discussion of the baking results and individual tips for home use

7. Conclusion and presentation of certificate

• Summary of the most important findings
• Presentation of the certificates of participation

Day 1: Basics and preparation

1. Welcome and introduction

• In-depth look at the history and culture of sourdough
• Overview of different sourdough cultures and their special features
• Variety of flavors: controlling fermentation for specific taste results

2. In-depth study: Microbiology and dough management

• Analysis of the microflora in different types of sourdough
• Influence of acidity and pH value on the end product
• Techniques for adjusting acidity and flavor

3. Practical part I: Preparing doughs

• Preparation of rye and wheat doughs
• Working with different types of flour and their degrees of grinding
• Checking the consistency of the dough and temperature control
• Preparing the doughs for overnight refrigeration

Day 2: Finishing and baking

4. Practical part II: Continuation of the doughs and baking process

• Removal of the doughs stored overnight
• Optimization of proofing through targeted temperature and time control
• Shaping and processing the doughs for different types of bread

5. Baking and tasting

• Baking the prepared doughs together
• Tasting the breads and analyzing the results
• Comparison of dough types and flavor profiles

6. Sourdough care and troubleshooting

• Tips for long-term sourdough care and reactivating old starter cultures
• Recognizing and correcting common mistakes in sourdough management
• Questions and discussions on individual baking problems

7. Conclusion and feedback round

• Reflection on the baking results and personal advice
• Conclusion