Product Reformulation Course (Physical)

About the Course

This intensive 3-day course is specifically designed for bakers and baker technologist who wants to learn how to make bakery products healthier without compromising on taste and quality. During this course, you will receive a mix of theoretical knowledge and practical exercises, enabling you to start developing products with less sugar, fat, and salt.

We start with several theory sessions where you will learn the fundamental principles and building blocks of product reformulation. First, we dive into the different categories of bakery products and analyze a few examples to understand what the key ingredients do and how they impact the flavor, texture, and stability of products. Next, you will learn all about the processes required to create stable and high-quality products. We then explore the interactions between ingredients such as sugars, fats, sodium, fibers, proteins, enzymes, and emulsifiers, so you’ll know exactly how to adjust ingredients smartly.

Each ingredient is covered in detail. For example, you will discover alternatives for sugar and learn how to reduce fats and oils without compromising texture. We will also discuss salt and how to maintain flavor while reducing its amount. Additionally, we will explore the roles of fibers, proteins, enzymes, and emulsifiers and how they can make your product not only healthier but also improve its structure and quality.

In the practical section, each day focuses on a different ingredient. On the first day, the focus is on sugar reduction: you will test methods to use less sugar while maintaining the desired sweetness, color, and texture. The second day is dedicated to fat reduction, where you will work with fat and oil replacements to lower calorie content without losing richness in flavor. On the third day, you will combine these techniques and also address sodium reduction, so you’ll have a complete approach to creating healthier products. During these sessions, you will immediately see and taste the results of your adjustments and be able to refine them as needed.

At the end of each course day, we will discuss the results together. You will share your findings, learn from others’ experiences, and receive tips to refine your approach. This evaluation will help you better understand the material and also ensure you develop a problem-solving mindset for successful product reformulation

https://www.bakeryacademy.com/training-education/reformulation