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Dates

  • Thursday, 15th May 2014, 9 a.m. – 5 p.m. (in English language)
  • Tuesday, 20th May 2014, 9 a.m. – 5 p.m. (in German language)

More information and registration

Subject: Continuous dough production in the industrial practice
Contents:

  • Manufacturing processes of different doughs
  • System technology for liquids, liquid sponge and sour dough
  • Hygienic aspects for liquids handling in the industrial baking process
  • Dough processing live in the Technology Center

Contact
Andreas Hofmann
Head of Process Engineering
Zeppelin Systems GmbH
Food Technology Center
Messenhäuser Straße 37-45
63322 Rödermark
Germany
Tel. +49 6074 691 154
andreas.hofmann(at)zeppelin.com