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by Dr Markus Schirmer, Head of Bakery Innovation Center, Grain Milling, Bühler AG, Switzerland


At the Bakery Innovation Center, Bühler know-how is integrated along the entire added value chain

he Bakery Innovation Center (BIC) at the Bühler headquarters is now five years old. As a center 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 center 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 Center 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.”

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From grain to bread

Bühler founded the Bakery Innovation Center 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.”

Needs of the course participants

“Our course participants want to learn what settings they need to change on their machines and systems in order to obtain the same end product with varying raw materials,” says Dr Schirmer, summarising the needs of course visitors. “But industrially-produced bread should not only always taste the same. “Increasingly, the quality of artisanal baked goods is being sought. The focus of the courses is therefore on teaching basic knowledge about the interaction of recipes and technology that

OCT 2016 - Milling and Grain magazine  
OCT 2016 - Milling and Grain magazine