Let’s learn together! – Baking industrial practice days on leaven technology
The Food Industry Directorate of the National Chamber of Agricultural Economics (NAK) is launching a “Learn together!” Program based on the needs of its members. Participants can expand their knowledge of bread produced by indirect (leavening) technology in the free professional program for the baking industry.
The National Chamber of Agricultural Economics considers it important to encourage the production of quality bakery products and to present good practices. Products made using leavened technology represent high added value and high quality, so they meet the demands of conscious and demanding consumers.
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