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Online-Seminar: IREKS eCampus [LIVE]
“Malt – tradition meets innovation”

Malt is only used for brewing beer? Not quite! Malt also plays a major role in the manufacture of baked goods.

In our webinar “Malt – tradition meets innovation”, you will get to know better this traditional natural product with a trendy character. Our experts Jan Ronniger and Christoph Popp will explain to you what is special about malt, how it is produced and how baked goods can be refined with it. Additionally, you will gain an insight into different aroma & taste malts and the properties of enzyme active malt flour.

Learn more about our core competence and immerse yourself in the world of malts!

Contents:

  • Variety of malts and possibilities of production and refinement
  • Application of aroma & taste malts
  • Enzyme active malt flour
  • Live baked goods presentation

Experience live...

Jan Ronniger
IREKS Baking Centre

Assistant to the Director of Baking Technology International

Christoph Popp
IREKS Baking Centre

Master Baker International

 

Save the date...

Dates:
29 April 2021 – English | 2 pm (BST)
04 May 2021 – English | 9 am (BST)

Duration:     30 minutes (followed by a question and answer session)

Participation fee: free of charge

PLACES ARE LIMITED!

 

Your contact:

Frank Weiskopf
ecampus-live-1@ireks.com