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Part I - Chips & Snacks - Raw Materials to Formed Products
Hotel Park Plaza, Westminster Bridge Road, London, 16-18 April 2012
During this three day residential education course participants will hear from industry experts and will have the opportunity to discuss and exchange views on issues and best practises with fellow industry professionals.
When ESA first ran this course it proved extremely popular and was highly rated by the international attendees.
Sure to be oversubscribed soon, this intensive course is for all those involved in the savoury snack industry. The stimulating and totally updated three-day educational programme will look in detail at the production processes for potato chips, extruded, pellet, sheeted and baked snacks, including raw material selection and food safety aspects.
The agenda aims to provide an understanding of:
Potato Chips
- Raw Materials - the key attributes to look for in potato chipping varieties
- Key Back-End Process Elements - best practice in terms of potato handling and back-end processing
- Frying - the different types of fryer systems in the production of standard, batch, and lower fat products
- Oils & Oil Management - the main types of vegetable oil, their origins and availability
Food Safety
- Acrylamide Toolbox - how the range of mitigation options relates to different product types and processing circumstances
Extruded Snacks
- Theory / Technology - unravelling the vagaries of the extrusion process
- Raw Material Choices – how the vast array of options available impact on taste, texture, and appearance
- Single vs Twin Screw Design – the merits and limitations of both systems
- Snack Pellets – what are pellets, what materials are used, how are they processed
- Drying - hot air methodology for drying
- Sheeted Snacks – processing steps which impact on product quality and consistency
- Die & Cutter Design - the technology behind die design and the impact it has on product definition, quality and consistency
- Frying - the challenges for frying extruded snack products
- Hot Air Expansion – what the latest generation of these processes can deliver
- Energy Management & Process Control - control methodology and practical application to deliver optimum efficiencies
If you are involved in the manufacture of savoury snack products this course will enhance your knowledge of the latest process techniques for chips and extruded snacks and will help you trouble-shoot and evaluate your existing processes and equipment to find hidden areas of opportunity.
Expert Speakers
The line-up of expert industry presenters offers an excellent opportunity for you to discuss current problems and to find creative solutions to bring back to your business and enhance your plant operations.
If you are a snack product developer or marketer the course will help you understand the wide range of possibilities for turning creative ideas into real products.
The full scheduled programme is presented in the course prospectus brochure which can be downloaded here:
Download Brochure
Throughout the course delegates will have the opportunity to interact with experts with years of practical experience of working within the savoury snack industry. They will be empowered to trouble-shoot and evaluate their own processes and equipment, to find hidden areas of opportunity that could result in novel process solutions and new product ideas. They will be introduced to best practice solutions to improve product quality and consistency, revealing the potential of significant cost savings for their businesses.
The course combines classroom lectures from leading industry experts with practical demonstrations where appropriate.
Who Should Attend?
The course is designed for:
- Snack manufacturing & processing personnel, including:
- Plant Managers, Project Managers
- R & D technologists
- Plant engineers and Quality Control Technicians
- Personnel wishing to better understand their snack production processes
- Line production personnel and supervisors
- Quality assurance personnel
- Production management
- Suppliers researching the needs and production methods of their customers
- In addition, the course content is appropriate for business development managers, sales and marketing specialists, equipment manufacturers, product designers who are interested in understanding the wide range of possibilities for turning creative ideas into real products.
The course material will serve as a useful reference for processors, product developers and technicians as well as business managers familiar with savoury snack processing. ENROL TODAY!
Places are strictly limited to keep the course as interactive as possible. We urge you to enrol immediately to avoid disappointment
Please download the brochure and fax the enrolment form to us without delay. You can fill in the form using your computer or by hand.
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