On March 20, 2025, in the PIP Food Group Demo Center, the fifth course of the Academy “The Art of Bakery” was held. The topic of this meeting was “Traditional and modern methods in the production of bakery products”, and the expert lecture and practical training was led by Simona Dulović, product development manager at PIP Food Group.
A Journey Through the History of Bread Making
The theoretical part of the course took participants on a historical journey through the centuries of bread preparation. Simona Dulović explained that the first traces of fermentation were recorded in ancient Egypt, and how bakery developed throughout history, all the way to modern technologies that today enable accelerated and optimized processes of dough making.
Special attention is paid to the comparison of the indirect (prolonged) process of preparation of bakery products with direct methods that enable better quality control and consistency of the final product.
Practical training with expert supervision
After the theoretical part, practical training followed, where participants had the opportunity to apply the acquired knowledge. The key segments of the exercise were the preparation of yeast maya and the fermentation process, with the production of a variety of bakery products according to traditional and modern methods.
With the expert support of technologists from PIP Food Group, participants had the opportunity to experiment, ask questions and learn through practice.
Dynamic atmosphere and knowledge exchange
Throughout the course, there was a dynamic atmosphere, with a lot of interaction, exchange of experiences and joint work. The organizers have made sure that the course is not only educational, but also inspiring, creating space for creativity and innovation in baking.
Academy “The Art of Bakery” – a blend of tradition and innovation
PIP Food Group has once again shown that the Academy “The Art of Bakery” is a place where tradition and modern technology come together in order to raise the quality of bakery production. This course was another step towards improving the baking industry, empowering professionals and promoting quality in baking.
Judging by the enthusiasm of the participants, the new knowledge and skills acquired in this course will certainly find application in their daily work. The Academy will continue to inspire and educate all those who share a passion for baking!
