A series of practical training sessions on wholegrain sourdough bread baking will be held in Armenia for the staff of rural bakeries. The sessions are designed to strengthen participants’ professional skills, deepen their understanding of production processes, and support the development of small bakeries as more sustainable, modern, and efficient businesses.
The first training will take place on April 6 in the town of Ijevan (Tavush marz) at the Kenats Hats Wholegrain Baking Academy, followed by a second session on April 8 in the village of Tsaghkunk (Gegharkunik marz) at the Wholegrain Baking Training Center. The training sessions are organized by the United Nations World Food Programme (WFP) and the Social and Industrial Foodservice Institute (SIFI).
The sessions are intended for bakers, food technologists, and staff of small rural bakeries, including those supplying bread and baked goods to schools as part of the School Feeding Programme. The focus goes beyond recipes to provide a comprehensive understanding of the baking process, from working with sourdough starters and unlocking the properties of wholegrain flour, to ensuring consistent quality and developing small-scale production as a sustainable and modern system.
The training combines theory with hands-on practice, with its core value rooted in applied learning. Participants will follow the entire process of making wholegrain baked goods, from assessing the sourdough starter and mixing the dough to baking and evaluating the final product. This format not only helps build new skills but also encourages participants to rethink their daily work, identify opportunities for professional growth, expand their product range, and improve product quality.
A key part of the training is a practical module focused on using a single dough as the basis for a variety of products. Participants will learn how one recipe can be adapted to produce not only traditional bread, but also rolls and items enriched with nuts, dried fruits, seeds, and herbs. For small rural bakeries, this approach is especially valuable, as it allows for product diversification without complicating the production process, making local products more appealing and competitive.
The training also emphasizes a systematic approach to bakery operations. This includes compliance with hygiene and sanitation standards, proper documentation, understanding production costs, and establishing processes where quality is not incidental, but the result of well-structured and sustainable practices. At the end of the training, participants will receive a set of practical materials for use in their daily work.
Such initiatives are particularly important because bread is more than an everyday product. It is part of caring for families, children, and communities. By supporting rural bakers, the organizers contribute to the development of local production, the strengthening of professional skills, and the improvement of food quality, including in schools. This helps build a stronger system where craftsmanship, responsibility, and care for people come together.
The first training will take place on April 6 in the town of Ijevan (Tavush marz) at the Kenats Hats Wholegrain Baking Academy, followed by a second session on April 8 in the village of Tsaghkunk (Gegharkunik marz) at the Wholegrain Baking Training Center. The training sessions are organized by the United Nations World Food Programme (WFP) and the Social and Industrial Foodservice Institute (SIFI).
The sessions are intended for bakers, food technologists, and staff of small rural bakeries, including those supplying bread and baked goods to schools as part of the School Feeding Programme. The focus goes beyond recipes to provide a comprehensive understanding of the baking process, from working with sourdough starters and unlocking the properties of wholegrain flour, to ensuring consistent quality and developing small-scale production as a sustainable and modern system.
The training combines theory with hands-on practice, with its core value rooted in applied learning. Participants will follow the entire process of making wholegrain baked goods, from assessing the sourdough starter and mixing the dough to baking and evaluating the final product. This format not only helps build new skills but also encourages participants to rethink their daily work, identify opportunities for professional growth, expand their product range, and improve product quality.
A key part of the training is a practical module focused on using a single dough as the basis for a variety of products. Participants will learn how one recipe can be adapted to produce not only traditional bread, but also rolls and items enriched with nuts, dried fruits, seeds, and herbs. For small rural bakeries, this approach is especially valuable, as it allows for product diversification without complicating the production process, making local products more appealing and competitive.
The training also emphasizes a systematic approach to bakery operations. This includes compliance with hygiene and sanitation standards, proper documentation, understanding production costs, and establishing processes where quality is not incidental, but the result of well-structured and sustainable practices. At the end of the training, participants will receive a set of practical materials for use in their daily work.
Such initiatives are particularly important because bread is more than an everyday product. It is part of caring for families, children, and communities. By supporting rural bakers, the organizers contribute to the development of local production, the strengthening of professional skills, and the improvement of food quality, including in schools. This helps build a stronger system where craftsmanship, responsibility, and care for people come together.