On April 13, 2026, a master class titled “Innovative Technologies for Sourdough-Free Bread Production” was held in Laboratory 116 “Technological Processes of Food Engineering”.

The event aimed to introduce students to modern approaches in food engineering and bakery production. During the master class, participants gained valuable knowledge about functional food production technologies, the impact of different ingredients on product quality, and the development of innovative recipes.

The master class was conducted by bakery technologist and master bakers Nurgul Kuantkankyzy and Ainura Kairatkkyzy.

The practical part included the preparation of various types of bread: Borodinsky bread, seeded tartine, wheat baton, and crispy baguettes.

Special attention was given to professional techniques: dough handling methods, determining sourdough activity, forming crumb structure, proper baking techniques, and analysis of common baking mistakes.

The final stage of the master class was a tasting session, where participants evaluated the taste and quality of the baked products.

The event allowed students to consolidate theoretical knowledge and gain practical skills in modern bakery product development.

We express our gratitude to Nurgul Kuantkankyzy and Ainura Kairatkkyzy for their professionalism and contribution to student training!