The secrets of cracker development
From idea to product
A hands-on professional course with chef Benny Peri. How a simple dough becomes a winning product: from decoding the marketing brief to the challenges of the production line.
This course is taught in Hebrew.
📅 24 Sep & 8 Oct 2026 📍 Foodlab, Yakum 🧪 Hands-on in pairs
Register for the next cycle
This is not a classroom. It is a lab.
Background
We have seen industrial baking up close, from small boutique bakeries to huge production lines. The biggest mistake most people make is to think that developing a baked product is only a game of flavours.
The truth: it is a precise combination of formulation, technology and taste. Once the principles are clear, the real magic is the move from brief to recipe: taking marketing requirements, regulatory limits and hot trends and translating them into a product matched to the production line, without fear of scale-up.
What will you learn?
From marketing to formulation and alternative flours
- Trends and innovation. Market review: low-carb, gluten-free, and the balance of health and indulgence.
- Decoding the marketing brief. Translating marketing and regulatory requirements into a practical lab recipe.
- Innovation in conservative ranges. Refreshing existing products without changing the line.
- Hands-on pilot work. Developing a cracker from prototype to product in different "worlds".
From traditional to innovative, and the protein challenge
- Cracking the protein challenge. Pushing the line to maximum protein.
- Innovation in practice. Building collections with diverse raw materials.
- Scale-up challenges. Matching bake profile and dough drying to a continuous oven. Analysis and shelf-life testing.
- Open lab: flavour collections. Protein-enriched products with off-note masking. About 80% hands-on.
Plan. Develop. Make. Taste.
When, where and how
- Dates
- 24 Sep & 8 Oct 2026
- Hours
- 16:00–19:00
- Sessions
- 2 sessions
- Location
- Foodlab, Yakum
- Participants
- 15 participants
Short optional preparatory material is sent before the course.
Benny Peri
Innovation & technology manager, Apifit-Hadar
More than 20 years of hands-on experience in the food industry. Almost a decade at Nestlé, then Wissotzky, Zieta and Lachmi. Today innovation and technology manager at Apifit-Hadar. "I learned everything by doing. At the line. With my hands in the dough."
- 20+years in the industry
- 40%protein in a snack he developed
- 10%carbohydrates only
Who is it for?
Food technologists and R&D
Juniors who need practice, veterans who want a refresher.
Marketing and sales
Finally see what your brief looks like from the other side.
Foodtech entrepreneurs
How an idea on paper becomes a commercially produced product.
Bakery owners and bakers
Extend the line to innovative and artisanal products.
Frequently asked
I do not have a technical background. Is it for me?
Yes. The first session opens with a level-set and the basic concepts.
What should I bring?
Nothing. Raw materials, equipment, aprons and workstations are on us.
Are the materials kosher?
Yes.
Is prior industrial-baking knowledge required?
No. Short optional preparatory material is sent before the first session.
What does the price include?
Both sessions, lab and simulator use, all raw materials, preparatory material, and the products and analyses you take with you.
Register for the next cycle
Two sessions. One lab in Yakum. This cycle has ended; register for the next one.