6-Week Capsuled Program on Advanced Bakery Technology

BAKERY COURSES

Start from : February 6, 2017 to March 18, 2017

About

Download BrochureThe Program is designed to provide an intensive training covering all aspects of bakery technology and business. It will be suitable for

  • Junior and middle level Managers and Supervisory personnel looking at comprehensive exposure to complete bakery methods
  • Entry level managers with technology background, looking at a fast growth bakery business career
  • Non-technical managers set for senior management responsibilities that need exposure to operations
  • Persons in family run businesses in bakery field looking widening knowledge base
  • Marketing and Sales Professionals
  • Academicians

Program covers post graduate level studies in ingredients, bread bakery, biscuit manufacture, cakes, and rusks, chocolate, and artisan products. Emphasis is on healthy baked goods, value added products, and emerging product technologies. Food laws, regulatory regime, quality management system are covered. Basic management concerns on costs, regulatory compliance, materials management, will be dealt by specialists in the field. Exposure will also be given on human relations, nutrition and on social responsibilities of a food business operator to guide the thinking on larger issues that the bakery industry is elilky to face in future.

Teaching methodology will be particip ative. Comprehensive study material given in advance will encourage home study to take advantage of compact time schedule. Use of AIBTM collection of books and journals, and wi-fi facility will encourage after class study.

Large portion of time shall be spent on hands-on work in the workshop and bake house, and in the Labor atory. Practical work learning in commercial type bake house will be under expert supervision. Visits to wheat research systems, flour mi ll, supplier manuf acturing facility, regulatory authority and te sting labs will be slot ted. Meetings at knowledge centres will give a wider perspective to persons looking at fast track growth.

Program has been de signed under industry guidance. Ap art from AIBTM faculty, experts will be invited from specific fields. Focus will be train participants with basic kno wledge, provide hands-on practice, and exposure to ongoing trends in bakery and bakery related systems. Successful trainees will be we ll equipped to e ffectively carryout operations in actual work situation.

Program:

WEEK – 1

Day1

  • Registration, Introductions – About AIBTM – About Program
  • Overview of Bakery Products and processes-Classification of Baked goods and product description – Bread and yeast raised products
  • Overview cont. – Biscuit s, Cookies, Cakes, Patisserie and Arti san products
  • Bakery Market – Responsibilities of Food Business Operator – International trends – Indian market scenario – Costs and prices – Key issues

Day 2

  • Introduction to Cereal Chemistry – Wheat and other cereals – Wheat berry and constituents – Products of Wheat – Milling Process – Quality Standards of Wheat Flour
  • Flour Rheology -Gluten – Flour quality for different bakery products – Testing of Flour
    LABORATORY – Flour testing -Gluten determination – Sedimentation –
  • Falling Number – Ash

Day 3

  • Fats and oils – Types of oils – source – Oil processing – Extraction, Refining, deodorisation – Hydrogenation
  • Quality standards of oils and fats – Process requirements for different bakery product groups – Purity and food safety standards
  • Oil handling and automation – Transportation – Storage – measuring and feeding
  • LABORATORY – testing fats and oils

Day 4

  • Milk and Milk Powder -Processing of Milk – Spray and Roller drying – Usage in Bakery Practice – Quality Standards
  • Sugar – Types of sugar used in Bakery Processes – Syrups – Preparation of Syrups – Artificial sweeteners
  • WORKSHOP – Preparation of sugar Syrups

Day 5

Yeast – History – Yeast manufacture – microbiology – Yeast usage

  • Yeast foods – ideal growth conditions – Testing of yeast – storage and handling
  • LABORATORY – testing Yeast

WEEK 2

Day 1

  • Enzymes – Introduction to enzymes – Natural Enzymes in Flour – Role of Alpha & Beta Amylase in Baking
  • Developments in Enzymes for special applications
  • Emulsifiers – traditional and emerging range of improvers and additives
  • Nuts, Fruits and other additives used in baked goods

Day 2

  • Food Additives – Regulatory regime on usage – Declaration – Codes
  • Introduction to essential Laboratory requirements in Bakery
  • Practice in Testing Laboratory

Day 3

  • Milk Products – Butter, Cheese, Curd, Whey
  • Colours and Flavours
  • Eggs and usage in bakery products
  • Water, Hardness and dissolved solids – Water Treatment – Waste water treatment – Water conservation

Day 4

  • Salt – Chemical leavening agents – other additives – regulatory restrictions
  • Overview of permitted ingredients in baked goods – global trends
  • Practice in Testing Laboratory

Day 5

Practice in Testing Laboratory

Day 6

  • Revision and Test on first two weeks study

WEEK – 3

Day 1

  • Introduction to Bread- Types of yeast raised bakery products – Quality – Physical and Sensory Characteristics
  • Overview of bread making process – Flow chart – Control points – Basic ingredients
  • Bread making machinery – Preparation – Mixing -Dough dividing – Proofers – Baking Pans
  • Baking Oven – Types – Fuels – Maintenance

Day 2

  • Bread Dough Preparation – Formulas – Calculations – Temperature
  • Dough Fermentation – Process Controls – Control Points
  • Dividing – Rounding – Proofing -Weight Control – Moulding and Panning
  • Baking Process – Physical Changes in Baking – Cooling – Slicing

Day 3

  • Bread loaf size, shape, weights – Regulatory Standards
  • Bread Quality Standards – Control of Shelf Life
  • Bread Rusk – Types – Quality – Process
  • Bread Testing and Laboratory Work

Day 4

  • Hands-on Baking Practice in Bakery Workshop

Day 5

  • Artisan Baked Products – Hand made Value Added Products – International Trends
  • Multi-grain bread – Whole wheat Bread – Brown Bread -Health focus in baked goods
  • Practical Baking practice in value added products

Day – 6

Hands-on Baking Practice in Bakery Workshop

WEEK -4

Day 1

  • Overview of Biscuit Making – Types of Biscuits and their characteristics
  • Biscuit ingredients
  • Short Dough Biscuits – Process flow chart -Premixing processes – Mixing Control points
  • Typical formulation – Mixing practice in Bakery workshop

Day 2

  • Biscuit Moulding – weight control – release and panning
  • Short dough biscuit baking profile – Cooling and Stacking
  • Hard Dough Biscuits process flow chart – Typical formulation – Premixing processes – Mixing control points
  • Sheeting – Laminating – Layering – Sheeting and cutting

Day 3

  • Baking of hard dough biscuits – oven profile
  • Cracker and layered savoury biscuits – Types and characteristics
  • Cracker Dough preparation – Typical formulations – Cream Cracker – Layered savoury Products
  • Minor equipment – Dusters – Salt and Sugar Sprinklers – water and milk sprays – Oil Sprays

Day 4

  • Cream Sandwich manufacturing process – Center filling
  • Evolving technologies – co extrusion – Drop cookies – multigrain biscuits – health focused products
  • Biscuit Packing Machines – Types -Points of control – Hygiene
  • Packing Material – films and laminates – quality – grammage -sealing quality

Day 5

Practical work in Bakery Laboratory

Day 6

Visits to Bakery and Testing Laboratory

WEEK – 5

Day 1

  • Overview of cake varieties – Plant manufacturing process flow chart
  • Hand made cakes – typical formulations of different varieties
  • Cake ingredients – flour – Fat – Eggs – Sugar -Leavening agents pre preparation
  • Spices, flavourings, sugar, milk powder, emulsifiers, cocoa and chocolate powder, etc

Day 2

  • Cake standards – shelf life – microbiology of contamination
  • Cake making Equipment and Machinery
  • Cake mixing processes – control points
  • Baking – Types of Ovens – baking time

Day 3

Hands-on Baking Practice in Bakery Workshop

Day 4

  • Chocolate Practice
  • Quality standards – testing
  • Slicing and Packing of Cakes

Day 5

  • Plant Engineering – Layout – Building design – work flow – Storage design
  • Food Safety in plant design – control of pests
  • Plant Maintenance

Day – 6

Revision and Test on Third fourth and fifth week

WEEK – 6

Day 1

  • Food Safety – History of Regulatory Regime
  • Food Safety and Standards Act
  • Licencing and responsibilities of Food Business Operator
  • Managing compliance – Records -penalties on non conformance

Day 2

  • Basics of quality management – Pre requisites
  • Good Manufacturing Practices – Good Hygiene Practices – HACCP
  • International food safety practices – CODEX – Export regulations
  • Revision and Test

Day 3

  • Basics of Accounting – responsibility of each person in maintaining financial health of the organisation
  • Control of Cost – Efficiency in manufacturing costs – Control of overheads
  • Manufacturing accounting systems – records – Taxation documentation
  • Capital Costs – return on investment

Day 4

  • Nutrition in Bakery Products – Labelling and Declarations – Weights and measures regulations
  • Basics of Materials Management
  • Human Relations – Managing manpower – Laws
  • Basics of Marketing – principles of customer satisfaction and customer relationship management

Day 5

  • Review and Test
  • Reporting and Counseling
Fee Structure
Course Code: CABT
S.No Item Rupee
1 Program Fee (Including Ingredients, Lab Charges) 37000
2 Examination & Course Material Fee 2000
3 Uniform cost 850
4 Locker Rent 750
Subtotal 39850
5 Security Deposit (Refundable) 3000
Total 42850

Rs. 11,000 is to be paid in prior for blocking of seat and balance to be paid before commencement of the program.

Note

  • For 2 or more participants from same organization will get 10% discount.
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