About
The 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 likely to face in future.
Teaching methodology will be participative. 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 Laboratory. Practical work learning in commercial type bake house will be under expert supervision.
Visits to wheat research systems, flour mill, supplier manufacturing facility, regulatory authority and testing labs will be slotted. Meetings at knowledge centres will give a wider perspective to persons looking at fast track growth.
Program has been designed under industry guidance. Apart from AIBTM faculty, experts will be invited from specific fields. Focus will be train participants with basic knowledge, provide hands-on practice, and exposure to ongoing trends in bakery and bakery related systems. Successful trainees will be well equipped to effectively carry-out operations in actual work situation.
Program
WEEK 1
Day 1
- 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. – Biscuits, Cookies, Cakes, Patisserie and Artisan 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
Day – 6
VISIT TO FLOUR MILL AND WHEAT RESEARCH CENTER
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 Counselling
ACCOMMODATION
Sharing Accommodation: Rs. 30,000 for three months including all applicable meals
Fee Structure
Registration Fee: Rs. 1,500
Course Fee: Rs. 23,500
Project Fee (Ingredients and Chemical): Rs. 3,000
Examination and Certification : Rs. 1,500
