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Advanced Cookie and Cracker Production

Dates- September 14-15-16, 2016
Location- AIBTM, Greater Noida

àibtm1                               Plot No. 30/25, Knowledge Park – III,
                               Greater Noida – 201306,
                               Uttar Pradesh (NCR Delhi),

                               Phone: +91-120-2428800
                               Fax: 0120-2428811
                               Mobile: +91-9910375222/ 9910375200/9810158318/9015463042

What participants will learn:

The participants will learn all aspects of the production process from formulation through mixing, fermentation, makeup, and baking.  Specific benefits include how to make adjustments during the processes of mixing, makeup, and baking; how to control the baking process through oven profiling; how to modify the shelf life of these products; and how to modify and/or create new biscuit formulations.  These areas of learning are covered through interactive classes as well as through practical baking sessions in the AIBTM bakery.

Who should attend:

Any person with a high level of interest in biscuit production will benefit, but it would be most valuable for those with industrial experience in biscuit manufacturing.


Dr. Kirk O’Donnell,  Owner of Bakers Growth LLC, USA and former Vice President AIB International. He has nearly 40 years of experience working in the baking industry around the world, and he has been giving courses in India for the past 13 years.

Course Fee:

Rs. 16,000 including lunches and two teas during the program.
Accommodation can be arranged at close by decent Hotel or Guest House (Rs.3,000 -5,000/day)/single or twin sharing basis/per day.  Accommodation at AIBTM Hostel also available at Rs.1,000/per day including all applicable meals.


Day 1- September 14, 2016:

8:00            Welcome and orientation

8:30             Review of biscuit formulations
: Short dough
: Hard dough

10:15          TEA

10:30         Mixing technology
: Short dough
: Hard dough

12:00           Preparation for hands-on work in the lab

12:30           Lunch break

13:30           Hands-on biscuit production- Variation of mixing
: Short dough
: Hard dough

17:00           Product evaluation

17:30           End of day 1
Day 2- September 15, 2016:
8:00           Questions, answers, and comments from day 1

8:30            Science of fermentation

9:30            Control of makeup processes- hard dough

10:15           TEA

10:30           Control of makeup processes- soft dough

12:30           Lunch break
Day two- continued
13:30          Practical baking- Variation of makeup procedures
: Hard dough
: Soft dough

17:00          Product evaluation

17:30          End of day 2
Day 3- September 16, 2016:
8:00             Questions, answers, and comments from day 2

8:30             Oven profiling and control of the baking processIMG_8269

10:15            TEA

10:30           Process Control for wafers

11:30            Production adjustments to control spread, height, and texture of biscuits

12:30            Lunch break

13:30            Formulation and new product development
: High moisture (soft) cookies
: Cremes and fillings
: Gluten-free
: Healthier

15:00           TEA

15:15            Controlling shelf life of biscuits

16:30            Course closure and valedictory

17:00            End of course

April 13, 2016

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