April 24-25, 2017
AIBTM Greater Noida
By combining baking ingredients into mixes, the baker can realize the following benefits:
Reduce the need for storage space Increase consistency of products baked in various outlets Make the job of mixing easier for the baker. Through an understanding of flour variation, leavening reactions, blending technology, and other technical issues, the course participant can effectively produce a bakery mix that works well consistently over a relatively long shelf life.
KEY TECHNICAL TEAM
Dr. G. Singh obtained his Ph.D. Degree in Food Science & Technology after Master’s Degree (M.Sc.) in Biochemistry. He is research and development experience in the field of Food Technology (Dairy science, Bakery science, whipping and cooking creams, Confectionery), viz. successful development and commercialization of UHT and Frozen non dairy whipping and cooking creams. He has been working on development of stabilizer and emulsifier system for ice creams, ketchup and dairy industries for various applications. He also vast experience in development of Milk Shakes, Curd & Yoghurt, Flavored Milk, Lassi & Butter Milk. Worked on development of Bakery cake premixes and concentrates and many confectionery products for bakery industries.
Mr. Shorya Kapoor has done his Bakery Science and Management studies form Hyejeon College, South Korean and has also done Applied Bakery Science Courses form AIB-International. He has done a number of industrial trainings in India and aboard. He has been involved in setting up of AIBTM since it foundation. He is core area of working has been bread, patisserie, sugar art, chocolate etc. Shorya is also working on ambitious projects of AIBTM that is Meilleur – The Bake Shop (http://aibtm.in/wordpress/meilleur/)
Ms. Pooja Pandey is a M.Tech-Food Engineering form IIT Kharagpur. Her key Working area are R&D, New Product Development, Aplication of Novel Food Processing and Preservation Technologies, Quality Control and Assurance.
8:30 Welcome and Introductions
9:00 Flour quality and performance requirements for dry mix operations
10:35 Chemical leavening- What you must know for use in bakery mixes
12:30 Lunch break
13:30 Fats and fat systems- Application in dry blends
15:20 Starches- functionality and applications to dry mixes
8:30 Blending equipment- options and considerations
10:35 Packaging equipement- options and considerations
12:30 Lunch break
13:30 Techniques for assuring dry blend uniformity
15:20 Quality control issues- management systems, newer technologies
Substitution: Though, you may substitute participant at any time before the course.
AIBTM reserves the right to cancel this course in the event of insufficient registration or Faculty emergency or any other emergency. If cancellation happens due to any of these reasons, AITBM will make full refund of fee. AIBTM’s liability is limited to only fee refund.