June 20-21, 2017
This course is designed for professionals interested in developing new products. In two short days, participants will learn the basic functions of major ingredients and the normal ranges of ingredients used in the formulation of major bakery products. Armed with this knowledge, class participants will write their own formulations in their products of interest and test bake. After the test-baking, we will review the quality of the test products and discuss strategies for improvement. Although it is very unlikely that the test-baking
will produce a perfect product on the first try, the class participants will understand the process to continue to perfect their ideas after the seminar is concluded.
8:00 Welcome, introductions, and orientation
8:30 Function of major ingredients – f our, water,sugar, salt, shortening
10:30 Bakers percent and bakery formulations -Learn ranges of ingredient usage
- Bread and rolls
- Sweet Rolls
- Fried Products
12:30 Lunch Break
13:30 Class activity: Writing “signature” formulations for tomorrow’s bake
15:00 Preparation for baking tomorrow morning
- Scaling ingredients
- Preparing pans and other utensils
- Organizing baking schedules
- Demonstration of equipment
8:00 Hands-on baking of signature formulations -Try out what you are learning
12:30 Lunch break
13:30 Process control- from ingredient handling through baking- what to look for
15:15 Critical evaluation of signature products made this morning- evaluate f avor, aroma, volume, texture, color, and more!
16:15 Class activity: Amending “signature” formulations for future baking – How can you do it better the next time?
Discount: If any participant wish to apply for two or more courses, 15% discount on each course will be ensured.
Candidate who cancels his/her enrollment in more than 7 working days before the course starts, will receive a full refund. Though 25% fee be deducted towards cancellation before 2 working days. Admission is transferable.
AIBTM reserves the right to cancel any short course due to any emergency and insufficient enrollments.