Baking Ingredients: Formulating of Breads and Sweet Goods


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Course Commences

August 20, 2018

Course Fee

Rs. 3,000.


8.30 am Welcome and Orientation

8.45 am Wheat, Flour and other grains

  • Overview of wheat and flours for baking
  • Discussion of Verity grains Tea

10.15 am Chemical Leavening – Types, uses, functionally

11.00 am Hands-on Baking of Breads

  • Ingredient variations

12.30 pm Lunch

1.00 pm Enzymes in Baking – Types and functionality

  • Applications and usage in baking

2.00 pm Sweeteners: Sugars and Sugar Substitutes

  • What are common sweeteners used in bakery products
  • What are available substitutes for sugar

Fats & Oils in Baking

  • Introduction to the fats and oils used in baking

Salt and Salt Substitutes

3.00 pm Fruit Filling and Baking

3.15 pm Hands-on Baking of Sweet Goods

  • Variations of chemical leavening and fats & oils in cakes

4.30 pm Starches and Gums

  • Why would you want them?
  • What are the forms available

5.00 pm Bake cakes with ingredient variations

5.45 pm Evaluation of Bread and Sweet Goods

06.00 pm Presentation of Certificates.



Discount: If any participant wish to apply for two or more courses, 15% discount on each course will be ensured.

Cancellation Policy

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.

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