Biscuit Processing Course

BAKERY COURSES

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Course Commences

MARCH 20-22, 2018

This course is designed for

Managers of retail biscuit bakeries
Managers of wholesale biscuit bakeries

Why should you attend?

download-brochureLearn function of ingredients used for biscuits. Learn the stages of dough development and where you can use this knowledge to control quality. Learn how different mixing strategies affect the final product Learn control parameters of the biscuit process.

Learn how to benchmark each critical step of the process. Learn to control quality and minimize production cost at the same time. Learn an objective method to evaluate final product quality.

Course Fee

Rs. 15,000.

Agenda

Day 1
07.30 Breakfast
08:30 Orientation and introductions
08:45 World Baking Industries – Products and Market
09:30 Flour for biscuits- what you should know
10:30 TEA
10:45 Function of other ingredients- water, sugar, fats/oils, leavening, etc.
12:00 Fats and Oil Selection for Biscuit Production – Availability and functions of various fats in Biscuits and Cream fillings
13:00 Lunch break
14.00 Control of yeast and fermentation
15:00 TEA
15:15 Baking powders and baking soda- how they work and how to use them
16:00 Flavour Selection and Application for Baked
17:00 Adjourn

19:30 Dinner and Informal Discussions

Day 2
08:30 Mixing technology
09:30 Emusifiers and Enzymes
10:30 TEA
10:45 Oven function and control of baking.
Oven heating profiles
11:45 Biscuit Processing & Technology
13:00 Lunch break
13:30 Bulk Handling of Major Ingredients
15:00 TEA
15:15
17:00 Adjourn

Day 3
8:30 Packaging Machines and Technolgy
9:30 Packaging Films (Bopp)
10:30 TEA
10:45 Food Laws
11:45 Marketing
12:30 Lunch break
13:30 Evaluation of biscuits- setting standards and linking problems with solutions
15:00 TEA
15:15 New product development
16:30 Valedictory

KEY TECHNICAL TEAM

Dr. Suresh Itapu (Member of Board of Directors, AIBTM) has done his Ph.D. in Food Science and Technology. He has vast experience in working with Department of Food Science, Purdue University, USA and number of key industries in India and abroad. He is also AIB Graduate. He has more than 20 years experience in product development and formulation and allied fields.

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. K. Ravi is a Graduate in Chemistry with post graduate diploma in Industrial chemistry (fats & oil, Fuels, Sugars, etc). he has 38 years experience in Britannia Industries Limited in Quality, Analysis, Process Technology and R&D. He retired an R&D Manager (Technical) from BIL. He has authored book entitled “Bakery Insight” for AIBTM.

Cancellation Policy

If enrollment for the course is cancelled 15 days before the start the course, full fee will be refunded. However, if cancellation is done 3 days prior to the start of the course, Rs. 2,500 will be charged towards late cancellation. There will be no refund if cancellation is done less than two days prior to the start of the course. Substitutions can be done anytime before the start of the course.

AIBTM reserves the right to cancel the workshop due to insufficient enrollments or faculty emergency or any other emergency. AIBTM’s liability is limited towards refund of fee only.