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Bread Technologist – Module 1- Principles of Bread/rolls



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Course Commences:

May 22-24, 2017

About Course:

If you are a line worker or an apprentice baker and want to learn more about your job or your are retail and wholesale bakers who need a basic understanding of the wide range of products they sell. This course will explains the technology and science of baking Whether you are a worker or a member of management, you will receive direct rewards in improved efficiency and productivity. This course is being offered in two modules.

Course Fee:

Rs. 9,000.


Day one
8:30 AM to 12:30 PM   Function of ingredients and formulation of breads

  • Wheat, milling, and flour
  • Flour additives
  • Function of water
  • Function and care of yeast
  • Function of salt, sugar, and shortening in bread

12:30 to 1:30 PM       Lunch break

1:30 to 2:30 PM     Mixing technology (includes demo of sponge and dough mixing)

2:30 to 2:45 PM      Break

2:45 to 3:45 PM      Science of Fermentation

  • Chemistry of fermentation reaction
  • PH and TTA
  • Controlling leavening
  • Controlling flavor

3:45 to 5:30 PM       Dough systems

  • Straight dough
  • Sponge and dough
  • Liquid sponge
  • No-time dough

5:30 PM                  Adjourn

Day two
8:30 to 9:45 AM       Sourdough process

  • Science of sourdough
  • How to start the sour
  • How to feed the sour
  • Mixing the final dough

9:45 to 10:00 AM       Break

10:00 AM to 12:30 PM  Preparation for bread production (2 days)

  • Students scale ingredients
  • Students set sponges
  • Students set up equipment
  • Students prepare utensils
  • Students observe safe work habits
  • Student observe Good Manufacturing Practices

12:30 PM to 1:30 PM     Lunch break

1:30 PM to 5:30 PM     Hands-on bread production- Variation of dough systems and mixing procedures

5:30 PM Adjourn

Day three

8:30 AM to 12:30 PM     Hands-on bread production- Ingredient variations (using no-time dough process)

12:30 PM to 1:30 PM     Lunch break

1:30 to 3:00 PM AIB Score class- Examine all products (ingredient variation and mixing/fermentation variation) and link causes and effects

3:00 to 3:15 PM Break

3:15 to 4:30 PM         Control of the bread process

  • Makeup processes
  • Proofing and Baking
  • Slicing and Packaging

4:30 to 4:45 PM         Course exam

4:45 to 5:00 PM         Exam review

5:00 PM                 Presentation of certificates

Cancellation Policy

If you cancel your enrollment 15 days before the course starts, we will refund full fee. Though, if cancellation is done 3 day before the course starts, you will be charged with Rs.1,500 towards late cancellation.

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.

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