Bread Technologist – Module 1- Principles of Bread/rolls

BAKERY COURSES

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Course Commences

May 22-24, 2017

About Course

download-brochureIf you are a line worker or an apprentice baker and want to learn more about your job or you are retail and wholesale bakers who need a basic understanding of the wide range of products they sell. This course will explain 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.

Agenda

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

Payment

Note

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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