Bread Technologist – Module 2- Variety of Breads/Rolls


Apply Now

Course Commences

JUNE 25-27, 2018

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 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. 11,000.


Day one
8:30 to 10:30 AM – Class exercise- Review function of ingredients for bread/rolls

10:30 to 10:45 AM – Break

10:45 AM to 12:30 PM – Formulation and processing guidelines for pan variety breads

  • Whole wheat, multigrain, high fiber, etc.
  • How and why mixing and fermentation are different
  • How and why makeup procedures are different

12:30 to 1:30 PM – Lunch break

1:30 to 3:00 PM – Formulation and processing guidelines for artisan breads-

Handling whole grains, fruits, and nuts used in breadmaking

  • Mixing and fermentation options
  • Makeup options
  • Proofing and baking options

3:00 to 3:15 PM – Break

3:15 to 3:45 PM – Demonstration: mixing raisin bread doughs with Pre-hydrated raisins and dry raisins

3:45 to 5:00 PM – Using additives to improve product quality

  • Enzymes
  • Emulsifiers
  • Oxidizing and reducing agents
  • Gums

5:00 PM – Mix Ciabatta Sponge for tomorrow

5:15 PM – Adjourn

Day two
8:30 to 9:45 AM – Preparation for baking:

  • Review formulations
  • Pre-hydrate ingredients as needed
  • Review production schedule
  • Arrange ingredients and supplies for baking

9:45 to 10:00 AM – Break

10:00 AM to 12:15 AM – Sponge and dough mixing

  • Ciabatta final dough
  • Focaccia and Fougasse sponge
  • Challah bread sponge
  • Baguette sponge

12:15 PM to 1:15 PM – Lunch break (Focaccia/Fougasse mixed at 12:45)

1:15 PM to 5:30 PM – Hands-on bread production- Variety artisan breads

  • Pannetone sponge
  • Ciabatta
  • Baguette
  • Focaccia and Fougasse
  • Challah bread

5:30 PM – Adjourn

Day three
8:30 AM to 9:45 AM – Mixing and makeup of Pannetone

9:45 to 10:00 AM – Break

10:00 to 11:00 AM – Technology of baking and freezing

11:00 to Noon – Begin production of pan varieties

  • Whole Wheat bread
  • Fiber bread
  • Multigrain bread
  • Rye bread

12:00 PM to 1:00 PM – Lunch break

1:00 to 3:00 PM – Finish production of pan variety breads

3:00 to 3:15 PM – Break

3:00 to 4:00 PM – AIB Score class- Examine all products (variety pan breads and hearth breads) and link causes and effects

4:00 to 4:30 PM – Course exam

4:30 to 5:00 PM – Exam review

5:00 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

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.