Bread Technologist – Module 2- Variety Breads/rolls


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Course Commences

May 25-27, 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 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

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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