Bread Technologist – Module 2- Variety Breads/rolls

BAKERY COURSES

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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. 9,000.

Agenda

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

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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