November 17-18, 2017
This course is designed for
- Bakery Owners
- Vice Presidents of Manufacturing
- Directors of operations
- Plant managers
- Product developers
What will you learn?
- Develop formulations for freeze/thaw stability
- Maximize shelf life of frozen dough
- Understand enzymes’ impact on quality
- Understand the science of freezing
- Understand the usage of unproofed and pre-proofed frozen dough
- Understand equipment technology and applications
- Learn the key factors to control in frozen distribution
- Learn to systematically evaluate finished products
8:00-8:30 Orientation and Introductions
8:30 – 9:30 Market Overview: What is happening in the areas of frozen unbaked, frozen preproofed, and thaw-and-sell. Why frozen distribution is growing.
9:30 -9:45 TEA
9:45-11:00 Flour for frozen applications:Important specifications and impact on
11:00-12:00 Yeast: What you need to know to maximize shelf life
12:00-13:00 Lunch break
13:00-14:30 Formulating frozen dough: How to compensate for problems with gas production and gas retention
14:45-15:45 Additives for frozen products: Enzymes, dough strengtheners, gums, and crumb softeners
15:45-17:15 Freezing dynamics: The science of what is happening in freezing and thawing process.
8:00-9:00 Process control: How to properly freeze and thaw – practical applications.
9:00-10:00 Pre-proofed frozen dough: Understanding the process, control points, and potential advantages and risks
10:15-11:15 Review of equipment technology available for commercial freezing
11:15-12:30 Bake off frozen dough (hands-on activity)
12:30-13:30 Lunch break
13:30-14:30 Storage and distribution issues in frozen production
14:45-15:45 HAACP, GMP’s and safety in freezing operations: Protecting your customers
15:45-17:00 Scoring of baked frozen dough: Evaluate what you produced
Discount: If any participant wish to apply for two or more courses, 15% discount on each course will be ensured.
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.