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
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.