Industrial Breads and Rusks

BAKERY COURSES

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Short Course on Industrial Breads and Rusks

July 18-21, 2018

Program Fee:

Rs. 12,500.

Accommodation:

Available at AIBTM Hostel on twin sharing basis @ Rs.750/per day including all the meals.

Agenda

DAY ONE:
9:00 Introductions
9:30 Inaugural Session

Overview of Indian Bread market Trends on Breads and Rusks Address by Chief Guest

10:45 Refreshing break
11:00 Function of Ingredients
12:30 Fermentation
13:00 Lunch
14:00 Bread – Hands on Training (Mixing variations, fermentation variations)
18:00 Adjourn for the day

DAY TWO:
9:30 Healthy Ingredients
10:00 Bread – Processing
10:45 Mixing Technology
11:30 Refreshing break
11:45 Oven Profile for Bread production
12:30 Bread makeup process
13:15 Lunch
14:15 Bread – Hands on Training (White, Whole wheat, Multigrain, Millet-based)
18:00 Adjourn for the day

DAY THREE:
9:00 Quality control of bread Raw materials
9:45 Trouble Shooting of breads
10:30 Packaging and Labelling
11:00 Refreshing break
11:15 Product Evaluation (Sensory, Quality)
12:00 Statistical Analysis and record keeping
12:45 Food Safety (FoSTaC) by FSSAI –Bakery
Level 1/Bakery 2
13:30 Lunch
14:30 Bread – Hands on Training (High Protein, High Fiber, Low carbohydrate, Fruit Bread)
18:00 Adjourn for the day

DAY FOUR:
9:00 Rusk Hands on Training (Plain Rusk, Flavoured Rusk, Fruit Rusk, Biscotti, Cake Rusk)
12:30 Lunch
13:30 Shelf Life of bread
14:00 Product evaluation of rusks
14:30 FSSAI regulations on Bread
15:00 Participant Evaluation and Feedback
15:30 Valedictory
16:00 Adjourn for the day

Cancellation Policy

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.