Innovation in Biscuits

BAKERY COURSES

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Course Commences

February 13, 14, 15, 2018

About Course

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The biscuit industry is a very large and stable segment of the food industry across the world. This 3-day short course explores ways in which the industry can grow in terms of sales as well as profitability.

The course is designed and taught by Dr. Kirk O’Donnell, an internationally-recognized leader in the baking industry. He is also a member of the AIBTM Advisory Board.

Course Fee

Rs. 20,000 (US$ 400) + GST 18%

Agenda

Tuesday, February 13, 2018
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8:00 – 8:30 Welcome and Introductions

8:30 – 10:00 Industry trends in the biscuit market- A review of what is happening in the USA and other nations around the world. What are consumers demanding, and what types of new products are being developed?

10:00 – 10:15 TEA

10:15- 11:00 Biscuit formulations:

• Conventional products
• Healthier products

11:00- 12:30 Preparation for practical baking- sweet biscuits (cookies)

12:30- 13:30 LUNCH

13:30 – 17:00 Hands-on practical baking
• Control-Cookies
• Natural sugars in place of refined sugars (Stevia)
• Natural sugars in place of refined sugars (raisins)
• High protein (added soy flour)
• Reduced fat (usage of fat replacers)
• High moisture (chewy) chocolate chip cookie
• High moisture (chewy)oatmeal cookie
• “100 calorie pack” cookie

17:00 End of day 1

Wednesday, February 14, 2018
8:30 – 9:00 Questions and answers from day 1 activities

9:00 – 10:00 Score class- Evaluate biscuits made in practical session and prepare for the afternoon’s practical session

10:00 – 10:15 TEA

10:15 – 12:30 Review of ingredient functions in biscuit production- hard dough and soft dough

12:30 – 13:30 LUNCH

13:30 – 17:00 Hands-on practical baking hard dough biscuits
• Chemical cracker- control
• Enzyme cracker
• Fermented cracker
• Lamination variation
• Cheese cracker
• Spice cracker
• Salt replacement cracker
• Cashew cracker

17:00 End of day 2

Thursday, February 15, 2018
8:30 – 9:00 Questions and answers from

day 2

9:00 – 10:00 Score class- Evaluate biscuits made in practical session

10:00 – 10:15 TEA

10:45 – 12:30 Process controls in biscuit production: Mixing and makeup

12:30 – 13:30 Lunch

13.30 – 14.30 Process controls in biscuit production: Baking and cooling

14.30 – 15:30 Packaging films and control of shelf life

15:30- 16:00 Valedictory

Payment

Note

Group discount for more than 2 participants from same company – 15%.

Cancellation Policy

Cancellation – Full refund if cancelled before 3 days of program. Though, substitutions are allowed.

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