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Reduction of Fat, Sugar and Sodium in Bakery Products

BAKERY COURSES

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Course Commences:

July 27-28, 2017

About Course:

Students will learn to understand the constitution of their products and the limitations of changes with maintaining equal sensory attributes. Secondly students will see with the view of how a formulator can work with ingredients to create sometimes virtually impossible reformulations, starting small with singular reformulations to major and multiple reformulations in one product.

Course Fee:

Rs. 6,000.

Agenda

Day 1
9:00 Introduction of product matrixes
9:30 Explaining role of major and minor ingredients in different systems
10:15 Sodium reduction
11:00 Break
11:30 Sugar reduction – Singular ingredient
12:30 Fat Reduction – Singular ingredient
13:30 Break
14:30 Practice

Day 2
9:00 Lessons Learnt from Day 1
9:30 Sugar reduction – Multiple ingredients
10:30 Break
11:00 Fat reduction – Multiple ingredients
12:00 Multiple (or Combined) reduction
13:00 Break
14:00 Practice
18:00 Lessons Learnt
18:30 Multiple (or Combined) reduction Part 2

Cancellation Policy

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.

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