Reduction of Fat, Sugar and Sodium in Bakery Products

BAKERY COURSES

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Course Commences

SEPTEMBER 24-25, 2018

About Course

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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

Payment

Note

Discount: If any participant wish to apply for two or more courses, 15% discount on each course will be ensured.

Cancellation Policy

If enrollment for the course is cancelled 15 days before the start the course, full fee will be refunded. However, if cancellation is done 3 days prior to the start of the course, Rs. 2,500 will be charged towards late cancellation. There will be no refund if cancellation is done less than two days prior to the start of the course. Substitutions can be done anytime before the start of the course.

AIBTM reserves the right to cancel the workshop due to insufficient enrollments or faculty emergency or any other emergency. AIBTM’s liability is limited towards refund of fee only.