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

Payment

Note

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

Cancellation Policy

Candidate who cancels his/her enrollment in more than 7 working days before the course starts, will receive a full refund. Though 25% fee be deducted towards cancellation before 2 working days. Admission is transferable.

AIBTM reserves the right to cancel any short course due to any emergency and insufficient enrollments.

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