AIBTM will bring in best of global skills, knowledge, training methods, and culture in the field of science and technology related to wheat based and cereal based products. All programs have been drawn up with industry guidance. Facility provides individual practice centres equipped with commercial machinery and equipment. Large laboratory, modern class rooms, specialized teaching areas and library help students gain knowledge that can be applied in work situations, giving them a cutting edge.

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Advanced Cookie and Cracker Production

About Course
This course will include both soft dough cookies as well as hard dough crackers and sweet biscuits. The course combines scientific theory, industry best practices, and hands-on baking in a fast-paced three-day format. At the end of the course, the participants should understand the most important ways to make consistent quality cookies and crackers.

April 18, 2020

Fees – Rs. 15,000/-

Agenda
Day 1

8:00 Welcome and orientation

8:30 Review of biscuit formulations

  • Short dough
  • Hard dough

10:15 TEA

10:30 Mixing technology

  • Short dough
  • Hard dough

12:00 Preparation for hands-on work in the lab

12:30 Lunch break

13:30 Hands-on biscuit production- Variation of mixing

  • Short dough
  • Hard dough

17:00 Product evaluation

17:30 End of day 1

Day 2

8:00 Questions, answers, and comments from day 1

8:30 Science of fermentation

9:30 Control of makeup processes- hard dough

10:15 TEA

10:30 Control of makeup processes- soft dough

12:30 Lunch break

Day two- continued

 

13:30 Practical baking- Variation of makeup procedures

  • Hard dough
  • Soft dough

17:00 Product evaluation

17:30 End of day 2

Day 3

8:00 Questions, answers, and comments from day 2

8:30 Oven profiling and control of the baking process

10:15 TEA

10:30 Process Control for wafers

11:30 Production adjustments to control spread, height, and texture of biscuits

12:30 Lunch break

13:30 Formulation and new product development

  • High moisture (soft) cookies
  • Cremes and fillings
  • Gluten-free
  • Healthier

15:00 TEA

15:15 Controlling shelf life of biscuits

16:30 Course closure and valedictory Food Laws Compliance

17:00 End of course

Note

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

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.