Principles of baking
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This course provides an opportunity to increase your knowledge of how ingredients and processes can influence the quality of bakery products. It will be particulary useful to all who need to gain a better understanding of the scientific and technical principles of baked foods production. There will be a mix of practical work and lectures and each day is specific to a product sector. The course will appeal to all production and technical managers, and new product development and quality control staff. Some technical experience or understanding will be an advantage, but is not essential. Non-technical delegates (e.g. sales, purchasing, marketing) who need a better feel for baking processes will be welcome.
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Further Details
Delegates may choose 1,2,3 or 4 modules since each day is self-contained.
Day 1 Bread
- Role of major and minor ingredients in creating dough structures
- The various breadmaking processes in commercial use and how they work
- Bread quality and its measurement
- Making bread - hands-on practical
Day 2 Cakes
- Recipe formulations and balance
- Development of structure and texture
- Factors which affect mould-free shelf life
- Staling
- Instrumental tests
- Cake making practical
- How to diagnose faults
Day 3 Pastry
- Flour, fat and sugar
- Minor ingredients
- Mixing and forming technology
- Product fault workshop
- The baking process
Day 4 Biscuits
- Product types, ingredients, recipes and manufacturing processes
- Short dough and semi-sweet technologies
- Crakers and wafer products
- Developments in dough processing and oven design
- Monitoring the biscuit process
- Making biscuits - hands-on practical
This Training Course is taught in classrooms in the following locations:
Chester
Gloucester
Information provided is for information purposes only and no guarantees are made with regards to accuracy. It is advised that all details are checked prior to making a booking. Contents © 1999 - 2012. All rights reserved.
