Enhance your bread troubleshooting skills and discover what bread and roll production is all about.
New to a supervisory bread production role? Discover how ingredients function, build a fundamental framework for modern bread production, and evaluate your products with an objective eye.
Who Should Attend?
Production supervisors, production managers, R&D managers and technologists, quality managers and technologists, technical service technicians
Learning objectives
- Link basic ingredient functions to their effects in bread production
- Calculate bakers percent for a dough
- Recognize key pieces of equipment used in each step of the bread making process
- Perform the proper processing steps to make pan bread
- Compare four common systems for bread and roll production
- Understand the impact of pH and TTA on mixing, fermentation, baking, and shelf-life
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