Introduces participants to the language of the baker, pan bread's ingredients and processes, lean formula hearth breads, flour tortillas, sweet doughs, laminated doughs, batter cakes, formulations, ingredients and processes, cake doughnuts, yeast raised doughnuts and bakery products, and evaluation techniques.
Who should attend
This seminar is ideal for people working in the baking industry as accountants, office support staff, equipment suppliers, purchasing agents, sales representatives, maintenance technicians or new employees without previous bakery experience.
Learning objectives:
- Comprehend what bakers expect from suppliers, variables that impact product quality and the language used in the baking profession
- Introduce the function and application of all ingredients used in breads, cakes, and other sweet good production
- Understand the processing steps, equipment, and dough systems used to make pan and hearth breads as well as variety breads such as whole grain and fruit breads
- Determine flour tortilla ingredient ranges, what makes a desirable flour tortilla and various processes to produce tortillas
- Identify sweet dough processing steps, equipment utilized, process control, the advantages and disadvantages of various processing methods for sweet dough hand make-up and production line make-up
- Discuss laminated dough ingredient functionality, formulation and processing, including laminating techniques, for croissants, Danish, and puff pastries
- Distinguish the different types of cakes and know the function of cake ingredients along with cake processing steps and equipment
- Discover cake and yeast-raised doughnut ingredient function, formulation, and processing with an emphasis on quality control points to assure the best finished product, and how process variations impact the resulting doughnut quality
- Define quality in a baked product and know how to "score" a bread product's internal and external characteristics. Understand how to deal with customers' complaints
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