This Hamburger Bun Production seminar demonstrates hands-on how to achieve
consistent product quality using a combination of correct ingredient selection
and processing conditions.
The seminar provides specific information useful to production supervisors about
ingredients and processes used to make quality hamburger buns. Participants will
split their time between instructor-led classes and handson labs that encourage
interaction between instructors and seminar participants.
The seminar shows how:
- To optimize mixing and fermentation
- Oxidizing agents, bromate replacers and enzymes can enhance product
quality - Flour selection, specifications, and testing can minimize waste
The seminar includes three afternoon lab sections. Participants will see how
ingredient variations affect bun strength and volume in the first lab. AIB
instructors challenge seminar participants in the next two labs that cover
processing and fermentation variations.
You will also learn about the latest in bun production equipment from a major
equipment supplier. Lab exercises use an industry-standard automated bun line.
Please Note Meets from 8:00 a.m. until 5:00 p.m. Tuesday through Thursday with
an hour break for lunch on your own. Class ends by noon on Friday so plan to
stay the entire time.
Video: To view a short video about this Seminar Click Here!
Click here for
Detailed Agenda.
Topics and time are subject to change
Enrollment and Location Information
Mail: AIB, 1213 Bakers Way, PO Box 3999, Manhattan, KS 66505-3999
Phone: 785-537-4750, 800-633-5137 or 800-242-2534 (enrollments only)
Fax: 785-537-1493
Online: Add to Cart below
Printable enrollment form available here. (pdf)
Source:
AIB International, Inc.
