The program is chosen for commercial requirement as well as domestic hobby healthy homemakers needs. You shall be taught to prepare above mentioned products yourself in the institute. Classroom theory and demonstrations shall be followed by the IIB sessions.
The course will enable you to understand the importance of:
- Flour
- Sweeteners
- Leavening agents
- Fats
- Minor ingredients
- Formula balance and how ingredients affect the finished product
You will learn the technical details of cake production in morning lecture sessions. Then get hands-on experience in IIB’s lab during afternoon workshops. Participants also receive a comprehensive course booklet/DVD for future reference.
The program provides participants with the fundamentals of ingredient technology and production processing systems.
In the programme, you will know about:
- Ingredients and processing technology for Cakes
- Experimental baking
- Mixers and mixing variations
- Different type of cakes
- Troubleshooting
You’ll recognize troubles in production and devise strategies for production of different type of cakes. In the lab you would attempt production of some of the mentioned products:
Who Should Attend?
The program is designed to meet the various needs of all people who could benefit from understanding the basics of cake production – new production personnel, sales and marketing representatives, purchasing agents, technical service representatives, and people who work in allied industries. Also the aspirants to move abroad and the housewives and students.
Detailed Agenda Agenda is subject to change
Day 1
10:00 a.m. Welcome & Course Introduction
Introduction to Batter Cakes
Examine Product definitions & categories
Effect of Cake Mixing and Processing
Explore the purposes of mixing and how to use different methods to get the results needed. Details of process from scaling through cooling.
Importance of Flour & Its Quality
Discussions on the fundamentals of flour and flour quality.
Noon Lunch at your own
Hands-on-workshop:
- Batter mixing, aeration and flour quality
- Ingredient variations and their effect
4:00 p.m. Adjourn for the day
Day 2
10:00 a.m. Review of Products
- Change in cake characteristics due to ingredients variations in cake systems
Noon Lunch at your own
Hands-on-workshop:
Ingredient functionality continued.
4:00 p.m. Adjourn for the day
Day 3
10:00 a.m. Review Effect of Formula Balance and Troubleshooting
Define the basics of balancing moisture, structure, and texture in the formulations and explore how to recognize product faults connected to ingredients and processing techniques.
Noon: Lunch at your own
Hands-on-workshop: Layer Cake Formula Balance
Balance formulations for Yellow and Devils Food layer cakes and troubleshoot product faults.
4:00 p.m. Adjourn for the day
Day 4
10:00 a.m. Review
Pound Cakes
What are they and examine the differences from layer cake products.
Muffins and Quick Breads
Define and discuss the differences
Noon: Lunch at your own
Hands-on-workshop: Muffins and Cake Troubleshooting
Define muffin categories, and explore how formulation and process provide these unique characteristics
4:00 p.m. Adjourn for the day
Day 5
10:00 a.m. Hands-on-workshop on Sponge Cakes
Do-it yourself exercise on cakes
Course Review and Course Exam
Distribution of certificates
4:00 p.m. Adjourn for the day
