Healthy Bakes & Bites (One Week Course)

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  • Healthy Bakes & Bites (One Week Course)


(All About Health & Wellness Trends in Baking)

Course Fee: 7500 ($200)
Course Code: HBB
Duration: One Week
Timing: 10.30am to 4,00pm

Courses Details

Attend this programme and learn about two converging consumer trends: rising concern about obesity and diabetes, and Baby Boomers trying to fend off aging by every possible strategy, including a diet rich in whole grains.

Learn the unique flavor, texture, and health qualities whole grains impart to finished products. Learn about unique ingredients such as: prebiotics vs. probiotics, omega-3 fatty acids, phytosterols, fibers, gluten-free, reduced sodium, and others. Then learn how to overcome the unique challenge these ingredients pose to manufacturers of various bakery products.

In addition to lectures by experts from IIB, you’ll spend intense afternoons in IIB’s in house baking labs with many of the ingredients discussed in the class.

Theory, Tips & Techniques

Course no. Name of Course Credit hrs
HBB-101 Healthy Bakes & Bites Course 5(1-1-3)*
Variety Whole Grain Ingredients
Formulating and Baking Breads with Whole Grains
Resistant Starch
Inulin and Oligofructans
Natural Sweeteners
Gluten Free Baking
Omega 3
Sodium Free Leavening
Enrichment Options
Specialty Proteins
Costing/Cost Accounting/ Selling & Sale Tips
Sanitation, Hygiene & Food safety
Problems in Health Products
How to prepare a project report
*Credits Include 1 Part Theory, 1Part Demonstrations & 3 Parts Hands-On-Practice
CLOCK-3 Full Day Training
fruit-4 Lunch at your own
Untitled-1 Classroom Theory
Untitlesgfd-1 Demonstrations
Untisdhtled-1 Hands-on-practice by you
Untfdgditled-2 Certificate
Untitlezdd-2 Dress Code
Untitlesfsd-2 Weekends off

Practical Classes

Bake breads with Whole Grains, Create your own whole grain or multigrain bread, Bake breads with fibers and resistant starch, Create a pizza, Bake sweet goods with natural sweeteners & binders that replace gluten, Create your own “mystery” muffin, Bake cookies using phytosterols, omega-3 and explore reduced sodium options in leavening agents.

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