Technology Of Baking Breads, Buns & Rolls (1 Week Course)

Technology For Baking Breads, Buns, Rusk’s, Dinner Rolls, Soup Sticks etc.

Course Fee: 7500 ($150)
Course Code: BBR
Duration: One Week
Timing: 10.30am to 4,00pm

Courses Details

The program suits commercial requirement as well as domestic hobby healthy homemakers needs. Bread Baking is an as well as science. Breads & Rolls course shall make you learn to prepare different type of breads, buns and rolls using different techniques.

Course no.	Name of Course	Credit hrs
Monday-through-Friday
BBRC-101	Bread Buns and Rolls	5(1-1-3)*
What are Winston’s, Stolen, Strudel, Brioches, Pannetone, Baguettes, Croissants, Doughnuts (Sweet, Masala), Danish Pastry etc.. Wheat Structure and Milling Flour and its Functions Quality of Flour and Bread Physical Dough Testing Bake and Baking? Functions of raw-materials like wheat, flour, sugar, salt, yeast, water, fat & oils, preservatives, emulsifiers and add-on ingredients in baking Bakers and actual percentages Different methods of Bread making Role of enzymes and protein Effect of Oxidizing & reducing agents on bread making Problems in bread making Bread faults and their remedies Bread diseases How to make variety breads Costing/Cost accounting Standards and specifications Selling and Sales tip Sanitation and hygiene How to prepare a project report to start a bakery
*Credits Include 1 Part Theory, 1Part Demonstrations & 3 Parts Hands-On-Practice

	Full Day Training
	Lunch at your own
	Class Room Theory
	Demonstrations
	Hands-on-Practice by you
	Certificate
	Dress Code
	Weekends off

Practical Classes

Demonstrations & Hands-On-Practice:

Level1: White sandwich bread, Dalia bread, Multigrain bread, Dinner Rolls, High Fibber Bread, Cornmeal Bread, Rusk, Pizza, Cheese Bread, Cheese & Pepper Loaf, Onion Bread, Christmas Bread, Nutty Rolls, Waffle Rolls, Japanese Rolls, Butterfly Buns, Jam filled Buns, Soft Rolls.

Level2: Garlic bread, Apple Raisin Bread, Banana Bread, Pita Bread, Artisan Bread, Pumpkin Bread, Wholegrain Bread, Atta Bread, Fruited Bread, Fruited brown bread, Cinnamon sugar loaf, Country style bread, Crusty rolls and pistolets, Dutch sugar cracknels, Dutch luxury bread, Dutch luxury rolls, Fancy sweet bread, Hamburger buns, Party bread, Soft rolls Toast bread, Rye bread.

Level3: Winston’s, Stolen, Strudel, Brioches, Pannetone, Baguettes, Croissants, Doughnuts (Sweet, Masala), Danish Pastry, Danish Cinnamon Rolls, Bagels, Braided Bread, Irish Bread, Monkey Bread, Tiger skin bread .

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Technology Of Baking Breads, Buns & Rolls (1 Week Course)