Background :
The program is chosen for 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.
Eggless Home Baking provides a broad overview of ingredients and processes related to the modern baking. The course involves participants for a week in preparing and sampling a variety of popular bakery goods.
Participants spend five afternoons in IIB’s baking labs where they produce eggless products.
The course increases awareness of science, art & technology in the baking. The programme also serves as a perfect platform to learn the science and art of baking. Participants also receive a comprehensive course booklet/DVD for future reference.
The course will enable you to understand:
- The basic function of ingredients, including their effects and purpose.
- The key production steps of various bakery goods.
- The role of equipment used in baking processes and understand their effect on product quality.
- The interactions involved in bringing ingredients and processes together to make baked products.
- The challenges being faced in the production of products without eggs .
- The egg substitutes that perform similar function.
Who should attend?
Those with interests/roles in:
- Eggless baking
Detailed Agenda: Agenda is subject to change
Day one
10:00 a.m. Welcome and Orientation
Flour – It’s suitability to baked products
- Learn key differences in the types of wheat available and the impact on baked products
- Find out what makes wheat flour well suited for making breads and sweet goods
- What is classification of flour
Bread formulas and ingredients
- Discover the key ingredients used in bread
- water, salt, sugar, fats, yeast, gluten
- Learn why we often add to breads mould inhibitors, milk emulsifiers, enzymes, and oxidation/reduction agents in small amounts
Dough Systems
- Overview of different fermentation systems used to produce bread
Noon Lunch at your own
Hands-on-Demonstration
- Prepare yourself different types of breads.
4:00 p.m. Adjourn for the day
Day Two
10:00 a.m. Evaluation Products prepared in previous days lab.
- Discuss their key attributes.
Sweeteners
- Types of sweeteners
- Specification of raw material
- Function in cookie products
Leavening Agents
- Types of leavening agents
- Their Functions
Noon Lunch at your own
Hands-on Baking
- Bake yourself different type of cookie
4:00 p.m. Adjourn for the day
Day Three
10:00 a.m. Evaluation of products made in previous day’s Lab
- Review of baked products and discussion of what are key characteristics for these.
Processing steps
- Different methods of cookie production.
Faults & Remedies
- How to produce best cookies and overcome various faults.
Noon Lunch at your own
Hands-on-Baking
- Prepare & use various egg substitutes for cake making.
4:00 p.m. Adjourn for the day
Day Four
10:00 a.m. Evaluation of products made in previous day’s Lab
- Review the characteristics of egg free products.
Non Dairy Creams
- What are these and how to use these and get best results.
Noon Lunch at your own
Hands-on Baking
- Prepare yourself chocolate cake, pound cake & sponge cake without eggs.
4:00 p.m. Adjourn for the day
Day Five
10:00 a.m. Review
- Review the products prepared in previous day’s lab
Trends in Baking
- Discussion on trends in vegan baking that are prevalent in today’s baking industry.
Course Review
Presentation of Certificates
4:00 p.m. Adjourn for the day
