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. In this course you shall learn to make the best of bagels and how to prepare variety bagels.
The course will enable you to understand the importance of:
- Flour
- Fats
- Major & Minor ingredients
- Formula balance and how ingredients affect the finished product
- The “ABC’s” of ingredient and processing technology for Bagel production.
- Experimental baking
- Physical dough testing
- Mixers and mixing variations
You will learn the technical details of Bagel 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.
Who Should Attend?
The program is designed to meet the various needs of all people who could benefit from understanding the basics of Bagel 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 one
10:00 a.m. Welcome and Orientation
Trends & Markets for the Bagels
- Health & Product trends
- Top bagel players & success stories
- Market Research & Sales opportunities
- Customer is the king
Flour – It’s suitability for Bagel Production
- 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 Bagels.
- What is classification of flour
Fat:
- Fats used for Bagels
- Requirement of fat & emulsifiers for Bagels.
Bagel formulas and ingredients
- Discover the key ingredients used in Bagels
- water, salt, sugar, fats, yeast, gluten, malt, oxidizing agents.
Noon Lunch at your own
Bagels
- Discuss what ingredients and processes are used to make mentioned products
- Special requirements of boiling for the Bagels.
Hands-on-Demonstration
Demonstration & do-it yourself exercise on Bagels.
4:00 p.m. Adjourn for the day
Day Two
10:00 a.m. Evaluation of Bagels
- Discuss key attributes of Bagels and review the products made in the previous day’s lab.
Bagel Processing Steps
- Uncover the key steps of Bagel production from the mixing of dough through to a finished product.
Noon Lunch at your own
Hands-On Workshop: Bagels Ingredients
- Formulation, ingredients and processes for making bagels.
- Hands-on Baking of Bagels using different type of flour, yeast, malt & oxidizing agents.
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 bagels and discussion of what are key characteristics for it.
Retarding & Proofing
- How the retarding and proofing steps vary the product quality.
Cheese & Sundried tomato bagels
- Examine the ingredients and processes used to make them.
Noon Lunch at your own
Hands-on-Baking
Prepare yourself cheese & sundried tomato bagels.
4:00 p.m. Adjourn for the day
Day Four
10:00 a.m. Evaluation of products made in previous day’s Lab
Blueberry bagels
- Learn about above products.
- Key processing steps.
- what formula balance & variations are needed while making these from fresh or processed blue berries.
Noon Lunch at your own
Hands-on Baking
Prepare blueberry bagels in the lab
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 Bagels
- Participate in a discussion of themes and trends that exist in today’s baking industry.
Course Review
Presentation of Certificates
4:00 p.m. Adjourn for the day
