Background:
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
- Fats
- Minor ingredients
You will learn the technical details of baked dessert 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:
- The ingredient and processing technology for baked desserts.
- Mixers and mixing variations
- Ovens and baking possibilities
You’ll recognize troubles in production and devise strategies for production of different type of desserts. In the lab you would attempt production of some of the mentioned products, and for others you would receive recipes and production processes for do-it-yourself at home or in your bake-shops:
Baked Alaska, Baked Banana Pudding, Baked Chocolate Pudding, Baked Lemon Pudding, Baked Custard, Cobbler, Clafoutis, Timbale, Yorkshire Pudding, Kugel, Polenta, Clootie, Cottage Pudding, Jam roly-poly, Creme Brullee, Baked Flan, Gratin, Bobotie, Mousaka, Quiche, Rozata.
Who Should Attend?
The program is designed to meet the various needs of all people who could benefit from understanding the basics of cookie and cracker 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. Flour
- Types and functions of flour
Sweeteners
- Types of sweeteners
- Specification of raw material
- Function in dessert production
Noon Lunch at your own
Hands-on Workshop
- Hands-on experimental baking
- Learn the effects of ingredients on dessert characteristics
- Discussion of results
4:00 p.m. Adjourn for the day
Day Two
10:00 a.m. Butter & Cream
- Availability and types
- Function of various fats in baked desserts
Minor Ingredients
- Interaction
- Function of minor ingredients in formulations
Formula Balance
- Typical ingredient percentages
- Interaction through the mixing, forming, and baking process
Noon Lunch at your own
Hands-on Workshop
- Learn the effects of fats and sweeteners on baked desserts
- Prepare at your own different desserts
- Discussion of results
4:00 p.m. Adjourn for the day
Day Three
10:00 a.m. Mixers and Mixing
- Types of mixers
- Mixing action
- Principles involved
Processing Methods
- Baking
- Cooing-Steaming/Boiling
Ovens and Baking Techniques
- Various types of ovens available for use
- Operating principles
Noon Lunch at your own
Hands-on Workshop
- Hands-on experimental baking
- See demonstrations of specialized products
- Do-it yourself
- Discussion of results
4:00 p.m. Adjourn for the day
Day Four
10:00 a.m. Dessert Types
- Custard & Puddings
- Fried Desserts
- Frozen Desserts
Dessert Production
- A description of processing methods and control points
Industry Overview
- What is happening in the baked dessert markets?
- A look at consumer trends, new products, and competitive changes in this segment of the baking industry
Noon Lunch at your own
Hands-on Workshop
- Hands-on experimental baking
- Learn about mixing and making custards & Puddings
- Discussion of results
4:00 p.m. Adjourn for the day
Day Five
10:00 a.m. Hands-on Workshop
- Hands-on experimental baking
- Do-it yourself on fried & frozen desserts
- Discussion of results
Noon Lunch at your own
Discussions and clarification of doubts
Presentation of Certificates
4:00 p.m. Adjourn for the day
