Technology For Production of Hamburger Buns
Course Fee: 5,000 ($150)
Course Code: HBP
Duration: One Week
Timing: 10.30am to 4,00pm
Courses Details
Hamburger Bun Production is a course designed to give you specific information about the ingredients and processes used to make quality hamburger buns. Participants will spend the time in instructor-led classes and hands-on lab that encourage interaction and use of ideas to create variations in shapes. Will also include discussions of the latest bun production equipment.
In the programme, you will know about:
- How mixing and fermentation affect dough development and baked hamburger buns.
- To recognize the main ingredients in a hamburger bun formula and what it does to the dough.
- To identify common additives to a bun dough and why they are added.
- To recognize how flour selection and specifications can impact product quality.
- To list the common dough systems used in hamburger bun production and the advantages to each.
Participant will see how ingredients, mixing, and fermentation variations affect finished hamburger buns. Also the differences in making buns with different dough systems.
Theory, Tips & Techniques
| Course no. | Name of Course | Credit hrs |
| Monday-through-Friday | ||
| HBP-101 | Technology for Production of Hamburger Buns | 5(1-1-3)* |
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| **Credits Include 1 Part Theory, 1Part Demonstrations & 3 Parts Hands-On-Practice | ||
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Full day training |
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Lunch on your own |
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Classroom theory |
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Demonstrations |
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Hands-on-practice by you |
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Certificate |
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Dress code |
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Weekends off |
Practical Classes
The effect of ingredient variations on Hamburger Buns production, The effect of different dough systems in producing Hamburger Buns, The effect of mixing and fermentation variations on Hamburger Buns.
