Hamburger Buns have considerable consumption and are a fad amongst the youngster and well to do population. You would learn to bake buns from scratch. 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.
In the programme, you will know about:
- How mixing and fermentation affect dough development and baked hamburger buns.
- What role the main ingredients in a hamburger bun formula do to the dough?.
- What are the common additives to a bun dough and why they are added?.
- How flour selection and specifications can impact product quality.
- Which are 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. The course will also include discussions of the latest bun production equipment.
Who Should Attend ?
The program is designed to meet the various needs of all people who could benefit from understanding the basics of hamburger bun 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 who either want to surprise their families or want to start a bakery of their own.
Detailed Agenda for Hamburger Bun Production: Agenda is subject to change
Day One
10:00 a.m. Wheat Milling and Flour
- Key characteristics of wheat and how wheat selection impacts flour
- Function of starch and protein in the flour
- Overview of milling process and how it relates to flour
- Flour treatments and how they benefit finished product characteristics
Function of Ingredients
- Understand what is baker’s percentage and how to calculate it
- Understand why key ingredients are added and what they are doing in a bun dough
- Gluten, water, yeast, salt, fats (Shortening and oils), sugar, and milk
Noon Lunch at your own
Hands-on Lab
- The effect of ingredient variations on Hamburger Buns
Day Two
10:00 a.m. Bun Evaluation
- Evaluate products baked during the previous day’s lab
Function of Minor Ingredients
- Ingredients that are used at smaller amounts but deliver big results
- Understand why minor ingredients are added and what they are doing in a bun dough:
- Mold control, oxidizing and reducing agents, and dough conditioners
- Discussion of the most common forms of these ingredients in us in hamburger buns
Enzymes
- Overview of what & why of enzymes in hamburger buns production
- An in-depth look at amylases, how they work, where they come from and what they contribute to a baked food
- A review of other available enzymes and the advantages and disadvantages of each
Noon Lunch at your own
Hands-on Lab
- The effect of different dough systems in producing Hamburger Buns
4:00 p.m. Adjourn for the day
Day Three
10:00 a.m. Bun Evaluation
- Evaluate products baked during the previous day’s lab
Dough Systems
- An overview of the different dough systems used to produce hamburger buns
- Advantages and disadvantages of the different dough systems
- Formula variations between dough systems
Mixing and Fermentation
- Identify the stages of mixing and what happens during each step
- Discuss different types of mixers and the advantages of each
- Discover what happens during yeast fermentation and how to control fermentation
Noon Lunch at your own
Hands-on Lab
- The effect of mixing and fermentation variations on Hamburger Buns
4:00 p.m. Adjourn for the day
Day Three
10:00 a.m. Bun Evaluation
- Evaluate products baked during the previous day’s lab
Hamburger Bun Processing
- A discussion of common equipment used in bun production and from makeup through baking
- What happens in the oven to transform dough into a baked hamburger bun
Troubleshooting Hamburger Buns
- Overview of common bun product faults and discussion of ways to correct them
Presentation of Certificates
4:00 p.m. Adjourn for the day
