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. You shall be trained to prepare perfect breads, biscuits & cakes at home. Training shall also be imparted on the art of cake decoration.
The course will enable you to understand the importance of:
- Flour
- Sweeteners
- Leavening agents
- Fats
- Minor ingredients
- Formula balance and how ingredients affect the finished product
You will learn the technical details of bread, cookie and cake 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 bread, cookie and cake
- Experimental baking
- Physical dough testing
- Mixers and mixing variations
- Machining processes – wire-cut, extrusion, rotary moulding and sandwiching
You’ll recognize troubles in production and devise strategies for production of different type of bread, cookie and cakes. 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.
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.
You shall attempt yourself White sandwich bread, Daliya bread, Shaping dinner rolls, Kharie puff, Vegetable Puff, Bread sticks, Chocolate doughnut, Butter biscuit, Salt cookie, Chocolate chip cookie, Viennese finger cookie, Apple pie, Chocolate cake, Fatless sponge cake – microwave, Tea time muffin, Cheese cake, Chocolate mousse, Non-dairy cream, Pineapple cake, Black forest cake, Cake decoration on finished cake
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 mold 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
Sweet Dough’s
- Formulation, ingredients and processes for making sweet dough products e.g. cinnamon rolls.
Hands-on Baking
- Baguettes, Pan White bread, and Pan Whole grain (Whole Wheat) bread.
- Hand-on Lab For other bread products
Day Two
10:00 a.m. Flour & Fats in cookie production
- Availability and types
- Function of various fats in cookies and crackers
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 cookie characteristics
- Prepare at your own different cookies
- 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
- Principals involved
Processing Methods
- Machine operation
- Critical control points for rotary moulding, wire cutting, and depositing
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 of cookies
- See demonstrations of specialized cookie products
- Do-it yourself
- Discussion of results
4:00 p.m. Adjourn for the day
Day 4
10:00 a.m. Pound Cakes
What are they and examine the differences from layer cake products.
Muffins and Quick Breads
Define and discuss the differences
Noon: Lunch at your own
Hands-on-workshop: Muffins and Cake Troubleshooting
Define muffin categories, and explore how formulation and process provide these unique characteristics. Sponge Cake.
4:00 p.m. Adjourn for the day
Day 5
10:00 a.m. Introduction to Butter cream Icing
Icing ingredients
Effect of Colouring Icing
How to tint the icing.
Essentials of Cake Decorating
- Icing consistency
- Bag position
- Pressure control
Noon Lunch at your own
Hands-on-workshop:
- Preparing a decorating bag
- Filling a decorating bag
- Attaching decorating tip & couplers
- Icing your cake
- Distribution of certificates
4:00 p.m. Adjourn for the day
