The course shall help to gain an overall knowledge of the Bakery Business
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.
All About Baking Bread, Bun & Rolls provides a broad overview of ingredients and processes related to the modern baking industry for the people who serve it. All About Baking Bread Buns & Rolls involves participants for a week where they make themselves and sample a variety of popular bakery goods.
Participants spend five afternoons in IIB’s baking labs where they produce pan and hearth breads, flat breads, cinnamon rolls and yeast-raised doughnuts using the same ingredients and methods common in bakeries.
The course increases awareness of science & technology in the baking industry for the people who provide it service, equipment, and ingredients. The programme also serves as a perfect platform to learn the science and art of baking. Participants also receive a comprehensive course booklet/DVD for future reference.
The course will enable you to understand:
- The basic function of ingredients, including their effects and purpose.
- The key production steps of breads, sweet goods, donuts, and flat breads.
- The role of equipment used in baking processes and understand their effect on product quality.
- The interactions involved in bringing ingredients and processes together to make baked products.
- The challenges facing bakers in the production of their products.
Who Should Attend ?
Those with interests/roles in :
- Bakeries or Baking companies
- Seeking jobs in bakery and allied industries
- Students and Housewives who seek it as hobby
- Young fellows who are seeking immigrations abroad. The course shall help immensely in seeking jobs in-house bakeries in stores.
- Research and Development
- Quality assurance
- Non-production employees such as accounting, sales or support staff
- Technical sales/services
- Engineering
- People who work for ingredient supplies
- Equipment manufacturers
Or those who are taking on new roles and responsibilities in the field of baking and want to gain understanding on the key ingredients and processes needed to make baked foods.
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
Flat Breads
- Discuss what ingredients and processes are used to make flat breads
Hands-on-Demonstration
- Prepare yourself flat breads using different ingredient combinations.
4:00 p.m. Adjourn for the day
Day Two
10:00 a.m. Evaluation of flat breads
- Discuss key attributes of flat breads.
Bread processing Steps
- Know about the key steps of bread production from the mixing of dough through to a packaged loaf of 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 products
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 baked products and discussion of what are key characteristics for bread.
Laminated Dough’s
- What differentiates laminated doughs from sweet doughs.
Panettone
- Examine the ingredients and processes used to make them.
Noon Lunch at your own
Hands-on-Baking
- Prepare at your own Panettone, Cinnamon rolls & other products
4:00 p.m. Adjourn for the day
Day Four
10:00 a.m. Evaluation of products made in previous day’s Lab
- Review the characteristics of panettone, cinnamon rolls and other products
Yeast Doughnuts
- Learn how yeast raised doughnuts differ from cake doughnuts in ingredients and processes
- Key processing steps of both type of doughnuts
Noon Lunch at your own
Hands-on Baking
- Prepare yourself Brioche, Croissants and Yeast Raised Doughnuts
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 Baking
- Discussion on trends that are prevalent in today’s baking industry.
Course Review
Presentation of Certificates
4:00 p.m. Adjourn for the day
