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. Biscuits and Cookies are different terms used in bakery for almost similar products providing variety in tea time snacks. Although they are quite simple to understand from a recipe, but have many differences in process and ingredient usage.
The course will enable you to understand the importance of:
- Flour
- Sweeteners
- Leavening agents
- Fats
- Minor IngredientsFormula balance and how ingredients affect the finished product
You will learn the technical details of cookie and cracker 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 cookies and crackers
- Experimental baking
- Physical dough testing
- Mixers and mixing variations
- Machining processes – wire-cut, extrusion, rotary moulding and sandwiching
- Chemical crackers and enzyme crackers
You’ll recognize troubles in production and devise strategies for production of different type of cookies & crackers. 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:
Short bread biscuit, Thick round biscuits, Thick long biscuits, Varied biscuits, Butter biscuits, Coffee biscuits, Mosaic biscuits, Nut Squares, Vanilla Buttons, Kaju Pista Biscuits, Orange Biscuits, Jeera Biscuit, Pineapple Biscuit, Chocolate Walnut Cookies, Cocoanut Biscuits, Masala Biscuit, Sweet & Salty Biscuit, Nippat, Cinnamon Biscuit, Fancy Cocoanut Macaroons, Peanut Macaroons, Cashewnut Macaroons, Fancy Chocolate Biscuits, Japanese Cake, Scone Mix, Tricolor Biscuit, Almond Cookies, Nut Rings, Jam Buns, Ice Box Cookies, Rock Buns, Sweet Apple Cookies, Peanut Cookies, Shrewberry Biscuits, High Fibber Cookies, Chocolate Chip Biscotti, Chocolate Walnut Biscotti, Ester Cookies.
Butter cookie , Chocolate chip cookie, Melting moments, Fruit cookie, Peanut cookie, Viennese cookie, Magic window cookie, Oreo Cream cookie, Salt cookie, Masala & chilly cookie, Macaroons with variety, Shrewberry cookie, Raisin and spicy cookie, Honey cookie, Date & walnut slice, Chocolate fudge, Brownies, Nippat, Milk toffee, Nankhatai, Scone – griddle baked, Jeera Biscuits, Coconut Cookies, Choco-Walnut biscuits, Masala Biscuits.
Oatmeal Raisin Cookies, Hermits, Ginger & Macadamia Wafers, Devils, Nuthouse Cookies.
Snicker Doodles, Oatmeal Almond Jammies, Poppy Seed Thumbprints, Coconut Lemon-Lime Tassies, Black Forest Chews, Chocolate Snowcaps, Sugar Sparkles, White Chocolate Whalers, Teton Trailers, Black Beauties, Confetti Cookies, Harlequins, Tutti-Fruitti Icebox Cookies, Chocolate Truffle Sandies, Graham Crackers, Sweethearts, Gingerbread People
Rugelach Cookies: Appricot-Melt-O-Ways, Fig Bars, Prune Wontons, Cinnamon Tarts
Meringue Kisses, Wallnut Orange Mounds, Italian Macaroons, Pignoli Crescent, Midnight Macaroons.
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
- Overview of the milling process
- Types and functions of flour
- Sweeteners
Types of sweeteners
- Specification of raw material
- Function in cookie products
- Leavening Agents
Types of leavening agents
- Their Functions
- Noon Lunch at your own
Hands-on Workshop
- Hands-on experimental baking
- Learn the effects of flour and leavening on cookie characteristics
- Discussion of results
4:00 p.m. Adjourn for the day
Day Two
10:00 a.m. Fats
- Availability and types
- Function of various fats in cookies and crakers
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
- Principles 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
- 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. Basics of Fermentation
- What happens during the fermentation of cracker dough’s
- The effects of variables such as temperature and pH
Cracker Production
- A description of processing methods and control points
Industry Overview
- What is happening in the cookie and cracker 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 chemical crackers and enzyme crackers
- 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 different products
- Discussion of results
Noon Lunch at your own
Discussions and clarification of doubts
Presentation of Certificates
4:00 p.m. Adjourn for the day
