Applications: Cookie Troubleshooting

Applications: Cookie Troubleshooting

Learn the science behind the confection with cookie manufacturing training!

You’ll learn everything you need to know about cookie manufacturing and processing techniques with this crash course in cookie fundamentals. We’ll help you understand why common problems arise and teach you how to apply creative solutions to resolve them. Enroll in the companion Applications: Cracker Troubleshooting to maximize your experience.

Experience Level

This course is specifically designed for those who already understand baking fundamentals and are seeking to hone and perfect their skills. Professionals from baking companies, ingredient suppliers, and equipment manufacturers that work in R&D, quality, and production departments will benefit from this advanced-level course.

After this seminar you’ll know how to:

  • Bake different types of cookies and explain formulation differences
  • Apply processing techniques to many varieties of cookies and related products
  • Improve efficiency by manipulating production variables
  • Evaluate final products for quality
  • Troubleshoot product defects and ingredient issues

Upon successful completion of this course you will receive 3.4 IACET continuing education units.

Time Activity
8:00 a.m. Welcome and Introductions
8:30 a.m. Cookie Market Overview & Sensory Evaluation
  • List types of cookies
  • Identify market product examples of each type of cookie
  • Define key characteristics/features of each type.
  • Use scorecard to coduct sensory evaluation of products. 
9:30 a.m. Break
9:45 a.m. Cookie Ingredients and Process Overview
  • Explain the role of key ingredients in raw dough and finished cookie products (sweeteners, fats, flour, leaveners, water, & additions/inclusions/fillings/ toppings).
  • Describe key steps of the process.
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Baking Lab 1 - Cookie Ingredient and Process Variation
  • Make cookies with ingredient and process variations with major and minor ingredients, and common processing variables. 
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Cookie Ingredients and Process Overview
  • Continue previous day's materials
9:15 a.m. Break
9:30 a.m.. Hands-on Baking Lab 1 Continued - Cookie Ingredient and Process Variation
  • Make cookies with ingredient and process variations with major, minor and optional ingredients, and common processing variables
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Baking Lab 2- Wire Cut Cookies
  • Explore process steps and equipment for wire cut cookies
  • Make various wire cut cookies
5:00 p.m. Adjourn for the Day
Time Activity
8:00 a.m. Review previous day
  • Review cookies made in previous day's lab.
10:00 a.m. Break
10:15 a.m. Hands-on Baking Lab 3 - Deposit Cookies
  • Explain process steps and equipment for wire cut cookies.
  • Bake various deposit cookies
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Baking Lab 4 - Rotary Mould Cookies and Sandwiching Process
  • Discuss and explain ingredient and process differences for rotary mould cookies.
  • Produce rotary mould cookies.
  • Discuss types of fillings commonly used and differences in formulation.
  • Sandwich cookies using sandwiching machine and identify critical processing points and challenges.
5:00 p.m. Adjourn for the day
Time Activity
8:00 a.m. Review previous day
  • Review cookies made in previous day's lab
9:00 a.m. Break
9:15 a.m.. Kill Step Validation Overview
  • Discuss the importance of the Kill Step Validation for FSMA regulations and demonstrate the use of common equipment for oven and product profiling.
  • Demonstrate use of the Kill Step Validation Calculator.
10:00 a.m. Break
10:15 a.m. Hands-on Baking Lab 6 - Troubleshooting Cookies
  • Using a given formula or create your own, identify changes to ingredient(s) and/or levels to achieve a specific variation or improvement to baked product attributes with available ingredients and equipment.
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Baking Lab 6 - Troubleshooting Cookies continued
5:00 p.m. Adjourn for the day
Time Activity
8:00 a.m. Team Presentations
  • Present results/data for product changes and explanation for each
9:45 a.m. Break
10:00 a.m. Course Exam
11:00 a.m. Course Review and Wrap-up
11:30 a.m. Course Concludes

Enrollment Information

Cancellation Information

  • Enroll by calling your local office.
  • Enroll online by adding to cart below

Taxes will be added to stated seminar fees as applicable.

Date & Location

For seminars accepting enrollments, click on the city and state below for hotel information and a location map.


Applications: Cookie Troubleshooting Manhattan, Kansas, United States of America
Jun 11 - 15, 2018
$1995.00 USD
10923
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http://www.aibonline.org/aibonline_/secure.aibonline.org/php/locationAIB.aspx?EventLocation=713
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