Bread Quality Online
Understand the quality measures that affect your bottom line!
Bread Quality training focuses on those tests and finished product evaluation processes that ensure quality and consistency of both flour and finished product. Complete each simple module at your own pace, assess your understanding with pre- and post-tests, and gain the knowledge you need to move your baking career forward.
This course is an excellent follow-up to other LearningLab@AIB baking courses such as Bread Troubleshooting and Bread Manufacturing Process.
Who will benefit from Bread Quality baking training?
Any baker interested in bread science and excited to advance their current knowledge base will benefit from this easy-to-follow course. Production supervisors, foremen and managers, as well as line supervisors will also find value in this content.
After this course you’ll understand:
- Typical dough rheology tests and how they compare
- How standard test results identify needed corrections to processes and formulations
- Corrections for off-target readings
- Quality attributes of white pan bread
- Common finished product faults for white pan bread
Upon successful completion of this course you will receive 0.2 IACET continuing education units.
Take a sneak peak at the course
Enrollments are accepted any time; students complete the work on their own schedule. There will be a post-test following the course. Those who score 80% or higher will receive a document of completion.
Time allowed to complete course: 3 years.