Foundations: Breads and Rolls

Foundations: Breads and Rolls

Build a fundamental framework for modern production with breads and rolls training.

In order to be successful in the creation of breads and rolls, you need a solid foundation to understand all the subtleties. We can help you build your breads and rolls education as you discover how ingredients function, study the impacts of proper equipment, and explore proven production systems.

Experience Level

This bread and rolls training is perfect for those just starting out in the baking industry. Whether you work in the industry now or are looking to join, this entry-level course will teach you the fundamentals of breads and rolls!

After this Foundations: Breads and Rolls seminar, you’ll know how to:

  • Calculate baker’s percent and know why it matters
  • Formulate and prepare pan bread
  • Choose the proper system for your bread production

Upon successful completion of this course you will receive 3.3 IACET continuing education units.

Time Activity
8:00 a.m. Welcome
8:45 a.m. Baker's Math
  • Discuss what baker's math is and how to use it
  • Explain the difference between baker's percent and true percent
  • Learn how to calculate baker's percent using batch weight
9:30 a.m.. Building Tour
10:00 a.m. Wheat Milling and Flour
  • Discuss why the composition of flour is important
  • Identify the major and minor parts of wheat
  • Identify the different types of wheat
  • Explain the differences in flour types and their optional treatments
12:00 p.m. Lunch (On your own)
1:00 p.m. Function of Ingredients
  • Describe the effects of water on finished products
  • Describe the effects of yeast, salt, and sugar on finished products
  • Describe the effects of fats, oils, and milk on finished products
  • Describe the effects of oxidizing agents on finished products
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Mixing and Fermentation
  • Describe the purpose of mixing and fermentation and what they do to the dough
  • List common types of bread dough mixers
  • Identify common adjustments to mixing and fermentation
  • Recognize a properly developed dough
  • Describe dough and bread attributes from over and under mixing, and over and under fermenting
10:00 a.m. pH and TTA
  • Describe how ph/TTA influences mixing, fermentation, and shelf-life
  • Learn how to conduct pH/TTA testing
  • Relate pH/TTA to baking products
  • Use ph/TTA results to make corrections to the process
11:00 a.m.. Lab Demo and Prelab
12:00 p.m. Lunch (On your own)
1:00 p.m. Lab - Suagar, Salt, and Absorption Variations
(Hands-on Lab Dress Code)
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Evaluation Techniques
  • Learn how to objectively score pan breads
  • Evaluate common tools and techniques used in scoring
  • Discuss the importance of establishing standards
  • Recognize key defects of pan breads
  • Use a score sheet to evaluage pan breads
9:00 a.m. Lab Review
10:00 a.m. Bread Processing - Makeup through packaging
  • Identify the steps in bread production
  • Describe the purpose and effects of each step in the bread process
  • Identify common adjustments to each step
  • List common types of dividers and rounders
  • Describe bread attributes from over and under proofing
  • Explain the impact of humidity on proofing
12:00 p.m. Lunch (On your own)
1:00 p.m. Lab- Mixing and fermentation variations
(Hands-on Lab Dress Code)
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Review of learning from the previous day
9:00 a.m. Dough Systems
  • Compare different methods of bread fermentation
  • Identify common adjustments to fermentation
  • Differentiate between over and under fermentation
12:00 p.m. Lunch (On your own)
1:00 p.m. Lab- Dough System Variations
(Hands on Lab Dress Code)
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Lab Review
9:00 a.m. Course Review - Quiz, Self-Assessment Check, Couse Satisfaction Survey
10:30 a.m. Adjourn
10:45 a.m. Optional Mill Tour

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.

This course is currently offered as private training. To schedule for your facility, email
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