Science of Baking

Science of Baking

Science of Baking

Our Science of Baking distance learning course emphasizes the "whys" of the baking processes and provides a thorough understanding of ingredient formulations and interactions. Through this detailed and comprehensive course, you’ll learn to deal with the many variables and unexpected problems that may occur during the production of breads and sweet goods.

Who will benefit from the Science of Baking course?

No matter the skill level, any baking professional can expand their knowledge with this thorough and flexible baking training. This is the perfect next-step for those who have already completed the Applied Baking Science course. Technical managers and those in technical, operational, and sales roles will find the in-depth knowledge about ingredients and equipment that they need to do their job effectively. This course is also an ideal solution for promising employees that the plant intends to move into a management role.

After this course, you’ll be able to:

  • Review basic math functions and discover the difference between baker’s percent and true percent
  • Identify the basic function of ingredients, including their effects and purposes in the bread, cake, and other sweet goods production
  • Describe the importance of food safety and key components of a food safety program
  • Compare common bakery ovens and identify key oven adjustments
  • Recognize key pieces of equipment and understand their role in the baking process
  • Outline formulation, common equipment, and processing techniques used in the baking industry to produce white bread, variety breads, rolls, sourdough, hearth breads, bagels, pizza, tortillas, and frozen dough
  • Summarize cake, muffin, biscuit, sweet dough, Danish, croissant, puff pastry, cookie, cracker, and doughnut formulation, common equipment, and processing conditions used in the baking industry
  • Summarize mechanisms that reduce the shelf-life of bakery products
  • Interpret information from common flour tests: moisture, ash, protein, falling number, RVA, amylograph, mixograph, farinograph, extensograph and alveograph
  • Discover the key attributes, functions and types of sweeteners, fats, dough additives, eggs, milk, chemical leaveners, starches, and gums commonly used in baking
  • Review yeast fermentation and commercial forms of yeast available and relate proper handling requirements for each type
  • Explain wheat structure and the flour milling process including wheat types, components, and flour treatments
  • Recognize the types of enzymes used in baking, why they are used, and what they do to dough and batter components

Course Features

  • Bread or sweet goods emphasis
  • Modular format that can adapt to your schedule
  • Charts, graphs, and illustrations to aid your understanding
  • PDF to use as a valuable reference after completion

Modules

Module 1: Foundations introduces students to the history of baking and various aspects of the baking industry. This module also teaches the basic science and math skills required to complete the rest of the course. Includes a complimentary copy of our Glossary of Baking Terms.

Module 2: Ingredient Technology teaches students needed information about the uses and functions of ingredients in bakery products. This module prepares the foundation for the bread and cake modules.

Module 3: Bread and Rolls builds upon the lessons in the Foundations and Ingredient Technology modules. Bread and Rolls teaches students about a wide variety of products and processes applicable to pan breads, rolls, flat breads, and more.

Module 4: Cake and Sweet Goods builds upon the lessons in the Foundations and Ingredient Technology modules. Cake and Sweet Goods teaches students about a wide variety of products and processes applicable to pies, sweet doughs, cookies, snack crackers, and more.

Enrollment Information

Enroll by adding courses to the cart below. Complete the course at your own pace. You have up to 3 years from the date of enrollment to complete each module. We recommend you begin with modules 1 and 2 and then add to your skills with modules 3 and 4 after completion. Purchase individual modules on their respective product pages, or select the 4-module package on this page and save $80!


Science of Baking - Module 1, 2, 3 & 4
0.00 lbs
$955.00
Science and Technical
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