AIB

Agenda

Agenda is subject to change. Please review our dress code.

Day 1

Time Activity
8:00 a.m. Welcome, introductions, and orientation
8:30 a.m. Understanding the language of the baker
Defines the terms and describes the concepts of the most common intersections between bakery production personnel, suppliers, and support staff. How you can use your newly-acquired knowledge and vocabulary to develop a long-term relationship based on mutual trust and respect.
9:30 a.m. Bread Ingredients: Functions and Applications
Learn about wheat, the milling process, the flour treatments and flours used in pan breads. Learn the function and applications of all other ingredients used in bread production.
11:00 a.m. Bread Processing Controls
Learn what is accomplished by mixing a dough and how to properly judge mixing. Cover factors that will affect mixing. Learn advantages and disadvantages of different types of mixers. Learn the process of fermentation, make-up, proofing, baking, cooling, slicing and packaging of pan breads. Learn how to properly handle frozen products. .
12:00 p.m. Lunch Break (On your own)
1:00 p.m. Bread Dough Systems
Learn about the different bread dough systems that can be used to produce pan breads.
2:00 p.m. Variety Pan Breads
Learn ingredients and processing of Pan Variety Breads such as wheat, multi-grain, whole wheat and raisin/fruit breads.
3:00 p.m. Lean Formula Hearth Breads
Learn what Lean Formula Hearth Breads are, how they are formulated and produced. Learn how a sour is generated and nurtured to keep viable. Learn about Ciabatta and Focaccia. Learn Rye Bread formulation and processing.
4:00 p.m. Flour Tortillas
Learn Flour Tortilla ingredient ranges, what makes a "desirable" flour tortilla and various processes to produce tortillas.
5:00 p.m. Adjourn

Day 2

Time Activity
8:00 a.m. Sweet Doughs
Learn about Sweet Dough processing, equipment utilized and the use of retardation for process control. Advantages and disadvantages of various processing methods and equipment. Learn both hand make-up and production line make-up.
9:00 a.m. Laminated Doughs
Learn about Laminated Dough formulation and processing as it applies to Croissants, Danish and Puff Pastry. Learn about roll-in fats and levels of use. Learn differences of long vs. short mixing schools of thought. Learn ingredient functionality. Learn about lamination techniques.
10:00 a.m. Batter Cakes: Function of Ingredients and Formulation
Learn about the different types of cakes. Learn the functional role of cake ingredients.
12:00 p.m. Lunch Break (On your own)
1:00 p.m. Batter Cakes: Processing
Learn about cake mixing and use of specific gravity. Learn about the continuous mix systems for cakes. Learn about cake processing - depositing and baking.
1:30 p.m. Cake Doughnuts
Learn about Cake Doughnuts functionality of ingredients and formulation. Learn about Cake Doughnut processing with an emphasis on fquality control points to assure the best finished product. Learn how process variations impact the resulting doughnut quality.
2:30 p.m. Yeast Raised Doughnuts
Learn about Yeast Raised Doughnut functionality of ingredients and formulation. Understand optional ingredients that can be used to enhance the finished doughnut. Learn how Yeast Raised Doughnuts are processed with an emphasis on control points to assure the best quality in the finished doughnut. Learn how process variations impact resulting quality.
3:30 p.m. Evaluation Techniques
Emphasizes the baker's continuing quest to produce quality baked food and culminates with a description of how and why bakers constantly evaluate their finished products for consistency in flavor, color and volume.
4:30 p.m. Course Exam and Review
4:50 p.m. Presentation of Certificates
5:00 p.m. Adjourn

Successful completion of this course earns the participant a certificate of completion and Continuing Education Units.

Learning objectives

  • Comprehend what bakers expect from suppliers, variables that impact product quality and the language used in the baking profession.
  • Introduce the function and application of all ingredients used in breads, cakes, and other sweet good production.
  • Understand the processing steps, equipment, and dough systems used to make pan and hearth breads as well as variety breads such as whole grain and fruit breads.
  • Determine flour tortilla ingredient ranges, what makes a desirable flour tortilla and various processes to produce tortillas.
  • Identify sweet dough processing steps, equipment utilized, process controls, and advantages and disadvantages of various processing methods for sweet dough hand make-up and production line make-up.
  • Discuss laminated dough ingredient functionality, formulation and processing, including laminating techniques, for croissants, Danish and Puff Pastries.
  • Distinguish the different types of cakes and know the function of cake ingredients along with cake processing steps and equipment.
  • Discover cake and yeast-raised doughnut ingredient function, formulation and processing with an emphasis on quality control points to assure the best finished product, and how process variations impact the resulting doughnut quality.
  • Define quality in a baked product and know how to "score" a bread product's internal and external characteristics. Understand how to deal with customers' complaints.

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