AIB

Agenda

Agenda is subject to change

Day 1

Time Activity
8:00 a.m. Flour & Flour Quality
  • Key characteristics of wheat and how wheat selection impacts flour
  • Function of starch and protein in the flour
  • Overview of milling process and how it relates to flour
  • Flour treatments and how they benefit finished product characteristics
Function of Ingredients
  • Understand what baker's math is and how to calculate it
  • Understand why key ingredients are added and what they are doing in a bun dough
    • Gluten, water, yeast, salt, fats (Shortening and oils), sugar, and milk
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Lab
Ingredient Variations Lab
(Hands-on Lab Dress Code)
5:00 p.m. Adjourn

Day 2

Time Activity
8:00 a.m. Function of Minor Ingredients
  • Ingredients that are used at smaller amounts but deliver big results
  • Understand why minor ingredients are added and what they are doing in a bun dough:
    • Mold control, oxidizing and reducing agents, and dough conditioners
  • Discussion of the most common forms of these ingredients in use in hamburger buns
Enzymes
  • Overview of what enzymes are and why we add them to hamburger buns
  • An in-depth look at amylases, how they work, where they come from, and what they contribute to a baked food
  • A review of other available enzymes and the advantages and disadvantages of each
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Lab
Fermentation Variations
(Hands-on Lab Dress Code)
5:00 p.m. Adjourn

Day 3

Time Activity
8:00 a.m. Hamburger Bun Processes
A discussion of common equipment used in bun production from makeup through baking
Mixing and Fermentation
  • Identify the stages of mixing and what happens during each step
  • Discuss different types of mixers and the advantages of each
  • Discover what happens during yeast fermentation and what can control fermentation
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Lab
Processing Variations Lab
(Workshop Dress Code)
5:00 p.m. Adjourn

Day 4

Time Activity
8:00 a.m. Troubleshooting Hamburger Buns
Overview of common bun product faults and discussion of ways to correct them
12:00 p.m. Presenation of Certificates

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

Learning objectives

  • Summarize function of 16 ingredients in buns
  • Using oxidizing/reducing agents, dough conditioners and enzymes
  • Describe and perform steps to produce buns
  • pH/TTA & different dough systems
  • Evaluate buns produced in lab in comparison with a standard
  • Troubleshooting
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