AIB

Agenda

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

Day 1

Time Activity
8:00 a.m. Welcome
8:45 a.m. Baker's Math
  • Discuss what baker's math his 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

Day 2

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

Day 3

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

Day 4

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

Day 5

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

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

Learning objectives

  • Summarize the function of 16 ingredients in bread.
  • Calculate baker's percent and water temperature for a dough.
  • Describe and perform the steps to make bread.
  • Compare the six common systems for bread and roll production
  • Critique the breads made in lab and identify faults.
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