AIB

Agenda

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

Day 1

Time Activity
8:00 a.m. Welcome and Introductions
8:30 a.m. Wheat Milling and Flour
  • Discus 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
10:15 a.m. Break
10:30 a.m. Sweet Dough Ingredient Functionality
  • Identify ingredients used in sweet dough formulation
  • Highlight the functions of ingredients
12:00 p.m. Lunch (on your own)
1:00 p.m. Dough Mixing and Fermentation
  • What is accomplished my mixing and how to judge proper mix
  • Different types of mixers
  • Function of dough fermentation and its uses
2:30 p.m. Break
2:45 p.m. Lab Preparation of Filling and Sweet Doughs - to use in Tuesday's lab
5:00 p.m. Adjourn

Day 2

Time Activity
8:00 a.m. Sweet Dough Processing and Equipment
  • Identify ingredients used in sweet dough formulation 
  • Highlight the functions of ingredients
10:00 a.m. Break
10:15 a.m. Danish Dough Formulation and Processing 
  • Explore Ingredients used in Danish dough formulation and roll-in fats
  • Describe mixing, lamination, and processing methods used in Danish production
Noon Lunch(On Your Own)
1:00 p.m. Sweet Dough Production Lab
  • Make sweet dough products
  • See key points about sweet dough ingredient functionality, formulation and processing
  • Evaluate products produced in lab.
5:00 p.m. Adjourn

Day 3

Time Activity
8:00 a.m. Croissant Formulation and Processing
  • Define ingredients used in croissant formulation and roll-in fats
  • Explain mixing, lamination, and processing used in croissant production
9:45 a.m. Break
10:00 a.m. Puff Pastry Formulation and Processing
  • Describe ingredients used in puff pastry formulation and roll-in fats
  • Summarize mixing, lamination, and processing used in puff pastry production
  • Troubleshoot puff pastry product faults and possible causes
11:00 a.m. Lab Prep for Puff Pastry
12:00 p.m. Lunch (on your own)
1:00 p.m. Danish Pastry Production Lab
  • Practice variations in roll-in fats and lamination process in Danish products
  • Evaluate products produced in lab.
5:00 p.m. Adjourn

Day 4

Time Activity
8:00 a.m. Shelf Life and Water Activity
  • Define water activity
  • Identify how formulation and process impact shelf life
9:30 a.m. Break
9:45 a.m. Icings and Glazes
  • Describe formulation of icings and glazes
  • Discuss common problems with icings
11:00 a.m. Product Evaluation of Sweet Doughs and Danish
12:00 p.m. Lunch (On Your Own)
1:00 p.m. Puff Pastry and Croissant Production Lab
  • Practice variations in roll-in fats and lamination process in croissant and puff pastry products
  • Evaluate products produced in lab.
5:00 p.m. Adjourn (or Seminar Concludes)

Day 5

Time Activity
8:00 a.m. Freezing Technology
  • Explain process and equipment used in freezing dough and finished products
  • Describe process of thawing frozen product
9:15 a.m. Break
9:30 a.m. Product Evaluation of Puff Pastry and Croissants
10:30 a.m. Course Review and Exam
11:30 a.m. Seminar Concludes

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

Learning objectives

  • Summarize the function of ingredients in the production of sweet doughs, Danish, croissants, and puff pastry.
  • Describe and perform the steps to make Sweet dough, Danish, Croissant, and Puff Pastry products from scaling to finishing
  • Explain the processing and equipment used to mix, ferment, makeup, proof, bake, and finish sweet dough products, puff pastry, Danish and croissants
  • Evaluate sweet dough products, Danish, puff pastry, and croissants produced in lab.
  • Identify shelf life extension opportunities & define water activity in baked products
  • Contrast the formulation of sweet dough products, Danish, puff pastry, and croissants.
  • Discover how icings /glazes are formulated, processed, and applied to enhance bakery products.
  • Recognize the equipment and process to properly freeze and thaw frozen dough and baked products.

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