AIB


Participants must attend either Foundations: Breads & Rolls or Specializations: Variety Breads and Rolls prior to this course.

Agenda

Agenda is subject to change

Day 1

Time Activity
8:00 a.m. Welcome and Orientation
8:30 a.m. Troubleshooting Bread Ingredients
Identify common process and product problems and solutions due to ingredient changes
10:00 a.m. Lab orientation and small demo
Go out to lab and then return to classroom to go through formulas etc.
12:00 p.m. Lunch (On your own)
1:00 p.m. Lab - Dough Doctoring Bread #1
Troubleshoot and make acceptable bread from "trouble" dough scenarios: emergency straight dough, emergency sponge and dough, under fermented sponge, over fermented sponge, mystery sponge.
(Dress Code)
5 p.m. Adjourn

Day 2

Time Activity
8 a.m. Lab Review/ Pre-Lab
10 a.m.

Troubleshooting Bread Ingredients and Processes

  • Finish ingredient troubleshooting
  • Start troubleshooting common problems and solutions to encountered bread processes
12:00 p.m. Lunch (On your own)
1:00 p.m. Lab - Dough doctoring Bread #2
(Dress Code)
5:00 p.m. Adjourn

Day 3

Time Activity
8:00 a.m. Lab Review
9:00 a.m. Troubleshoot Bread Processes and Product Faults
  • Finish troubleshooting common problems and solutions to encountered bread processes
  • Begin to identify possible causes and solutions for bread product faults
12:00 p.m. Lunch (On your own)
1:00 p.m. Lab - Mystery Sponge Lab
5:00 p.m. Adjourn

Day 4

Time Activity
8:00 a.m. Lab Review
9:00 a.m.

Troubleshoot Bread Product Faults

11:30 a.m. Pre-Lab
12:00 p.m. Lunch (On your own)
1:00 p.m. Lab - Dough Conditioner Variations
Make breads with different levels and types of various dough conditions--oxidizing agents, emulsifiers, and enzymes.
5:00 p.m. Adjourn

Day 5

Time Activity
8:00 a.m. Lab Review
9:30 a.m. Course Exam
11:00 a.m. Course Review / Present Certificates
11:30 a.m. Adjourn

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

Learning objectives

  • Troubleshoot and make acceptable bread from "trouble" dough scenarios.
  • Critique the breads made in lab.
  • Troubleshoot common bread production problems or issues that may be encountered from ingredient or processing changes.
  • Discover how dough additives and improvers are used in bread products.
  • Identify bread faults and how to resolve them.

Enroll Now