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. Market Product Overview & Sensory Evaluation
  • Define cracker types (snack/carrier).
  • Identify market product examples of different types of crackers.
  • Define key characteristics/features of each type. 
  • Use scorecard to conduct sensory evaluation of products.
10:30 a.m. Break
10:45 a.m. Cracker Ingredients and Process Overview
  • Explain the role of key ingredients cracker products
  • Describe function of key steps of the process.
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Baking Lab 1 - Straight Doughs
  • Mix and bake straight dough crackers with ingredient variations of flour, fats, additives, and leavening levels.
3:30 p.m. Hands-on Baking Lab 2 - Sponge and Dough
  • Mix sponges
4:30 p.m. End of day review
5:00 p.m. Adjourn for the day

Day 2

Time Activity
8:00 a.m. Review previous day
  • Review crackers made in previous day's lab
9:00 a.m. Break
9:15 a.m. Hands-on Baking Lab 2-Sponge and Dough
10:00 a.m. Break
10:15 a.m. Cracker Ingredients and Process Overview
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Baking Lab 2 - Sponge and Dough
  • Bake various sponge and dough crackers
  • Perform quality measurements on crackers made.
  • Observe flour testing equipment 
4:30 p.m. End of day review
5:00 p.m.  Adjourn for the day

Day 3

Time Activity
8:00 a.m. Review previous day
  • Review crackers made in previous day's lab.
9:00 a.m. Break
9:15 a.m. Troubleshooting Process and Ingredients
  • Identify common problems/defects of crackers.
  • Brainstorm potential causes (ingredient, process/equipment) and ways to avoid or solve.
11:00 a.m. Hands-on Baking Lab 3 - Formulation Project
  • Identify changes to ingredient(s) and/or processing to achieve a specific variation or improvement to cracker attributes with assigned formula.
  • Calculate changes to formula needed to achieve desired baked product attributes.
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Baking Lab 3 - Formulation Project
  • Mix and bake cracker formulation with identified changes.
  • Use finished products to identify defects and potential ingredient or process issues.
  • Demonstrate texture analyzer test for crackers.
4:30 p.m. End of day review
5:00 p.m. Adjourn for the day

Day 4

Time Activity
8:00 a.m. Review of previous day
  • Review crackers made in previous day's lab
9:00 a.m. Break
9:15 a.m. Equipment Jeopardy
  • Given formula, identify changes to ingredient(s) and/or levels to achieve a specific variation or improvement to baked product attributes
10:30 a.m. Hands-on Baking Lab 4 - Troubleshoot Project
  • Identify changes to ingredient(s) and/or processing to achieve a specific variation or improvement to cracker attributes with assigned formula.
  • Calculate changes to formula needed to achieve desired baked product attributes.
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Baking Lab 4 - Troubleshooting Project
  • Mix and bake cracker formulation with identified changes.
  • Use finished products to identify defects and potential ingredient or process issues.
4:30 p.m. End of day review
5:00 p.m. Adjourn for the day

Day 5

Time Activity
8:00 a.m. Optimize
  • Explain how consumer compliant information can be used to improve product to address real-world issues
9:00 a.m. Break
9:15 a.m. Team Presentations
Present results/data for product changes and explanation for each.
11:00 a.m. Course Exam
11:30 a.m. Course Review and Wrap up
12:00 p.m. Course Concludes

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

Learning objectives

  • Identify and make different types of crackers and explain formulation differences.
  • Evaluate, discuss and measure cracker product quality made during lab.
  • Explain how ingredients function in crackers.
  • Describe cracker production process and formulation differences for straight dough versus sponge and dough crackers.
  • Troubleshoot product defects and ingredient issues

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