AIB

Agenda

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

Day 1

Time Activity
8:00 a.m. Welcome

Introduction to Batter Cakes
Examine product definitions and categories

Cake Mixing and Processing
Explore the purposes of mixing and how to use different methods to get the results you need. Step by step of process from scaling through cooling.

Flour and Flour Quality
Discussion on the fundamentals of flour and flour quality.
12:00 p.m. Lunch (On your own)
1:00 p.m. Lab 1 - Mixing and Ingredients
Hands on application of batter mixing, aeration and flour types.
5:00 p.m. Adjourn

Day 2

Time Activity
8:00 a.m. Review Function of Ingredients
Examine the function of major and minor ingredients in cake systems
12:00 p.m. Lunch (On your own)
1:00 p.m. Lab 2- Ingredient Functionality
5:00 p.m. Adjourn

Day 3

Time Activity
8:00 a.m. Review Formula Balance and Troubleshooting
Define the basics of balancing moisture, structure, and texture in your formulations and explore how to recognize product faults connected to ingredients and processing issues.
12:00 p.m. Lunch (On your own)
1:00 p.m. Lab 3- Layer Cake Formula Balance
Balance formulations for Yellow and Devils Food layer cakes and troubleshoot product faults.
5:00 p.m. Adjourn

Day 4

Time Activity
8:00 a.m. Review

Pound Cakes
Define products and examine the differences from layer cake products.

Muffins and Quick Breads
12:00 p.m. Lunch (On your own)
1:00 p.m. Lab 4- Muffins and Cake Troubleshooting
Define muffin categories, and explore how formulation and process provide these unique characteristics
5:00 p.m. Adjourn

Day 5

Time Activity
8:00 a.m. Course Review and Course Exam
11:00 a.m. Adjourn

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

Learning objectives

  • Describe how to calculate in bakers percent major and minor ingredients can affect cake quality.
  • Describe and learn the functions of major and minor ingredients as well as learn to formulate batter cakes and muffins from scratch.
  • Describe and learn how to calculate water temperatures for a controlled batter temperature.
  • Describe how specific gravity is achieved and how it can affect the outcome of a finished product
  • Describe and learn how pH can affect cake quality
  • Describe and use different mixing methods in a lab environment to produce a variety of products like batter cakes, pound cakes and muffins.
  • Critique all cake products and identify differences.
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