AIB

Troubleshoot your pan bread problems when you identify root causes and make effective corrections.

This course is part of the Certified Bread Specialist - Industrial career path Also available in Spanish!

Pan Bread Problems, Causes, and Corrections, an instructor-led course in the Certified Bread Specialist - Industrial curriculum, focuses on identifying and solving common problems with pan bread due to ingredients, processes, people, and products. Explore how to trace root causes and then apply changes to your product formulation or process to correct problems. You'll learn how to measure key quality and sensory attributes at various points in the manufacturing process.

This is the final instructor-led course that follows the online modules and completes your Certified Bread Specialist - Industrial curriculum.

After this course you’ll know how to:

  • Make saleable finished product from sponges and/or doughs with unknown problems
  • Use systematic troubleshooting to identify common problems, causes, and solutions
  • Conduct finished product evaluation identifying existing faults using a score sheet
  • Explain problems, root causes, and changes made to others and identify alternate changes

Upon successful completion of this course you will receive 2.1 IACET continuing education units.

Enrollment Information

Course Details | Cancellation Information

Participants must enroll in the Certified Bread Specialist - Industrial curriculum and receive a score of 80% of higher on the online courses to enroll in this course. If you've already purchased the online courses individually and want to continue with the instructor-led courses, please contact 800-633-5137 to enroll in the Certified Bread Specialist - Industrial curriculum.

Date & Location

  • To be determined

 Description/Location:Dates:Tuition: