Understand the quality measures that affect your bottom line!

Baking Specialist Online Collection Also available in Spanish

Offered on the LearningLab@AIB cloud platform, Bread Quality training focuses on those tests and finished product evaluation processes that ensure quality and consistency of both flour and finished product. Complete each simple module at your own pace, assess your understanding with pre- and post-tests, and gain the knowledge you need to move your baking career forward.

Combine with any of the online courses in our Baking Specialist Collection to excel your career. This course is an excellent follow-up to Bread Troubleshooting and Bread Manufacturing Process and is also offered in Spanish.

Who will benefit from Bread Quality baking training?

Any baker interested in bread science and excited to advance their current knowledge base will benefit from this easy-to-follow course. Production supervisors, foremen and managers, as well as line supervisors and managers will also find value in this content.

After this course you’ll understand:

  • How standard test results identify needed corrections to processes and formulations
  • Corrections for off-target readings
  • Typical dough rheology tests and how they compare
  • Common finished product faults for white pan bread
  • Quality attributes of white pan bread

Upon successful completion of this course you will receive 0.2 IACET continuing education units.

Take a sneak peak at the course

Enrollment Information

Enrollments are accepted any time; students complete the work on their own schedule. Following the course, there will be a post-test. Those who score 80% or higher will receive a document of completion. Work at your own pace, with up to 3 years to complete the course.

Quality: 0.2 CEUs

Technical Requirements:

  • Internet access
  • Email account (must be individual)
  • Computer/device requirements


Bread Quality

Upon Enrollment$250.00