Applications-Bread-Troubleshooting

Applications: Bread Troubleshooting

Enhance your bread troubleshooting skills and fine-tune your knowledge of bread ingredients and processes!

Learn to troubleshoot common issues with bread and bun products, dough strengtheners, enzymes, oxidizers, and water activity in this informative and practical seminar. You’ll build a tool kit to help you understand the baking process better and become more effective and efficient.

Experience Level

This course is aimed at bakers with a basic skill level who are seeking to advance to more intermediate skills.

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

After this seminar you’ll know how to:

  • Identify and resolve common bread faults
  • Raise the quality of bread products through ingredients and processes
  • Turn trouble dough scenarios into acceptable bread products
  • Critique final bread products
  • Troubleshoot common bread production issues related to changes in ingredients or processing

Upon successful completion of this course you will receive 3.4 IACET continuing education units.

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
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
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
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
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

Enrollment Information

Cancellation Information

  • Enroll by calling your local office.
  • Enroll online by adding to cart below

Taxes will be added to stated seminar fees as applicable.

Date & Location

For seminars accepting enrollments, click on the city and state below for hotel information and a location map.

This course is currently offered as private training. To schedule for your facility, email info@aibonline.org or call 800-633-5137.
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