Applications: Cracker Troubleshooting
You’ll learn everything you need to know about processing techniques and cracker troubleshooting with this crash course in cracker fundamentals!
We’ll help you understand why common problems arise and teach you how to apply creative solutions to resolve them. To get the most from your cracker training, take this course in conjunction with its companion course Applications: Cookie Troubleshooting
Experience Level
This course is for bakers that already have a solid foundation of baking principles and are seeking to dive deeper and hone their skills. Professionals from baking companies, ingredient suppliers, and equipment manufacturers that work in R&D, quality, and production departments will benefit from this advanced-level course.
After this seminar you’ll know how to:
- Make different types of crackers and explain formulation differences
- Apply processing techniques to many varieties of crackers and related products
- Improve efficiency by manipulating production variables
- Evaluate final products for quality
- Troubleshoot product defects and ingredient issues
Upon successful completion of this course you will receive 3.5 IACET continuing education units.
| 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
|
| 4:30 p.m. |
End of day review |
| 5:00 p.m. |
Adjourn for the day |
| 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 - Mix doughs using sponge from previous day |
| 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.
|
| 4:30 p.m. |
End of day review |
| 5:00 p.m. |
Adjourn for the day |
| 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. |
Troubleshooting Process and Ingredients
- Identify common problems/defects of crackers.
- Brainstorm potential causes (ingredient, process/equipment) and ways to avoid or solve.
- Discuss how consumer complaint information can be used to improve product to address real-world issues
|
| 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.
|
| 4:30 p.m. |
End of day review |
| 5:00 p.m. |
Adjourn for the day |
| 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. |
Demonstrate texture analyzer equipment for crackers
|
| 10:15 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 |
| Time |
Activity |
| 8:00 a.m. |
Team Presentation
- Present results/data for product changes and explanation for each.
|
| 9:45 a.m. |
Break |
| 10:00 a.m. |
Course Review and Equipment Jeopardy |
| 11:00 a.m. |
Course Exam and Wrap-Up |
| 12:00 p.m. |
Course Concludes |
Enrollment Information
Cancellation Information
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- Enroll online by adding to cart below
Taxes will be added to stated seminar fees as applicable.
Date & Location
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