Applications: Par Baking

Applications: Par Baking

Par baked goods are a growing market. Are you ready to grow, too?

Sales of par baked goods continue to rise among retail bakeries, restaurants, and individual consumers. This seminar will prime you to meet those demands with quality products. Our par baked goods training provides hours of hands-on lab time, and instruction on the formulation, production, and makeup of these popular, profitable bakery goods.

Experience Level

This course is for bakers that already have a good foundation of baking principles and are seeking to expand their knowledge base. This course content is best suited for production supervisors and managers, R&D managers & technologists, quality managers & technologists, technical service technicians, and retail store bakers.

After this seminar you’ll know how to:

  • Produce quality par baked products
  • Evaluate shelf-life issues and freezing processes for your products
  • Critique par baked products and identify flaws
  • Select appropriate ingredients based on functionality for par baked goods
Time Activity
8:00 a.m. Welcome and Orientation
8:30 a.m. Formulation
How and why specific ingredients are selected to improve performance
9:30 a.m. Process Control
Follow the product from mixing to packaging
10:30 a.m. Enzymes
11:30 a.m. Lunch (on your own)
12:30 p.m. Lab #1 (Variations, lean / rich, time / temperature)
Participants will experiment with variables such as lean/rich formulations and learn about the effects of time and temperature on different products
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Score Class from Lab #1
An in depth look at products produced in labs 1 to examine external and internal qualities, and to identify faults
8:30 a.m. Shelf Life
Determine proper moisture content levels, and study preservatives
9:30 a.m. Function of Ingredients
Explore the chemistry and the whys and hows of the functionality of the ingredients used in par-baking
11:30 a.m. Lunch (On your own)
12:30 p.m. Lab #2 (Brown and serve rolls, breadsticks, pizza crust, baguettes)
Production of par-baked goods with ingredient variations to demostrate function of ingredients
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Score Class from Lab #2
An in depth look at products produced in lab 2 to examine external and internal qualities, and to identify faults
8:30 a.m. Freezing
Learn the proper techniques of freezing dough vs. a baked or par-baked product
10:00 a.m. Course review / exam
12:00 p.m. Presentation of Certificates and Adjourn

Enrollment Information

Cancellation Information

This course is currently offered as private training. To schedule for your facility, email info@aibonline.org.

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