Specializations: Hamburger Buns
Perfect hamburger buns are within your reach!
Achieve consistently excellent hamburger bun quality with the perfect combination of ingredients and processing conditions.
In this specialized hamburger buns training, you’ll learn how ingredient variations affect bun strength and volume, and how processing and fermentation can improve your product quality. All training is instructor-led, but provides hands-on experience so you can learn even more effectively. Our newest lab experience also provides on training on how to use our free Baking Process Kill Step Calculator to validate your facility’s food safety preventive controls.
Experience Level
Anyone with an established foundation of baking processes who wishes to advance to specialized products will benefit from this course.
After this seminar you’ll know how to:
- Use ingredients, mixing techniques, and fermentation to affect dough quality & development
- Choose from various flours and common additives to achieve your final product specifications
- Perform process steps from mixing and fermentation, to makeup, proofing, and baking to produce buns
- Assess quality of finished goods
Upon successful completion of this course you will receive 2.7 IACET continuing education units.
| Time |
Activity |
| 8:00 a.m. |
Flour & Flour Quality
- Key characteristics of wheat and how wheat selection impacts flour
- Function of starch and protein in the flour
- Overview of milling process and how it relates to flour
- Flour treatments and how they benefit finished product characteristics
Function of Ingredients
- Understand what baker's math is and how to calculate it
- Understand why key ingredients are added and what they are doing in a bun dough
- Gluten, water, yeast, salt, fats (shortening and oils), sugar, and milk
|
| 12:00 p.m. |
Lunch (On your own) |
| 1:00 p.m. |
Hands-on Lab
Ingredient Variations Lab
(Hands-on Lab Dress Code) |
| 5:00 p.m. |
Adjourn |
| Time |
Activity |
| 8:00 a.m. |
Function of Minor Ingredients
- Ingredients that are used at smaller amounts but deliver big results
- Understand why minor ingredients are added and what they are doing in a bun dough:
- Mold control, oxidizing and reducing agents, and dough conditioners
- Discussion of the most common forms of these ingredients in use in hamburger buns
Enzymes
- Overview of what enzymes are and why we add them to hamburger buns
- An in-depth look at amylases, how they work, where they come from, and what they contribute to a baked food
- A review of other available enzymes and the advantages and disadvantages of each
|
| 12:00 p.m. |
Lunch (On your own) |
| 1:00 p.m. |
Hands-on Lab
Fermentation Variations
(Hands-on Lab Dress Code) |
| 5:00 p.m. |
Adjourn |
| Time |
Activity |
| 8:00 a.m. |
Hamburger Bun Processes
- A discussion of common equipment used in bun production from makeup through baking
Mixing and Fermentation
- Identify the stages of mixing and what happens during each step
- Discuss different types of mixers and the advantages of each
- Discover what happens during yeast fermentation and what can control fermentation
|
| 12:00 p.m. |
Lunch (On your own) |
| 1:00 p.m. |
Hands-on Lab
Processing Variations Lab
(Workshop Dress Code) |
| 5:00 p.m. |
Adjourn |
| Time |
Activity |
| 8:00 a.m. |
Troubleshooting Hamburger Buns
- Overview of common bun product faults and discussion of ways to correct them
|
| 12:00 p.m. |
Presenation of Certificates |
Enrollment Information
Cancellation Information
- Enroll by calling your local office.
- Enroll online: add 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.