Specializations: Variety Breads & Rolls

Specializations: Variety Breads & Rolls

Expand your offerings and your skill set with our variety bread training!

Take your skills to the next level and learn to develop innovative artisan breads and rolls – then see an immediate return on your investment when your new products grow your company and your career! Our variety breads and rolls training provides you with hands-on experience so you can create artisan breads that help you stand out from the baking majority. Grasp the science behind mass production of these popular bread products and learn product development, problem solving, and troubleshooting skills that carry over to your own operation.

Experience Level

Anyone who already has some established skill in baking but wishes to dive into specialty breads will gain a wealth of information from this training. Production supervisors and managers, R&D managers and technologists, QA and QC managers and technologists, and technical service personnel will reap the benefits of this hands-on workshop.

After this seminar you’ll know how to:

  • Use variety grains and flours to produce unique products
  • Make pan variety, hearth, and sourdough breads
  • Evaluate finished products for quality

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

Time Activity
8:00 a.m. Welcome and Orientation

Variety Pan Breads
  • Introduce the formula variations associated with making variety pan breads such as wheat, whole grain, whole wheat, and multigrain breads
  • Highlight the processing and ingredient differences between the various types of variety pan breads compared to white pan bread production and products
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Lab
Production of variety pan breads: whole wheat, cracked wheat, and multigrain breads
(Hands-on Lab Dress Code)
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Lab Review
Evaluate the bread in day one lab

Variety Flours
  • Introduce flours and grain products used in many variety breads and rolls
  • Highlight the differences between the forms of grain products available
Variety Pan Breads, continued
  • Introduce formula variations associated with making variety pan breads such as rye and raisin breads
  • Highlight the processing and ingredient differences between the various types of variety pan breads compared to white pan bread production and products
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Lab
  • Production of variety pan breads: rye and raisin breads
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Lab Review
  • Evaluate the bread baked in day two lab
Hearth and Sourdough Breads
  • Introduce the ingredient ranges and key processing points for producing hearth and sourdough breads
  • Highlight the processing and ingredient differences between hearth breads and pan breads
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-On Lab
  • Production of baguettes using various fermentation methods: poolish, sponge and dough, and straight dough
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Lab Review
  • Evaluate the products made the previous day
Hands-on Lab
  • Production of hearth and sourdough products: ciabatta, multigrain, sourdough
12:00 p.m. Lunch (provided)
1:00 p.m. Hands-on Lab, continued
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Lab Review
  • Evaluate products made the previous day
Course Review and Exam
  • Presenation of Certificates
12:00 p.m. Adjourn

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.

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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