AIB

Agenda

Agenda is subject to change. Please review our dress code.

Day 1

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

Day 2

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

Day 3

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

Successful completion of this course earns the participant a certificate of completion and Continuing Education Units.

Learning objectives

  • Identify formulations of par-baked products.
  • Describe and discuss methods of producing par-baked products.
  • Identify functions of ingredients in par-baked products.
  • Define and discuss shelf life issues of par-baked products including processes to freeze par-baked products.
  • Critique products made in labs and identify faults
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