Master ingredient testing methods to validate specifications and produce quality product.

Get a hands-on crash course in the principles behind bakery ingredient lab tests. Work in AIB's well-equipped, state-of-the-art laboratory to discover how each piece of equipment is used to test ingredients and finished products, and then apply this knowledge to improve the process and increase efficiency in your own facility.

After this seminar you’ll know how to:

  • Analyze major flour specifications: Farinograph or alveograph, amylase activity, moisture, ash, and protein
  • Explain test results from less common flour tests, such as pekar, sedimentation, and gluten washing
  • Use starches, gums, and chemical leaveners in baking processes
  • Select characteristics of fats and oils as they relate to different bakery products 

Upon successful completion of this course you will receive 2.9 IACET continuing education units.

Enrollment Information

Course Details | Cancellation Information

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Taxes will be added to stated seminar fees as applicable.

Date & Location

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Foundations: Ingredient Testing Techniques
Manhattan, Kansas, United States

Jun 04 - 07, 2018$1,850.00