Become a skilled troubleshooter and fine-tune
your knowledge of bread ingredients and processes!

Learn to troubleshoot common issues with bread and bun products, dough strengtheners, enzymes, oxidizers, and water activity in this informative and practical seminar. You’ll build a tool kit to help you understand the baking process better and become more effective and efficient. Great for those wanting to step up from a basic skill level. 

After this seminar you’ll know how to:

  • Identify and resolve common bread faults
  • Raise the quality of bread products through ingredients and processes
  • Turn trouble scenarios into acceptable products
  • Critique final bread products

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

Enrollment Information

Course Details | Cancellation Information

Participants must attend either Foundations: Breads & Rolls or Specializations: Variety Breads and Rolls prior to this course.

  • Enroll by calling your local office
  • Enroll online by adding 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.


Applications: Bread Troubleshooting
Manhattan, Kansas, United States

Jan 29 - Feb 02, 2018$1,995.00