IGP–KSU Advanced Baking Training: Breads

Course Description

IGP-KSU Advanced Baking Training: Breads is a course designed for professional training in bread and roll production. It provides an in-depth look at the functions of ingredients, the fundamentals of modern bread production, and an objective system of product evaluation. This course aims to make participants more effective troubleshooters by fine-tuning knowledge of bread products.

Course Objectives

Summarize the basic function of 16 ingredients in bread, including their effects in bread.

  • Describe and perform the proper processing steps to make pan bread
  • Compare four common systems for bread and roll production.
  • Troubleshoot common bread production problems or issues that may be encountered from ingredient or processing changes.
  • Evaluate and score bread products objectively

Who Should Attend

People new to baking or taking on new roles in:

  • Research and Development Managers and Technologists
  • Quality Assurance Managers and Technologists
  • Operation Managers and Supervisors
  • Technical Sales/Services

Who Work For

  • Flour milling companies and other ingredient suppliers
  • Equipment manufacturers
  • Baking companies

Dates: July 22–26, 2024
Course Fee: $2,675 (Includes course fees and hotel for five nights.) Hotels will be booked by IGP and confirmation numbers will be emailed to participants after payment.

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Course Agenda

Day 1

8:00 AM

Welcome and orientation

8:30 AM

Function of Major Ingredients in Bread

  • Review the function and applications of ingredients used in bread production: flour, water, sugar, salt, fats & oils

10:00 AM

Break

10:15 AM

Function of Minor Ingredients

  • Explain various additives (improvers) added to doughs such as oxidants, reducing agents, and emulsifiers.

12:00 PM

Lunch

1:00 PM

Hands-On Baking

  • Make pan breads with ingredient variations
  • Sugar, salt, flours?

5:00 PM

Adjourn for day

 

Day 2

8:00 AM

Evaluation Techniques

  • Learn how to objectively score pan breads

  • Evaluate common tools and techniques used in scoring

  • Discuss the importance of establishing standards

  • Recognize key defects of pan breads

  • Use a score sheet to evaluate pan breads

8:45 AM

Evaluation of product from previous day

Q&A

9:45 AM

Break

10:00 AM

Mixing and Fermentation

  • Describe the purpose of mixing and fermentation and what they do to the dough

  • Identify common adjustments to mixing and fermentation

  • Compare different methods of bread fermentation

  • Describe dough and bread attributes from over and under mixing, and over and under fermenting

  • Describe how pH/TTA influences mixing, fermentation, and shelf-life

12:00 PM

Lunch

1:00 PM

Hands-On Baking

  • Make pan breads with mixing and absorption variations

5:00 PM

Adjourn for day

Day 3

8:00 AM

Evaluation of product from previous day—Q&A

9:00 AM

Enzymes

  • Review enzymes used in baking, how they work, where they come from and what they contribute to a baked food

10:15 AM

Break

10:30 AM

Ovens & Baking

  • Discover what happens during baking to transform dough into baked products and key controls
  • Identify methods and equipment to temperature profile ovens.

12:00 PM

Lunch

1:00 PM

Hands-On Baking

  • Make pan bread using different dough systems

5:00 PM

Adjourn for day

Day 4

8:00 AM

Evaluation of product from previous day—Q&A

9:00 AM

Shelf-life & Mold Control

  • Discuss methods to control mold growth in breads.
  • Review common theories of staling and methods to extend shelf-life.

10:15 AM

Break

10:30 AM

Hearth/Sourdough Bread

  • 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 PM

Lunch

1:00 PM

Hands-On Baking

  • Make a variety of hearth breads

5:00 PM

Adjourn for day

Day 5

8:00 AM

Evaluation of product from previous day—Q&A

9:00 AM

Flour Testing

  • Discuss key quality parameters and test methods (MAP, farinograph, falling number) used to assess flour quality

10:15 AM

Break

10:30 AM

Troubleshooting Bread Production

  • Link common problems with solutions

11:30am

Course Wrap-up and Review

Answer questions

12:00 PM

Seminar Concludes

 

The IGP Institute reserves the right to cancel or reschedule courses if minimum enrollment numbers are not met. If a course is canceled, participants will be refunded 100% of their tuition. If a course is rescheduled, participants will have the opportunity to have 100% of their registration fees applied to the rescheduled course or receive a full refund.

Participants who wish to cancel or transfer their registration to another employee can do so for a $100 processing fee as long as notice is received at least fifteen days prior to the course start date. Refund requests made fourteen days or less before a course start date will be not be refunded.