IGP–KSU Advanced Baking Training: Breads
Course Description
IGP-KSU Advanced Baking: Breads is a course designed for professional training in bread and roll production, and 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 Superviors
- 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.
Course Agenda
Day 1
8:00 AM |
Welcome and orientation |
8:30 AM |
Function of Major Ingredients in Bread
|
10:00 AM |
Break |
10:15 AM |
Function of Minor Ingredients
|
12:00 PM |
Lunch |
1:00 PM |
Hands-On Baking
|
5:00 PM |
Adjourn for day |
Day 2
8:00 AM |
Evaluation Techniques
|
8:45 AM |
Evaluation of product from previous day Q&A |
9:45 AM |
Break |
10:00 AM |
Mixing and Fermentation
|
12:00 PM |
Lunch |
1:00 PM |
Hands-On Baking
|
5:00 PM |
Adjourn for day |
Day 3
8:00 AM |
Evaluation of product from previous day—Q&A |
9:00 AM |
Enzymes
|
10:15 AM |
Break |
10:30 AM |
Ovens & Baking
|
12:00 PM |
Lunch |
1:00 PM |
Hands-On Baking
|
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
|
10:15 AM |
Break |
10:30 AM |
Hearth/Sourdough Bread
|
12:00 PM |
Lunch |
1:00 PM |
Hands-On Baking
|
5:00 PM |
Adjourn for day |
Day 5
8:00 AM |
Evaluation of product from previous day—Q&A |
9:00 AM |
Flour Testing
|
10:15 AM |
Break |
10:30 AM |
Troubleshooting Bread Production
|
11:30am |
Course Wrap-up and Review Answer questions |
12:00 PM |
Seminar Concludes |