Principles of baking
Why attend
This course provides an opportunity to increase your knowledge of how ingredients and processes can influence the quality of bakery products. There will be a mix of practical work and lectures and each day is specific to a product sector. The course will appeal to all production and technical managers, and new product development and quality control staff. Some technical experience or understanding will be an advantage, but is not essential. Non-technical delegates (e.g. sales, purchasing, marketing) who need a better feel for baking processes will be welcome.
Course content
Delegates may choose 1, 2, 3 or 4 modules since each day is self-contained.
Day 1 Bread
- Role of major and minor ingredients in creating dough structures
- The various breadmaking processes in commercial use and how they work
- Bread quality and its measurement
- Making bread - hands-on practical
Day 2 Cakes
- The technology of raw materials
- Recipe formulations and balance
- Development of structure and texture
- Factors which affect mould-free shelf life
- Staling
- Cake making practical
Day 3 Pastry
- Flour, fat and sugar
- Minor ingredients
- Mixing and forming technology
- Product fault workshop
- The baking process
- Controlling moisture migration
Day 4 Biscuits
- Product types, ingredients, recipes and manufacturing processes
- Short dough and semi-sweet technologies
- Crackers and wafer products
- Developments in dough processing and oven design
- Monitoring the biscuit process
- Making biscuits – hands-on practical.
"From each day delegates will gain an understanding of the scientific and technical principles which guide the production and quality of bread, cake, pastry and biscuits."
Kim Little – Event Director
Early booking discount conditions
Next step
Practical biscuit techology
Practical bread technology
Practical cake technology
Practical pastry technology