Foundations: Ingredient Testing Techniques

Learn ingredient testing methods to validate your specifications needed to produce a quality product.

Agenda | Cancellation Policy | Enrollment and Location Information

Validate your spcifications and produce a higher quality product.

Get a hands-on crash course to the principles behind bakery ingredient lab tests.

Learn how to use dough and ingredient testing to your advantage. We'll even show you testing limitations to save you the hassle of discovering them yourself.

Improve your specification data interpretation skills when you better understand ingredient specifications (especially flour). 

Work alongside Dr. Debi Rogers in AIB's well-equipped laboratory to discover how each piece of equipment is used to test ingredients and finished products, and then improve the process and efficiency in your own facility.

Who should attend?

  • Research and development
  • Quality assurance and quality control
  • Production management
  • Technical Sales

Assessment methods:

Instructor observation through labs and activities.

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Topics and time are subject to change

Learning objectives:

  • Demonstrate the measurement of pH and TTA (total titratable acidity)
  • Analyze major flour specifications, including: 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 that relate to different bakery products

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Enrollment and Location Information

  • Phone: 800-633-5137
  • Online: Add to Cart below

If you would like to pay by check, please call Customer Service at 1-800-633-5137 (and select Option 1) for an accurate amount that will include applicable taxes.


Foundations: Ingredient Testing Techniques
Manhattan, KS, US

Jan 26- 29, 2016$1,650.00