AIB

Variety/Artisan Bread and Roll Production

Explore how ingredient function, oven considerations, and freezing technology impact variety bread production.

Agenda | Cancellation Policy | Enrollment and Location Information

Learn the art of mass producing popular variety/artisan bread products. We'll take your skills to the next level so you can develop innovative products and troubleshoot ingredient and processing issues. See an immediate return on your investment when your new skills have a positive impact on your production line.

Who Should Attend?

Production supervisors, production managers, R&D managers and technologists, quality managers, technical service technicians



Learning objectives

  • Use variety grains and flours in breads and recognize what is whole grain
  • Make pan variety breads, hearth breads, and sourdough breads
  • Evaluate the products made in lab and identify differences

Students Say:

"I really loved learning to bake such a variety of breads and the different properties of ingredients. Great class!"

"The labs were great. I enjoyed the way we were able to participate in the labs and classroom. I can't wait until the next class."


Click here for Detailed Agenda

Topics and time are subject to change

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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.

 Description/Location:Dates:Tuition:

Variety/Artisan Bread and Roll Production
Manhattan, KS, US

Jul 20- 24, 2015$1,800.00