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Baking Industry 101

Ideal orientation for people who interact with the baking industry.

Learn the language of the baker

Agenda | Cancellation Policy | Enrollment and Location Information

Introduces participants to the language of the baker, pan breadís ingredients and processes, lean formula hearth breads, flour tortillas, sweet doughs, laminated doughs, batter cakes, formulations, ingredients and processes, cake doughnuts, yeast raised doughnuts and bakery products, and evaluation techniques.

Who should attend

This seminar is ideal for people working in the baking industry as accountants, office support staff, equipment suppliers, purchasing agents, sales representatives, maintenance technicians or new employees without previous bakery experience.

Assessment methods

Course exam.


Click here for Detailed Agenda

Topics and time are subject to change

 

Learning objectives:

  • Comprehend what bakers expect from suppliers, variables that impact product quality and the language used in the baking profession
  • Introduce the function and application of all ingredients used in breads, cakes, and other sweet good production
  • Understand the processing steps, equipment, and dough systems used to make pan and hearth breads as well as variety breads such as whole grain and fruit breads
  • Determine flour tortilla ingredient ranges, what makes a desirable flour tortilla and various processes to produce tortillas
  • Identify sweet dough processing steps, equipment utilized, process control, the advantages and disadvantages of various processing methods for sweet dough hand make-up and production line make-up
  • Discuss laminated dough ingredient functionality, formulation and processing, including laminating techniques, for croissants, Danish, and puff pastries
  • Distinguish the different types of cakes and know the function of cake ingredients along with cake processing steps and equipment
  • Discover cake and yeast-raised doughnut ingredient function, formulation, and processing with an emphasis on quality control points to assure the best finished product, and how process variations impact the resulting doughnut quality
  • Define quality in a baked product and know how to "score" a bread productís internal and external characteristics. Understand how to deal with customersí complaints

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Enrollment and Location Information

Tuition scholarships are available for BEMA (Baking Industry Suppliers Association) members. In order to take advantage of the BEMA scholarship you must call AIB to register.

  • Mail: AIB, 1213 Bakers Way, PO Box 3999, Manhattan, KS 66505-3999
  • Phone: 785-537-4750, 800-633-5137 or 800-242-2534 (enrollments only)
  • Fax: 785-537-1493
  • Online: Add to Cart below
Printable enrollment form available here. (pdf)

Make check or money order payable in US dollars to: AIB.

International Participants (excluding Canada)
Please add $40 (US) handling fee to the tuition amount. Tuition and handling fee must be prepaid in US dollars.

The seminars will be held at the following locations.
Click on the City & State for hotel pricing and location.

Please check back often for additional dates and locations.

 Description/Location:Dates:Tuition:

Baking Industry 101
Chicago (Rosemont), IL, US

May 5 - 6, 2014$933.00

Baking Industry 101
Anaheim (Orange), CA, US

May 8 - 9, 2014$933.00
 

(Keywords: Baking, Basic, Formulation, Products)


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