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Hamburger Bun Solutions

Agenda | Video | Cancellation Policy | Enrollment and Location Information

The Hamburger Bun Solutions seminar demonstrates how to achieve consistent quality by using a combination of proper ingredient selection and processing conditions.

The seminar provides specific information useful to production supervisors about ingredients and processes used to make quality hamburger buns. Participants will split their time between instructor-led classes and hands-on labs that encourage interaction between instructors and seminar participants.

You will learn:

  • To relate how mixing and fermentation affect dough development and baked hamburger buns
  • To recognize the main ingredients in a hamburger bun formula and what they do to the dough
  • To identify common additives to a bun dough and why they are added
  • To recognize how flour selection and specifications can impact product quality

The seminar includes three afternoon lab sections. Participants will see how ingredient variations affect bun strength and volume in the first lab. The next two labs cover processing and fermentation variations.

 

Who should attend

Production managers and supervisors, research and development, technologists, quality assurance/quality control professionals.

Assessment methods

Workshops and class discussion.

Click here for Detailed Agenda

Topics and times are subject to change

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Enrollment and Location Information

  • 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 $50 (US) handling fee to the tuition amount. Tuition and handling fee must be prepaid in US dollars.

 Description/Location:Dates:Tuition:

Hamburger Bun Solutions
Manhattan, KS, US

Dec 2 - 5, 2014$1450.00
 

(Keywords: Hamburger, Bun, Production, Bread)


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