Pan Bread Online
Pan Bread Online reviews the baking industry's use of the straight-dough, sponge-and-dough, liquid ferment, no-time, and continuous mixing processes and details the ingredients used in white pan bread production. The production of Pullman bread is also discussed. Adapted from AIB's Applied Baking Technology correspondence course, this online course can be viewed in several ways. Match your learning style with how you view the material.
You can view modules as narrated slide shows using Flash Player. Or you can use any browser to read the text at your own pace in HTML format. Supplemental materials can be viewed and printed using Adobe Acrobat Reader for PDF files. Use the self-check quiz to be sure you are ready to take the final exam.
Approximate time for narrated presentations: 41 minutes
Enrollments are accepted any time. There are no fixed starting dates. You will be given 60 days of access to the course upon enrollment. Students who complete the final exam with a score of 70% or above will receive a document of completion and 0.5 Continuing Education Units (CEUs).
- Internet Access
- E-mail Account (individual work or personal)
- Adobe Reader
||AIB International has been approved as an Authorized Provider by the International Association for Continuing Education and Training (IACET), 1760 Old Meadow Road, Suite 500, McLean, VA 22102; (703) 506-3275.
(Keywords: White Pan Bread, Pan Bread, Industry Profile, Production Methods, Processing Methods, Ingredients, Pullman Bread, Online, Internet)