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Fundamentals of Bread and Roll Production

Looking for the "why" of baking bread and rolls?

New to baking and not sure what bread and roll baking involves?
Do you want to enhance your bread troubleshooting skills?

Agenda | Cancellation Policy | Enrollment and Location Information

Fundamentals of Bread and Roll Production is AIBís foundation course for professional training in bread and roll production, and provides an in-depth look at the function of ingredients, the fundamentals of modern bread production, and an objective system of product evaluation.

Who Should Attend?

The basics for beginning bakerís, or a great refresher course for those wanting to brush up on their skills.

Learning objectives

  • Summarize the function of 16 ingredients in bread.
  • Calculate bakerís percent and water temperature for a dough.
  • Describe and perform the steps to make bread.
  • Compare the six common systems for bread and roll production
  • Critique the breads made in lab and identify faults.

Students Say:

"This is a good program to take at the start of your career to give you a basic understanding of baking."

"The facilities are excellent. The speakers are very knowledgeable and answer all questions. They go out of their way to answer questions and help after the lectures are over. I learned a lot but also feel inspired to continue learning."

Click here for Detailed Agenda

Topics and time 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.


Fundamentals of Bread and Roll Production
Manhattan, KS, US

Jul 7 - 11, 2014$1711.00

(Keywords: Training, Bread, Ingredients, Baking, Production, Problem Solving, Seminar )

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