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Advanced Bread Troubleshooting

Troubleshooting breads and buns, Dough strengtheners, Enzymes, Oxidizers, Water activity, Product evaluation

Agenda | Cancellation Policy | Enrollment and Location Information

Advanced Bread and Roll Troubleshooting aims to make participants more effective production troubleshooters by fine-tuning knowledge of bakery products. Participants will learn proven troubleshooting techniques to reduce waste and improve quality.

Who Should Attend?

Troubleshooting and problem solving applications for experienced bakers and industry veterans.

Learning objectives

  • Troubleshoot and make acceptable bread from "trouble" dough scenarios.
  • Critique the breads made in lab.
  • Discuss the functions and types of enzymes, oxidizing agents, reducing agents, emulsifiers, and sweeteners used in bread production.
  • Compare techniques for controlling shelf-life of bakery products.
  • Describe the important parts of a strong food safety program.
  • Bread faults and how to resolve issues.

Prerequisites

  • Either Fundamentals of Bread and Roll Production or Variety/Artisan Bread and Roll Production
 

Students Say

"Great seminar and very talented instructors. I am very motivated to study baking science and art in greater detail."

"I found it informative and practical. It gives me the tools to better understand the baking process and to be more effective and efficient!"

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

 Description/Location:Dates:Tuition:

Advanced Bread Troubleshooting
Manhattan, KS, US

Jul 21 - 25, 2014$1711.00
 

(Keywords: Troubleshooting, Buns, Labeling, Enzymes, Seminar , Problem Solving, Breads )


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