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Variety/Artisan Bread and Roll Production

Investigation of the function of ingredients, Production of variety breads, Oven considerations, Nutritional value, Differences of pan and hearth style, and Freezing technology

Agenda | Cancellation Policy | Enrollment and Location Information

Variety/Artisan Bread and Roll Production teaches the art of variety/artisan breads and the science of efficient mass production of these popular products. The course develops an understanding of variety bread and roll systems applicable to the development of new products, problem-solving, and troubleshooting skills that can have an immediate positive effect on the production line.

Who Should Attend?

An excellent seminar for those looking to extend their skills beyond the basics and learn about different types of flours and variety/artisan product formulation and production.

Learning objectives

  • Summarize the function of ingredients in variety breads and rolls.
  • Identify variety grains used in baking.
  • Describe and perform the steps to make pan variety breads, tortillas, bagels, artisan breads, pizza, and variety rolls.
  • Taste the breads and rolls made in lab and identify differences.
  • Compare par-baking and freezing for alternatives to fresh baked breads and rolls.
  • Explain what happens in the oven to the dough and describe the various ovens used in baking.
 

Students Say:

"I really loved learning to bake such a variety of breads and the different properties of ingredients. Great class!"

"The labs were great. I enjoyed the way we were able to participate in the labs and classroom. I canít wait until the next class."

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:

Variety/Artisan Bread and Roll Production
Manhattan, KS, US

Jul 14 - 18, 2014$1711.00
 

(Keywords: Variety Breads, Formulation,Hearth Bread, Pizza, Tortilllas, Bagels, Whole Wheat, Grains, Sourdough, Baking, Seminar)


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