Who should attend?
- Production Line Leads/Supervisors/Forman
- QA Supervisors/Managers
- Technical Support Personnel
- Research & Development Personnel
- Anyone problem solving with fermented dough on a high speed line
I. Fundamentals of Ingredients (9-10 am)
- Discuss the importance of flour and gluten
- Understand the role of water and water absorption
- What are the other functional ingredients?
- Dough conditioners
- Mold Inhibitors
- Whole grains/other flours
- Why are minor ingredients important?
II. Fermentation Process (10-11 am)
- Understand the different fermentation systems
- Flour Brew
- Water Brew
- How to monitor your fermentation proccess
- Lab – create a sponge, flour brew, and water brew and monitor for pH/TTA
III. Mixing Process (11-12 pm)
- How to determine water absorption
- What is Gluten hydration and gluten development?
- Are the hydration of other ingredients important?
- Lab: Mix a straight dough vs sponge. See the difference in mixing time and temperature
IV. Intermediary Processes (12-12.30 pm)
- The importance of dough conditioners and proper mixing/hydration
- Dough conveying, dough pumps, dough dumps
- Intermediate proofer
- Water scoring/toppings
- Lab: Scaling, dividing, rounding, sheeting, molding, topping treatments
Working Lunch (12.30-1 pm)
V. Final Proof (1-1.30 pm)
- What does temperature and relative humidity (RH) do?
- Importance of the right temperature and RH combination
- Monitoring your proofing process
- Lab: Final Proof
VI. Baking (1.30-2 pm)
- Difference between direct and indirect fired ovens.
- Function of baking pans
- Understanding the S curve on your thermal profile
- Understand zone manipulations
- How to stop oven spring
- How to delay staling
- How to manipulate the color
- Lab – study the thermal profile of bread baking in the oven
VII. Cooling (2-2.30 pm)
- The function of cooling bread
- Slicing requirements
- Packaging requirements
- Lab – slice and package bread of different internal temperatures.
VIII. Quality (2.30-3 pm)
- How to create a score card.
- How to quantify texture and color.
IX. Q&A (3-4 pm)
- When Farinograph parameters look unusual
- Common pan bread issues
- Common bun and roll issues
- Other common problems like mottled skin, blisters, white corners, sloped crowns.
Held at the
Located at: 1200 NW Naito Parkway, Suite #230, Portland, OR 97209