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Commercial Bread Course

Science of Commercial Bread Baking

$699.00 $499.00

June 8th, 2017

by Dr. Lin Carson and Dr. Gary Hou

Looking to hone your baking skills? This is a high paced course like no other in the industry. We know that you can’t abandon your job responsibilities for too long. Therefore, we have created a intensive technical day that will polish up your baking skills. We have packed it with so much information in a short amount of time, that we will need to work through lunch, between the classroom and the lab. You will be given a toolbox full of knowledge to utilize when you get back to work. Whether you’re a foreman, or a QA supervisor, this quick one day course will enhance your job skill and get you ready for the challenges that comes with your position.

Early Bird pricing until June 1, 2017.

SKU: 80109

Product Description

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

Course Schedule

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?
    • Salt
    • Yeast
    • Dough conditioners
    • Mold Inhibitors
    • Sweeteners
    • Whole grains/other flours
  • Why are minor ingredients important?
    • Malt
    • Milk
    • Whey
    • Buttermilk
    • Flavors
    • Colors

II. Fermentation Process (10-11 am)

  • Understand the different fermentation systems
  • Sponge
  • Biga
  • Poolish
  • Sourdough
  • Flour Brew
  • Water Brew
  • How to monitor your fermentation proccess
    • pH
    • TTA
  • 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
    • COAs
    • Farinograph
  • 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
  • Sheeter/molder
  • 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
  • Structure
  • Slicing
  • Mold
  • 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

Wheat marketing center logo

Located at: 1200 NW Naito Parkway, Suite #230, Portland, OR 97209

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