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Participants can enroll for these programs any time during the year as per schedule to be followed by Upcoming Institute - AIBTI Total Program Price: US$ 2300 or Rs. 1,20,000 Join us now and get advantage of being Student of First Batch of AIBTI at special discounted fee.
MODULE 1- PRINCIPLES OF BREAD / ROLLS February - 22-24, 2012 Fee: US$ 500 or Rs. 26,000
MODULE 2- VARIETY BREADS / ROLLS February - 26-28, 2012 Fee: US$ 500 or Rs. 26,000
APPLIED BAKING TECHNOLOGY Correspondence Course Fee: US$ 295.00 or Rs. 15,000
Enroll for both Modules and get 100% wave off fee on Correspondence Course
MODULE 1- PRINCIPLES
OF BREAD / ROLLS
DAY ONE (08:30 AM to 05:00 PM) 8:30 AM to 12:30 PM Function of ingredients and formulation of breads Wheat, milling, and flour Flour additives Function of water Function and care of yeast Function of salt, sugar, and shortening in bread 12:30 to 1:30 PM 1:30 to 2:30 PM 2:30 to 2:45 PM Lunch break Mixing technology (includes demo of sponge and dough mixing) Break
2:45 to 3:45 PM Science of Fermentation Chemistry of fermentation reaction PH and TTA Controlling leavening Controlling flavor 3:45 to 5:30 PM Dough systems Straight dough Sponge and dough Liquid sponge 5:30 PM Adjourn
No-time dough
DAY TWO 8:30 to 9:45 AM Sourdough process Science of sourdough How to start the sour How to feed the sour Mixing the final dough
9:45 to 10:00 AM
Break
10:00 AM to 12:30 PM Preparation for bread production (2 days) Students scale ingredients Students set sponges Students set up equipment Students prepare utensils Students observe safe work habits Student observe Good Manufacturing Practices 12:30 PM to 1:30 PM 1:30 PM to 5:30 PM 5:30 PM DAY THREE 8:30 AM to 12:30 PM 12:30 PM to 1:30 PM 1:30 to 3:00 PM 3:00 to 3:15 PM 3:15 to 4:30 PM Makeup processes 4:30 to 4:45 PM 4:45 to 5:00 PM 5:00 PM Lunch break Hands-on bread production- Variation of dough systems and mixing procedures Adjourn
Hands-on bread production- Ingredient variations (using no-time dough process) Lunch break AIB Score class- Examine all products (ingredient variation and mixing/fermentation variation) and link causes and effects Break Control of the bread process Proofing and Baking Course exam Exam review Presentation of certificates
MODULE 2- VARIETY
DAY ONE 8:30 to 10:30 AM 10:30 to 10:45 AM
BREADS / ROLLS
10:45 AM to 12:30 PM Formulation and processing guidelines for pan variety breads Whole wheat, multigrain, high fiber, etc. How and why mixing and fermentation are different
How and why makeup procedures are different 12:30 to 1:30 PM 1:30 to 3:00 PM Lunch break
Formulation and processing guidelines for artisan breads-Handling whole grains, fruits, and nuts used in bread making Mixing and fermentation options Makeup options Proofing and baking options 3:00 to 3:15 PM 3:15 to 3:45 PM Break Demonstration: mixing raisin bread doughs with Pre-hydrated raisins and dry raisins
3:45 to 5:00 PM Using additives to improve product quality Enzymes Emulsifiers Oxidizing and reducing agents Gums 5:00 PM 5:15 PM Mix Ciabatta Sponge for tomorrow Adjourn
DAY TWO 8:30 to 9:45 AM Preparation for baking: Review formulations Pre-hydrate ingredients as needed Review production schedule Arrange ingredients and supplies for baking 9:45 to 10:00 AM Break
10:00 AM to 12:15 AM Sponge and dough mixing Ciabatta final dough Focaccia and Fougasse sponge Challah bread sponge Baguette sponge 12:15 PM to 1:15 PM Lunch break (Focaccia / Fougasse mixed at 12:45)
1:15 PM to 5:30 PM Hands-on bread production-Variety artisan breads Pannetone sponge Ciabatta Baguette Focaccia and Fougasse Challah bread 5:30 PM DAY THREE 8:30 AM to 9:45 AM 9:45 to 10:00 AM 10:00 to 11:00 AM Adjourn
11:00 to Noon Begin production of pan varieties Whole Wheat bread Fiber bread Multigrain bread Rye bread 12:00 PM to 1:00 PM 1:00 to 3:00 PM 3:00 to 3:15 PM 3:00 to 4:00 PM 4:00 to 4:30 PM 4:30 to 5:00 PM 5:00 PM Lunch break Finish production of pan variety breads Break AIB Score class- Examine all products (variety pan breads and hearth breads) and link causes and effects Course exam Exam review Presentation of certificates