Learn how to benchmark each critical step of the process Learn to control quality and minimize production cost at the same time Learn an objective method to evaluate final product quality
This course is designed for:
Managers of retail biscuit bakeries
Managers of wholesale biscuit bakeries
Why should you attend?
Learn function of ingredients used for biscuits. Learn the stages of dough development and what you can use this knowledge to control quality. Learn how different mixing strategies affect the final product Learn control parameters of the biscuit process
Learn how to benchmark each critical step of the process Learn to control quality and
minimize production cost at the same time Learn an objective method to evaluate final product quality
Day 1
07.30 Breakfast
08:30 Orientation and introductions
08:45 World Baking Industries – Products and Market
09:30 Flour for biscuits- what you should know
10:30 TEA
10:45 Function of other ingredients- water, sugar, fats/oils, leavening, etc.
12:00 Fats and Oil Selection for Biscuit Production - Availability and functions of various fats in Biscuits and Cream fillings
13:00 Lunch break
14.00 Control of yeast and fermentation
15:00 TEA
15:15 Baking powders and baking soda- how they work and how to use them
16:00 Flavour Selection and Application for Baked
17:00 Adjourn
19:30 Dinner and Informal Discussions
Day 2
08:30 Mixing technology
09:30 Emusifiers and Enzymes
10:30 TEA
10:45 Oven function and control of baking.
Oven heating profiles
11:45 Biscuit Processing & Technology
13:00 Lunch break
13:30 Bulk Handling of Major Ingredients
15:00 TEA
15:15 17:00 Adjourn
Day 3
8:30 Packaging Machines and Technolgy
9:30 Packaging Films (Bopp)
10:30 TEA
10:45 Food Laws
11:45 Marketing
12:30 Lunch break
13:30 Evaluation of biscuits- setting standards and linking problems with solutions
15:00 TEA
15:15 New product development
16:30 Valedictory
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