Science of Baking

Everyone in the bakery knows what buttons to press, but many don’t know why. This intermediate course will empower you and your team to make better decisions in troubleshooting and product development; teach you how to get the most from your ingredients, improve your product and reduce waste.
Curso en Lí­nea Inglés
Science of Baking

Science of Baking

Autodirigido
Everyone in the bakery knows what buttons to press, but many don’t know why. This intermediate course will empower you and your team to make better decisions in troubleshooting and product development; teach you how to get the most from your ingredients, improve your product and reduce waste.
Curso en Lí­nea Inglés
Foundations Module
$302
$302
Ingredient Technology Module
$335
$335
Bread and Rolls Module
$259
$259
Cake and Sweet Goods Module
$222
$222

Science of Baking is the perfect next step for those who have already completed the Applied Baking Science course. Technical managers and those in technical, operational, and sales roles will gain in-depth knowledge about ingredients and equipment that will help them do their jobs more effectively. This course is also an ideal solution for employees whom the plant intends to move into a management role.

Module 1: Foundations

Begin your baking education with this introduction to the fundamental processes of baking and the rich history of the baking industry. In this course, you will learn the basic science and math skills required to be a successful baker. This course includes a digital copy of our Glossary of Baking Terms. This industry-trusted foundational reference will be your go-to as you continue your baking career.

Module 2: Ingredient Technology

This course will help you understand these challenges by exploring the uses and functions of ingredients in bakery products, from wheat and flour to dough strengtheners and other miscellaneous baking ingredients. This course will also prepare you for the Science of Baking: Bread & Rolls and Science of Baking: Cakes & Sweet Rolls.

Module 3: Bread and Rolls

Science of Baking: Bread & Rolls is an intermediate course that builds on the lessons in the Science of Baking: Foundations and Science of Baking: Ingredient Technology courses. This course delves deeper into the science of breadmaking and focuses on the products and processes applicable to pan breads, tortillas, flatbreads, and more.

Module 4: Cakes & Sweet Goods

Science of Baking: Cakes & Sweet Goods is an intermediate course that builds on the lessons in Science of Baking: Foundations and Science of Baking: Ingredient Technology. This course delves deeper into the processes and intricacies of a variety of baked goods such as cakes, pies, sweet doughs, snack cracker, icing, and more.

✴Group Discounts: If you need this training for a group of 10 or more, contact our Client Care team at info@aibinternational.com for a special group discount!

Module 1: Foundations

  • History and Ingredients
  • The Baking Process
  • Basic Arithmetic and Applied Mathematics
  • General and Organic Chemistry
  • Physics: Forces, Energy, Matter, Heat, and Temperature
  • Fundamentals of Biology
  • Nutrition
  • Bakery Ovens and Pans
  • Bakery Design and Layout
  • Food Labeling
  • Food Safety and Sanitation


Module 2: Ingredient Technology

  • Wheat and Flour
  • Flour and Dough Testing
  • Sugars and Sweeteners
  • Fats and Oils
  • Dough Strengtheners, Crumb Softeners, and Emulsifiers
  • Eggs and Egg Products
  • Milk and Milk Products
  • Starches and Gums
  • Yeast Foods, Oxidation, and Reduction
  • Yeast and Fermentation
  • Miscellaneous Baking Ingredients
  • Enzymes in Baking
  • Chemical Leavening
  • Staling of Baked Products

Module 3: Bread and Rolls

  • Dough Mixing and Fermentation Systems
  • Dough Processing
  • Bread Processing Equipment
  • The Science of Breadmaking
  • White Pan Bread
  • Variety Pan Breads
  • Hearth Breads
  • Hard and Soft Rolls and Bagels
  • Evaluation of Baked Bread
  • Tortillas, Pizza, and Flatbreads
  • English Muffins
  • Frozen Dough Production
  • Freezing Fresh Baked Products

Module 4: Cake and Sweet Goods

  • Cake Baking Technology
  • Pies
  • Muffins and Baking Powder Biscuits
  • Danish, Puff Pastries, and Croissants
  • Sweet Dough
  • Doughnuts
  • Cookies
  • Saltines and Snack Crackers
  • Icings and Glazes
  • The Science of Cake, Cookie, and Cracker Making

Each module in Science of Baking comes with an accompanying quiz to test your knowledge. You must receive a minimum score of 70% on each quiz to successfully pass. Upon successful completion of the course, you will receive a certificate of completion.
Excelente

Mucho material. Excelente experiencia de aprendizaje.

Steven Pham
Grupo Bimbo

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