Function of Ingredients

A favorite course for those in the baking industry, this online course gives you the knowledge to improve your product and troubleshoot. You will gain a deep understanding of the function of core and secondary baking ingredients commonly found in baked goods and how to store and handle them. Work at your own pace and assess your understanding with pre- and post-tests to gain the knowledge you need to further your baking career.
eLearning 7 hours English, Spanish
Function of Ingredients

Function of Ingredients

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A favorite course for those in the baking industry, this online course gives you the knowledge to improve your product and troubleshoot. You will gain a deep understanding of the function of core and secondary baking ingredients commonly found in baked goods and how to store and handle them. Work at your own pace and assess your understanding with pre- and post-tests to gain the knowledge you need to further your baking career.
eLearning 7 hours English, Spanish
English
$460
$460
Spanish
$460
$460

Function of Ingredients is a great course for bakers, research and development teams, production and line supervisors, and managers. This course comprises 11 modules into two sections: Core Ingredients and Secondary Ingredients.

If you’re seeking to enhance your understanding of ingredients, you will gain a wealth of practical information from this baking training course.

✴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!

Function of Ingredients comprises 11 modules into two sections:

Core Ingredients

  • Flour
  • Salt
  • Water
  • Yeast
  • Fats and oils
  • Sweeteners

Secondary Ingredients

  • Milk solids
  • Mineral yeast foods
  • Mold inhibitors
  • Dough conditioners such as enzymes
  • Dough conditioners such as oxidizers, reducers, and emulsifiers

Each interactive lesson in Function of Ingredients has built-in quizzes to test your knowledge. The Core Ingredients and Secondary Ingredients sections each have a pre- and post-test. One attempt is allowed on the pre-test, and a maximum of three attempts are allowed on the post-test. You must receive a minimum score of 80% on each post-test to successfully pass. Upon successful completion of the course, you will receive a certificate of completion and 0.7 continuing education credit.

You have up to three years to complete the course.

To complete this course, you should have the following:

  • Internet access
  • Email account (must be individual)
  • The latest version of Chrome or Firefox. Learn More
Exceptional and very self-explanatory

Princewill Jacob
Sundry Foods

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