Introduction to Plant Baking
This 2-day course has been well received by candidates who have
praised the
course content and the insight it has given them of the baking process
and
methods
of production.
The course concentrates on bread and roll production and gives a practical
introduction to the bread making process in the plant baking industry. It aims to
give candidates a sound knowledge of the effect on the finished product of
ingredients, process technology and process control. The focus is on understanding
quality, faults and their causes, fault analysis techniques, problem solving
paths
and solutions.
The course is aimed at staff who would benefit from an overview of the baking
process such as sales or account management, technical, engineering/maintenance
staff, new managers, managers from non-production disciplines or Production
supervisors.
The course is based around an interactive learning approach with delegates
actively involved in the whole of the bread making process, each making a loaf of
their own. This is supported by some theoretical work into ingredients and their
role in the baking process, quality and measurement and the possible faults and
what causes them.
The course concentrates on bread and roll production giving a practical
introduction to the bread making process in the plant baking industry. It aims to give
candidates a sound knowledge of the effects on the finished product of
ingredients, process technology and process control.
CONTENT
- Ingredients
- Breadmaking
- Processes
- Quality
- The Shelf life of Bread
- Fault diagnosis
- Problem Solving
- Equipment
- Measurement
WHO SHOULD ATTEND
- Bakery supervisors
- Team leaders
- Management trainees
- Technical managers
- Employees with management potential
- New Managers
- Managers from non-production disciplines
COURSE DURATION
Two days
Contact Caroline Ford at the Federation for details