Bread Products Modules – live online tutor-led training course (3 mornings)

These online half day modules, inspired by our three day Bread Science & Technology course, are designed to provide an in-depth understanding of the key ingredients; key processes that transform raw materials into a dough matrix;  extending shelf life, and reducing quality and wastage issues.

Who should attend this course?  

Stores Managers, Plant Managers, Engineering Teams, Quality Assurance/Control and NPD roles. 

Each module will be delivered live online over the course of a morning (0930 - 1300 hours), participants will be sent log in details for a Microsoft Teams session. 

When you add this course to your basket the price will be calculated as if you wish to attend all three modules. You will be asked to select which modules each delegate will attend when you check out, the prices will be adjusted accordingly.

Module 1 – Ingredient technology 

Do you want to reduce costs, develop new and innovative products or resolve quality issues effectively? Understanding the ingredients used in your product and which impact they have on product quality is often key to achieve these objectives. This module will cover:

• Interpret common flour testing methods and understand flour specifications
• Understand the functionality of salt, ascorbic acid and fats
• Know what role enzymes and emulsifiers play in modern breadmaking

Module 2 – Key processes 

Understanding and optimising your process is essential to prevent quality faults, reduce waste and ultimately reduce costs. This module will provide a thorough understanding of the key processes that transform raw materials into a highly complex dough matrix which is baked into one of the world’s favourite staple food. During this course, delegates will gain an understanding of:

• The importance of dough development
• Different routes to achieve dough development
• The impact of moulding techniques and methods on product characteristics
• The processes taking place during proving
• The conversion from foam to sponge during baking

Module 3 -  Shelf-life, troubleshooting and quality assessment 

Many consumers use the shelf-life of breads to draw conclusions on its date of production and freshness. Consequently, breads with a longer best before date can be perceived as fresher than breads with a short best before date. Knowing which factors influence the best before date and how this can be extended can improve the attractiveness to consumers and reduce wastage.

Product quality faults are another common source of wastage and/or customer complaint. Using a systematic approach to identify and effectively resolve faults can save time and offers an opportunity to build-up in-house knowledge that can be utilised to respond to recurring issues. 

Whether your aim is to reduce costs, improve product quality, reduce wastage or increase consumer acceptance, this module will cover:

• How to extend the shelf-life of your product
• Troubleshoot effectively using a systematic approach
• Objectively quantify bread quality characteristics

Module 3 requires a good understand of raw materials and processes used to produce  breads. If you are new to the baking industry, we recommend attending Modules 1 & 2 first. 

Book now

When you add this course to your basket the price will be calculated as if you wish to attend all three modules. You will be asked to select which modules each delegate will attend when you check out, the prices will be adjusted accordingly.

Member / Non-member prices:
One module                £410 / £535
Two modules              £599 / £780
Three modules           £799 / £999