This training program is designed to provide knowledge of bakery science and bakery product processing. It covers principles of baking, ingredients, manufacturing processes, quality parameters, equipment, and food safety aspects related to biscuits, breads, and cakes.
Training Schedule
- Duration: 4 Days
- Dates: 09 February to 12 February
- Batch: Evening Batch
- Timing: 07:30 PM – 10:00 PM
Training Content
Introduction to Baking & Bakery Products
- Introduction to Baking Industry
- Principles of Baking
- Types of Bakery Products
- Biscuits
- Bread
- Cakes
- Overview of Baking Process
- Stages of Baking with Flow Charts
- Discussion & Q&A
Ingredients and Their Role in Baking
- Key Ingredients Used in Bakery Products
- Flour
- Sugar
- Fats & Oils
- Eggs
- Leavening Agents
- Emulsifiers & Improvers
- Role of Each Ingredient During Baking
- Quality Parameters of Raw Materials for
- Biscuits
- Cakes
- Breads
- Common Ingredient Defects & Their Impact
- Discussion & Q&A
Biscuit & Cake Manufacturing Process
- Types of Biscuits
- Biscuit Manufacturing Overview
- Steps in Biscuit Production
- Quality Parameters of Finished Biscuits
- Cake Processing Overview
- Types of Cakes
- Quality Parameters of Finished Cakes
- Common Processing Problems & Solutions
- Discussion & Q&A
Equipment, Layout & Food Safety
- Bakery Equipment Overview
- Equipment Layout & Design
- Basic Plant Layout for Bakery Units
- Food Safety & Hygiene Practices
- Quality Control in Bakery Products
- Packaging & Storage of Bakery Products
- Final Review Session
- Question & Answer Exercises
Certification & Access
- Certificate: Certificate of Participation / Completion
- Certificate Validity: Lifetime
- Class Access Validity: Lifetime
Training Fee
- Fee: ₹1500 only
