This training program is designed to equip participants with comprehensive knowledge in processing of Bakery and Bakery based products and understanding the regulatory framework. The course covers a wide range of topics, including basic and advanced processing techniques, packaging, labeling, quality control, and food safety regulations.
Bakery and Bakery Products and Its Regulation
4.1 Introduction
- Overview of bakery industry
- Key products: bread, biscuits, cakes, cookies, etc.
4.2 Processing Techniques
- Mixing, fermentation, baking, cooling
- Use of enzymes and emulsifiers
- Shelf-life extension techniques
- Gluten-free and specialty bakery trends
4.3 Packaging and Storage
- Moisture control and preservation
- Flexible packaging, MAP (Modified Atmosphere Packaging)
4.4 Regulatory Requirements
- FSSAI guidelines for bakery products
- Labeling (including allergen info), additives, and fortification norms
- Hygiene and GMP practices in bakeries
- Nutritional labeling and claims
Training Details
- Date: 19 & 20 / 05/ 2025
- Time: 19:00 to 21:00
- Fee: 999 per Participants
- Training Mode: Online
- Certificate, Study materials and class recording will be provided for revision.
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