About Course
This course will include both soft
dough cookies as well as hard dough crackers and
sweet biscuits. the course combines scientific
theory, industry best practices, and hands-on
baking in a fast-paced three-days format. At the end
of the course, the participants should understand
the most important ways to make consistent
quality cookies and crackers.
Course Highlight
Day 1- December 21, 2016
08:00 Welcome and Orientation
08:30 Review of biscuit formulations
• Short dough
• Hard dough
10:15 TEA
10:30 Mixing technology
• Short dough
• Hard dough
12:00 Preparation for hands-on working the lab
12:30 Lunch break
13:30 Hands-on biscuit production- Variation of mixing
• Short dough
• Hard dough
17:00 Production evalution
17:30 End of day 1
Day 2- December 22, 2016
08:00 Questions, answers, and comments from day 1
08:30 science of fermentation
09:30 Control of makeup processes-hard dough
10:15 TEA
10:30 Control of makeup processes-soft dough
12:30 lunch break
13:30 Practical baking- Variation of makeup procedures
• hard dough
• soft dough
17:00 Product evaluation
17:30 End of day 2
Day 3- December 23, 2016
08:00 Questions, answers, and comments from day 2
10:15 TEA
10:30 Process Control for wafers
11:30 Production Adjustments to control spread, height and texture of biscuits
12:30 Lunch break
13:30 Formulation and new product development
• High moisture (soft) cookies
• Cremes and fillings
• Gluten-free
• Healthier
15:00 TEA
15:15 Controlling shelf life of biscuits
16:30 Course closure and valedictory
17:00 End of course
Course Duration 3 Days
LAST DATE OF REGISTRATION:
NOVEMBER 25, 2016
For any query call/miss call-
Mob-+918587999769
