BISCUIT PROCESSING COURSE

Learn how to benchmark each critical step of the process Learn to control quality and minimize production cost at the same time Learn an objective method to evaluate final product quality

This course is designed for:

Managers of retail biscuit bakeries

Managers of wholesale biscuit bakeries

 

Why should you attend?

Learn function of ingredients used for biscuits. Learn the stages of dough development and what you can use this knowledge to control quality. Learn how different mixing strategies affect the final product Learn control parameters of the biscuit process

Learn how to benchmark each critical step of the process Learn to control quality and

minimize production cost at the same time Learn an objective method to evaluate final product quality

Day 1

07.30               Breakfast

08:30               Orientation and introductions

08:45               World Baking Industries – Products and Market

09:30               Flour for biscuits- what you should know

10:30               TEA

10:45               Function of other ingredients- water, sugar, fats/oils, leavening, etc.

12:00               Fats and Oil Selection for Biscuit Production - Availability and functions of various fats in Biscuits and Cream fillings

13:00               Lunch break

14.00               Control of yeast and fermentation

15:00               TEA

15:15               Baking powders and baking soda- how they work and how to use them

16:00               Flavour Selection and Application for Baked

17:00               Adjourn

19:30               Dinner and Informal Discussions

Day 2

08:30               Mixing technology

09:30               Emusifiers and Enzymes

10:30               TEA

10:45               Oven function and control of baking. 

                        Oven heating profiles

11:45               Biscuit Processing & Technology

13:00               Lunch break

13:30               Bulk Handling of Major Ingredients

15:00               TEA

15:15               17:00   Adjourn

Day 3

8:30                 Packaging Machines and Technolgy

9:30                 Packaging Films (Bopp)

10:30               TEA

10:45               Food Laws

11:45               Marketing

12:30               Lunch break

13:30               Evaluation of biscuits- setting standards and linking problems with solutions

15:00               TEA

15:15               New product development

16:30               Valedictory

Event Details

Starts: 20th April 2017 9:00 AM
Ends: 22nd April 2017 5:00 PM

Price: Free

Type: Seminar

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