Introduction to Technical Aspects of Plant Baking
The Federation of Bakers, in conjunction with Leeds City College, runs a 2-day Introduction to Plant Baking Course. This course has been well received by candidates who have praised the course content and the insight it has given them of the baking process and methods of production.
The content of the course focusses on bread and roll production and gives a practical introduction to the bread making process in the plant baking industry. It aims to give candidates a sound knowledge of the effect on the finished product of ingredients, process technology and process control. The focus is on understanding quality, faults and their causes, fault analysis techniques, problem solving paths and solutions.
The course is based around an interactive learning approach with delegates actively involved in the whole of the bread making process, each making a loaf of their own. This is supported by some theoretical work into ingredients and their role in the baking process, quality and measurement and the possible faults and what causes them.
This course is aimed at staff who would benefit from an overview of the baking process such as sales or account management, technical, engineering/maintenance staff, new managers, managers from non-production disciplines or Production supervisors.
Content:
- Ingredients
- Breadmaking
- Processes
- Quality
- The Shelf life of Bread
- Fault diagnosis
- Problem Solving
- Equipment
- Measurement
Who should attend:
- Bakery supervisors
- Team leaders
- Management trainees
- Technical managers
- Employees with management potential
- New Managers
- Managers from non-production disciplines
Course Duration:
Two days
Accommodation:
Hotel accommodation is not included, but a list of recommended local hotels can be provided on request.
For further information or to book places please contact Caroline Ford at the Federation office on 020 7420 7190 or email caroline.ford@bakersfederation.org.uk