Principles of Plant Baking

This is an intensive group of independent modules giving an in-depth grounding in the basic principles of the industrial baking process and the practical management of that process in the workplace.

From raw materials to slicing and packing it provides candidates with everything they need to know about the plant baking of bread, morning goods and spciality products and the factors which affect that process on a day to day basis. Fault analysis and correction is a key element and the course includes project work based on problems experienced in the workplace.

MODULE 1 - CORE

This 3-day course underpins the Principles course and all delegates considering attending one of the specific product options should attend the core module.

This module gives an in-depth grounding in the key underpinning skills and knowledge of the bread making process. Covering the raw materials, the use and effects of enzymes and the principles and practicalities of dough formation.

MODULE 2 – PAN BREAD

Building on the core module 1 looks at the specific issues surrounding the production of Pan Bread. Covering formulations, fault finding and product care this module also includes a significant product development exercise to tie the learning together.

MODULE 3 – MORNING GOODS

This module focuses on the growing market of morning goods or bakery snacks.

MODULE 4 – SPECIALTY BREADS

This module focuses on specialty products, covering fruited products, nuts and spices, laminated products and French and Italian style breads

WHO SHOULD ATTEND?

Bakery supervisors/team leaders
Employees with management potential
Management trainees
Production/technical managers
Managers from production related disciplines

COURSE DURATION:

four separate modules of three days