BAKERpedia Certified Bread Courses

We are pleased to announce our new line of certified courses that go in-depth into the science of bread baking. Here you’ll find bread production training that tackles all the essential ingredients and processes to help increase yield and productivity of your employees.

Quickly preview the courses to see which one (or all of them) is right for you:

BAKERcertified Bread 1: Flour, Water and Gluten

This course covers the three main functional ingredients in bread: wheat, gluten and water. The mechanisms of these ingredients are complex and require in-depth discussion. We believe that if you master the knowledge in this module, it lays the foundation for understanding the production of wheat-based bread.

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BAKERcertified Bread 2: Flour Quality and Testing

This course explores key flour and dough testing techniques. We believe that if you master the knowledge in this module, it would better prepare you for flour quality changes in your bakery. But why focus so much on just one ingredient? It’s because wheat flour is the largest ingredient at over 50% of your bread formulation. Small changes in its quality greatly affect it’s dough processing properties and final bread quality.

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BAKERcertified Bread 3: Fat and Emulsifiers

In this course, we dive into the function of two vital ingredients in yeast-based doughs: fat and emulsifiers. This module will better prepare you for dealing with quality issues for your final product.

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BAKERcertified Bread 4: Minor Ingredients

This course covers the minor ingredients in baking bread: salt, sugar, dough conditioners, enzymes, whey, milk, eggs, fiber and flavors. Though used at low levels, each of the ingredients have effects on the feel and handling of the dough. The mechanisms of these ingredients are complex and require in-depth discussion.

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BAKERcertified Bread 5: Yeast and Dough Systems

This course explores yeast, fermentation, and the different dough systems that are used in the baking industry. Understanding the role of yeast and dough systems will help you duplicate the same product on different lines, and give you the upper hand in controlling the use of processing aids.

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BAKERcertified 6: Mixing and Processing

Time to take a deep dive into the variety of mixer actions and the importance of processing steps up until the oven. This course discusses the importance of mixing the dough to optimum development. Then, it goes into dough transporting or conveying and next cover dividing and intermediate proofing. Travel down the line into sheeting, moulding, and panning as well. Once in the pan, the dough goes into its final proofing stage, seeding and scoring. This entire flow will be covered during this module.

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BAKERcertified 7: Baking and Cooling

Baking is that crucial process that turns a dough piece into palatable bread. This course follows that journey, starting with types of ovens and heat sources, then on to how to control oven parameters to influence the final product, and finally how to properly and efficiently cool bread. Plus, learn how you can use thermal profiling during the baking step to save time and improve quality. We believe that if you master the knowledge in this module, your bakery will produce bread products more efficiently.

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