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.
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.
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.
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.
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.
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.
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.
BAKERcertified 8: Packaging, Quality & Shelf Life
Successful bread production doesn’t stop after the baking step. Moving your product from the plant all the way to the customer means paying careful attention to the packaging process, quality control and shelf life capabilities. This course explores best practices, key equipment and materials, and quality control program goals to uphold bread freshness and quality. We believe that if you master the knowledge in this module, your bakery will output a successful product.
BAKERcertified 9: Ingredient Receiving & Quality for Flour
The goal of an ingredient receiving quality program is to produce top-notch products in a consistent manner. When ingredients like flour are not managed well, it can be detrimental to process efficiency, cutting into your bottom line. This course explores quality specifications for flour, both physicochemical and rheological, and how to set up a flour receiving program. We believe that if you master the knowledge in this module, your dough processing and plant efficiency will run smoothly.
BAKERcertified 10: Problem Solving and Formulations
Bread quality issues stem from 3 major categories: people, processes and ingredients. This course focuses on training the people aspect of bread production, and how to optimize everything else along the way. Review the most common bakery-related problems and science-based strategies on how to solve them, plus get a packet of bread formulas. We believe that if you master the knowledge in this module, you’ll be well trained to handle quality control issues.
