This bundle will allow you specialize in the production of variety pan breads and hamburger buns. You’ll be trained in the unique product characteristics, ingredients and processing variations used in the production of hamburger buns, hot dog buns, and pan breads. Discover internal and external characteristics of the finished product.
Variety Pan Breads and Hamburger Buns Online
This specialization will allow you concentrate in the production of variety pan breads and hamburger buns. You’ll be trained in the unique product characteristics, ingredients and processing variations used in the production of hamburger buns, hot dog buns, and pan breads. Discover internal and external characteristics of the finished product.
Alongside the two specialization courses, you’ll receive access to the core courses below:
Baker’s Math and Science
Focuses on essential math, biology, chemistry, and physics topics that affect bread production. Offered in both English and Spanish, this course provides the foundation you need to advance your career as a baking professional.
Bread Manufacturing Process
Understand the complete bread manufacturing process. This course makes a great follow-up to the companion course Function of Ingredients and is also available in Spanish. It covers steps from scaling through dough systems, and finishes with dividing through packaging.
This training focuses on those tests and finished product evaluation processes that ensure quality and consistency of both flour and finished product. Understand typical dough rheology tests, corrections for off-target readings, quality attributes of white pan bread and more!
This course presents a systematic approach to identifying root causes of common bread manufacturing problems. It’s an excellent follow-up to Bread Manufacturing Process, and is offered in Spanish and English. It covers ordering steps in a troubleshooting model, potential causes for common quality problems and more!
Function of Ingredients
Acquire targeted information about both core and secondary ingredients common to most baked goods. Understand how core ingredients like flour, salt, and water contribute to final products, what secondary ingredients such as oxidizing agents and emulsifiers do, and the effects of over- or under-use of both core and secondary ingredients.
- Internet access
- Email account (individual)
- Computer/Device Requirements