Details
In this course you will understand the complete bread technology in one module at a time. The main focus area will be Bread Manufacturing Process, Ingredients Science, Food Science and Microbiology, Bread Equipments and Bakery Management. Apart from the traditional processes, advancement in industry will also be included. Candidate will also learn about the safety issues, regulations and how to manage the bakery.
Duration: 8 weeks (240 hours)
Fees: RS. 35000/-
Bakery Science (20 hours)
• Basic Chemistry
• Units and Measurement
• Baker’s Math
• Food Groups and their typical composition
• Carbohydrates, protein, lipids, Minerals and Vitamins
Food Microbiology (10 hours)
• Growth and Survival of Microorganisms in bread
• Yeast, molds, bacteria
• Food Spoilage, Food Born Illness, Allergens
Function of Ingredients and lab Analysis (40 hours)
• Role of major ingredients:
– Flour
– Water, Sugar, Salt
– Oil, Fat and Shortening
– Leavening Agents
• Role of minor Ingredients:
– Additives and Improvers,
– Preservatives,
– Emulsifiers,
– Enzymes
Bread Manufacturing Equipments (10 hours)
• Ingredient handling equipments
• Mixing Machines
• Types of Ovens
• Packaging Machines
Bread Manufacturing Processes (40 hours)
• Overview of Bread Industry
• Recipe Formulation
• Dough Mixing and Development
• Science behind Fermentation
• Baking Process
• Bread Characteristics, Faults and defects
• Bread Evaluation
Bread Production (80 hours)
• Hands on practice of
– Lean yeast dough
– Rich yeast dough
– Laminated dough
– Sweet dough
– Quick Breads
Advances in Bread Making (20 hours)
• Healthy breads
• Innovative Products
Food Safety and Quality Management (10 hours)
• Food Safety Fundamentals
• Food laws and regulation
• Quality Assurance
• Total Quality Management
Entrepreneurship Management (10 hours)
• Setting up business
• Business Organization and Structure
• Sales and Marketing
• Cost Control and Material Management
ASSOCOM INDIA is the premier consultancy for businesses in the food industry, specializing in research, documentation, marketing, public relations, corporate communications and also education, training and conferences. Established in 2001, Assocom’s industry expertise extends to wheat, cereals, grains, fruits and vegetables and food processing. Since inception, Assocom has had a strong team of permanent experts across India, Sri Lanka, Australia, USA, UK and Afghanistan.
As a part of industry support, Assocom has in‐house software development and IT related expertise. Assocom works closely with number of companies for development of software’s and BPO related consultancy and market research. The company is promoted by Mr. Raj Kapoor who has more than 20 years of experience in working with Grain, Food, and Feed industries. Assocom has been working in close association with various National and International Organizations and has actively participated and championed projects for Government such as Midday Meal Scheme, Fortification of Milk with Vitamins etc. It has also forged relations with many Agricultural Universities within India and with University of Kansas in US. Among the International organizations ASSCOM’s key associations include US Wheat Associates, American Soybean Association, AIB International, USA, Hyejeon College, Korea, Kansas State University, USA, Global Alliance for Improved Nutrition (GAIN), Geneva, Development Alternative Incorporation (DAI), Afghanistan, Grain Industry Alliance (GIA), USA, US High Bush Blue Berry Council, Nabim (Flour Mills Association of UK), NOM Ltd. UK, International Operative Millers Association, USA, Micronutrient Initiative of Canada etc. ...
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