About Short Course

This is 3 days course, will cover theory and practical aspects of bread, whole wheat, multi grain bread; rusks; breads with fruits and nuts added; and bread rolls. the course will be focusing on formulation, mixing, and fermentation before production breads and rusk, At the end of the course, the participants should understand how to apply scientific concepts to the production of bread, artisan breads and rusks.

Schedule of the Course

Day 1 – December 19, 2016

 08:30 – 12:30 Function of ingredients and Bread Formulation

           • Wheat and flour

           • Flour additives

           • Function of water

           • Function and handling of yeast

           • Function of salt, sugar, and shortening in bread

***Demonstration at 10:00 AM: Hydration of raisins and feeding the starter

 12:30 – 01:30 Lunch

 01:30 – 03:00 Technology of mixing (including demonstration of mixing in raisins)

 03:00 – 03:15 TEA

 03:15 – 04:15 Science of Fermentation

           •  Chemical reactions

           •  pH and TTA

           •  Control of leavening

           •  Control of flavours

 04:15 – 05:00 Dough systems

           •  Sour Dough

           •  Sponge and system

 05:00     Demonstration: Mixing Ciabatta sponge

 05:30     Close

Day 2- December 20, 2016

 08:30 – 09:45 Foundation of artisan Breads

 09:45 – 10:00 TEA

 10:00 – 12:30 Hands-on practical baking

           •  Mix Ciabatta Dough at 10:00AM

           •  Mix sponges at 10:45, 11:15, and at 12:00

           •  Give the ciabatta dough folds at 10:45, at 11:30 and at 12:30

 12:30 – 01:30 Lunch

 01:30 – 05:00 Production of artisan breads

           •  Ciabatta

           •  French bread

           •  Braided bread

           •  Focaccia

           •  Fougasse

 05:00     Evaluation of bread

Day 3- December 21, 2016

 08:30 – 09:45 Formulation of RUSK

 09:45 – 10:00 TEA

 10:00 – 01:00 Production of RUSKS

 01:00 – 02:00 Lunch

 02:00 – 03:00 Evaluation

 03:30    End of Course

Course Duration 3 Days

For any query call/miss call-

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