About Course

This course will include both soft

dough cookies as well as hard dough crackers and

sweet biscuits. the course combines scientific

theory, industry best practices, and hands-on

baking in a fast-paced three-days format. At the end

of the course, the participants should understand

the most important ways to make consistent

quality cookies and crackers.

Course Highlight

Day 1- December 21, 2016

08:00 Welcome and Orientation

08:30 Review of biscuit formulations

         •  Short dough

         •  Hard dough

10:15 TEA

10:30 Mixing technology

         •  Short dough

         •  Hard dough

12:00 Preparation for hands-on working the lab

12:30 Lunch break

13:30 Hands-on biscuit production- Variation of mixing

         •  Short dough

         •  Hard dough

17:00 Production evalution

17:30 End of day 1

Day 2- December 22, 2016

08:00 Questions, answers, and comments from day 1

08:30 science of fermentation

09:30 Control of makeup processes-hard dough

10:15 TEA

10:30 Control of makeup processes-soft dough

12:30 lunch break

13:30 Practical baking- Variation of makeup procedures

          •  hard dough

          •  soft dough

17:00 Product evaluation

17:30 End of day 2

Day 3- December 23, 2016

08:00 Questions, answers, and comments from day 2

10:15 TEA

10:30 Process Control for wafers

11:30 Production Adjustments to control spread, height and texture of biscuits

12:30 Lunch break

13:30 Formulation and new product development

         •  High moisture (soft) cookies

         •  Cremes and fillings

         •  Gluten-free

         •  Healthier

15:00 TEA

15:15 Controlling shelf life of biscuits

16:30 Course closure and valedictory

17:00 End of course

Course Duration 3 Days

LAST DATE OF REGISTRATION:

NOVEMBER 25, 2016

For any query call/miss call-

Mob-+918587999769