Short Course on Bakery Ingredients December 8-10 2014

Residential Short Course on
Bakery Ingredients
Organized by Assocom India in Skill partnership with NSDC
December 8-10, 2014, AIBTM, Greater Noida, NCR, Delhi
Plan to attend this first-ever AIBTM Short Course
Why to attend
Course participants will learn the details of the function of ingredients as they relate to the
production of variety bakery products. Participants will also enhance their troubleshooting
and formulating skills relating to various types products.
Hands-on Training: Each lecture mixes classroom training with lab sessions where
participants will learn how to work with bakery ingredients to improve product quality,
manufacturing efficiency and profit from bakery products sales.
Who should attend?
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Production Supervisors
R&D Managers
Technical Service Technicians
Marketing and Sales Staff
Production Managers
QA/QC Managers
Ingredient Manufacturers/Suppliers
Trainers/Academicians/Students
Venue ASSOCOM INSTITUTE OF BAKERY TECHNOLOGY & MANAGEMENT (AIBTM)
30/25, Knowledge Park – III, Greater Noida – 201 306 (Delhi NCR)
T. +91-120-2428800, 9910287334 E [email protected], [email protected] www.aibtm.in
Course Fee Rs. 10,000.00 (India and SARC Countries) and US$ 600 (other countries)
including twin sharing accommodation with all meals at AIBTM Hostel. It should be paid in
advance to confirm the discount. Group discount of 10% for more than 3 participants from
the same organization.
Mode of Payment Though Cheque in favour of Assocom-India Pvt. Ltd. or RTGS/NEFT.
Registration Limited to 30 people (first come-first serve basis)
Last date of Registration November 25, 2014
Key Presenters The program will be taught by Industry experts Mr. M.R. Sundar , Dr. Suresh
Itapu Mr. K. Ravi (Ex. R&D Head, Britannia) along with Key Faculty of the AIBTM; Dr. Bindiya
Sharma, HOD, Mr. Anand Kishore,
Program Agenda
Time
Topic
Day 1 – December 8, 2014
Speaker
08.30
09:00
10. 00
11.00
11.15
12.15
Orientation
Introduction to bakery ingredients
Flour milling and Flours for different bakery products
Tea Break
Fats and oils in cookies
Starches-types, function and Application in baking
Dr. Bindiya Sharma
Dr. Suresh Itapu
Dr. Bindiya Sharma
Mr.. M.R. Sundar
13.15 pm
14:00
15:00
16.00
17.30
Lunch
Leavening systems in Cookies
Practical Baking- Variation of Flours
Practical Baking - Leavening agents in cookies.
Adjourn for the day
08.30
09.30
11.00
11.15
12.30
13.00
14.00
15.00
Day 2 – December 9, 2014
Sweeteners, Non-nutritive and high intensity sweeteners
Cookie (sweet biscuits ) Formulations
Tea break
Practical Baking-Variation of Sweeteners
Enzymes in baking
Lunch
Emulsifiers in baking
Gluten free ingredients
15.30
15.45
16.30
0515 pm
0900 am
0945 am
1015 am
1045 am
1100 am
1130 am
1200 noon
Tea
Trouble Shooting in Cookies
Product Evaluation – Lab
Adjourn for the day
Day 3 – December 10, 2014
Non-dairy, egg free alternates for bakery (Soy)
Role and Types of Yeast in Bakery
Multigrain options
Tea break
Role and functions of Eggs in cakes
Water, salt and food additives in Bakery
Preservatives in baking
1245 pm
0130 pm
Lunch
Practical Baking Variation of fats and oils in cakes
0415 pm
0445 pm
0515 pm
Shelf life of bakery products
Lab review
Valedictory
Dr. Suresh Itapu
Mr. M.R. Sundar
Dr. Suresh Itapu
Mr. M.R. Sundar
Dr. Suresh Itapu
Mr. M.R. Sundar
Mr. M.R Sundar
Mr. M.R. Sundar
Mr. K.Ravi
Dr. Suresh Itapu
Dr. Suresh Itapu
Mr. M.R. Sundar
Dr. Suresh Itapu
Mr. M.R. Sundar
Mr. K. Ravi
Mr. K. Ravi
Dr. Suresh Itapu
Mr. K. Ravi
Chef Pravin Srivastav and Dr.
Suresh Itapu
Mr. K. Ravi

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