Valuable as stand-alone training or as part of the Career Path Program.
Batter Cake Production guides students through hands on investigations of the function of ingredients, temperature control, cake mixing and processing, and develop problem solving skills with immediate on-the-job applications.
You'll learn:
- Major and minor ingredients affect cake quality
- Ingredient specifications can turn your suppliers into partners in success
- To formulate cakes and muffins from scratch
- To calculate water temperature to control batter temperature
- Mixing methods and procedures can affect quality
- Specific gravity affects cake quality
- To use product evaluation standards to improve product consistency
- To monitor pH and understand the impact on cake characteristics
Course Topics:
- Ingredients’ contribution to formula, flavor and functionality
- Critical steps in temperature control and mixing
- Batter systems
- Objective evaluation of products
- Formulation
- Mixing methods
- Pound cakes
- Muffins
- Industry standards on process controls
Testimonial:
"I think that this course was excellent. There was a fine balance between real world vs. instruction. Wellplanned and truly exhibits the level of industry experience of the instructors."
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Click here for Detailed Agenda, Topics and time are subject to change
Enrollment and Location Information
- Mail: AIB, 1213 Bakers Way, PO Box 3999, Manhattan, KS 66505-3999
- Phone: 785-537-4750, 800-633-5137 or 800-242-2534 (enrollments only)
- Fax: 785-537-1493
- Online: Add to Cart below
Printable enrollment form available here. (pdf)
Make check or money order payable in US dollars to: AIB.
International Participants (excluding Canada)
Please add $40 (US) handling fee to the tuition amount. Tuition and handling fee must be prepaid in US dollars.
Source: AIB International