BAKERY PRODUCT DEVELOPMENT SHORT COURSE
WMC TECHNICAL TEAM
Course Description
The Bakery Product Development Short Course is a hands-on course taught by the Wheat Marketing Center Technical Team. The course is designed to provide you with a better understanding of formulation, processing technology, evaluation techniques, and the functionality of food ingredients in sponge cakes, pan breads, steam-buns, and hamburger buns.
This course is designed for flour millers, home and commercial bakers, quality control/quality assurance managers and technologists, technical services, ingredient suppliers, and scientists.
General 5-Day Course Schedule
- Welcome & Introductions
- Lecture: U.S. wheat classes and flour quality characteristics for bakery products
- Lab Workshops including production, testing, sensory evaluations, and optimization
- Market survey
- Report presentation
- Certificate presentation
Presentations/Course Materials
- June 12-16, 2023 Course Materials (access password expired 8/1/23)
- June 27-July 1, 2022 Course Materials (access password expired 8/1/22)