Baking Foundations

Understand the science of baking from start to end when you explore key baking equipment, essential production steps, and ingredients and methods common in today's bakeries. This knowledge will be applied as you produce pan and hearth breads, tortillas, cakes, cinnamon rolls, and doughnuts.

Non-bakers and bakers new to the industry will excel in this crash course about common ingredients and processes used to make popular products in today's market. You'll become an armchair expert in pan breads, hearth breads, flour tortillas, sweet and laminated doughs, batter cakes, and doughnuts.

Our cake baking seminars will teach, inspire, and motivate you to dive deeper into the science of baking. You’ll add ingredient functions, temperature control, mixing, and processing to your toolkit, as you hone your problem-solving skills, all essential for an up-and-coming baking professional.

Build a knowledge base in breads and rolls as you discover how ingredients function, study the impacts of proper equipment, and explore proven production systems.

A balanced combination of classroom training and hands-on labs makes our Foundations: Cookies & Crackers seminar just what you need for improving product quality and manufacturing efficiency.

Master ingredient testing methods to validate specifications and produce quality product.

Glossary of Baking Terms is the authoritative source for information from Absolute Humidity to Zymase. Keep close at hand in your lab or office for quick reference.

Advance your career as a line worker, apprentice baker, or new member of bakery management with a basic understanding of a wide range of bakery products, the technology and science of baking, and related topics.

Completely understand ingredient formulations and interactions as you learn how and why the baking process works the way it does. Discover methods for dealing with variables and unexpected problems that may occur during production.

Meet the growing demand for clean label foods without sacrificing product quality or shelf-life

Take ownership of your impact in the baking industry, no matter how big or small it may be. This on-demand webinar series designed with new bakers and non-bakers in mind provides insight about ingredients and processes needed to make many of today's popular baked goods.

Grow your baking expertise with a strong foundation in bread manufacturing.

Learn a systematic approach to identifying root causes of common bread manufacturing challenges.

Understand the essential math, biology, chemistry, and physics concepts that underlie the baking arts and affect bread production.

Use tests and finished product evaluations to ensure quality and consistency of both flour and finished product, and understand the quality measures that affect your bottom line.

Discover the formulation and processing secrets behind top quality hamburger buns.

Perfect the quality characteristics and production techniques behind exceptional corn and flour tortillas

AIB International's Variety Hearth Breads Online course focuses on these unique product characteristics, ingredients and processing variations used in the production of hearth breads such as baguettes, ciabatta and sourdough. In this online baking specialist course, you'll learn the art of making artisan-level hearth breads!

Go beyond the basics: Learn what goes into making high-quality wheat and specialty breads!

Acquire targeted information about both core and secondary ingredients common to most baked goods, one simple module at a time in this online course.