Foundations: Cookies and Crackers

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Foundations: Cookies and Crackers

Foundations: Cookies and Crackers

Explore ingredients and techniques with hands-on baking education workshops in our pilot plant.

A balanced combination of classroom training and hands-on labs makes Foundations: Cookies & Crackers just what you need for improving product quality and manufacturing efficiency. This multi-day baking training not only teaches you how to create cookies and crackers, but shows you the science behind it all – such as ingredient interactions, processing methods, and how to measure characteristics.

Experience Level

With this baking training seminar, you can train new hires, bring long-term employees’ skills up-to-date, or give your sales force the knowledge they need to relate to your customers. This is the perfect seminar for someone in a new role or just beginning in the industry.

After this Cookies and Crackers Training seminar, you’ll know how to:

  • Select ingredients for specific functions in cookie and cracker products
  • Gauge how different processing techniques will affect your cookies and crackers
  • Evaluate final products

Upon successful completion of this course you will receive 3.1 continuing education units.

Time Activity
8:00 a.m. Welcome and Introductions
  • Introduce cookie market and products
8:45 a.m. Flour
  • Discuss why the composition of flour is important
  • Identify the major and minor parts of wheat
  • Identify the different types of wheat
  • Explain the differences in flour types and their optional treatments
10:30 a.m. Break
10:45 a.m. Sweeteners
  • Discuss functions of sweeteners in cookies
  • Compare common sugar forms used in cookies
  • Describe characteristics of common sugars, such as forms of sucrose, molasses, honey, invert, and malt
12:00 p.m. Lunch (On Your Own)
1:00 p.m. Hands on Lab – Flour and Sweetener Cookie Variations
  • Hands-on baking lab covering the application of flour and sweeteners, and their effects on cookie characteristics
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Review Previous Day's Learning
8:30 a.m. Fats and Oils
  • Identify characteristics and functions of fats and oils in cookies and crackers
  • Distinguish properties of common bakery oils and fats used in cookies and crackers
9:30 a.m. Break
9:45 a.m. Minor Ingredients
  • Relate the function of eggs, milk, leavening agents, salt, dough conditioners, and inclusions in cookies and crackers.
10:45 a.m. Break
11:00 p.m. Formula Balance Principles
  • Summarize the ingredient interactions and levels needed to properly balance a cookie formula.
12:00 p.m. Lunch (On Your Own)
1:00 p.m. Lab – Fats and Leavening Cookie Variations
  • Hands-on baking lab covering fats, oils, and leavening systems and their applications in cookies
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Review Previous Day's Learning
8:30 a.m. Processing Methods for Cookies
  • Contrast equipment used to make wire cut, deposited, extruded, and rotary molded cookies.
9:45 a.m. Break
10:00 a.m. Basics of Fermentation
  • Explain what happens during fermentation
  • Recognize common adjustments to control fermentation
11:00 a.m. Mixing and Mixers
  • Describe the purpose of mixing and what happens do to the dough as it mixes
  • List common types of mixers for cookies and crackers
  • Identify common adjustments to mixing
12:00 p.m. Lunch (On Your Own)
1:00 p.m. Hands on Lab – Cookie Production
  • Hands-on principles and applications of rotary moulding, wire-cutting, and depositing processing techniques, and discussion of the principles of sandwiching cookie and cracker products
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Review Previous Day's Learning
8:30 a.m. Ovens and Baking
  • Identify the changes that occur during baking to transform dough into baked products.
  • Recognize ovens and common setpoints used in cookies and crackers
9:15 a.m. Break
9:30 a.m. Processing Methods for Crackers
  • Review the equipment and processed used to produce crackers.
10:30 a.m. Hands on Lab – Cracker Production
  • Mixing cracker doughs
11:30 p.m. Lunch (On Your Own)
12:30 p.m. Hands on Lab – Cracker Production
  • Processing and baking of cracker doughs
4:00 p.m. Course Review and Exam
5:00 p.m. Course Concludes

Enrollment Information

Cancellation Information

  • Enroll by calling your local office.
  • Enroll online by adding to cart below

Taxes will be added to stated seminar fees as applicable.

Date & Location

For seminars accepting enrollments, click on the city and state below for hotel information and a location map.

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