Specializations: Variety Pan Breads

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Specializations: Variety Breads & Rolls

Specializations: Variety Pan Breads

Expand your offerings and your skill set with our variety bread training!

Take your skills to the next level and learn to develop innovative breads and rolls – then see an immediate return on your investment when your new products grow your company and your career! Our variety pan breads training provides you with hands-on experience so you can create bread products that help you stand out from the baking majority. Grasp the science behind mass production and learn product development, problem solving, and troubleshooting skills that carry over to your own operation.

Experience Level

Anyone who already has some established skill in baking but wishes to dive into specialty breads will gain a wealth of information from this training. Production supervisors and managers, R&D managers and technologists, QA and QC managers and technologists, and technical service personnel will reap the benefits of this hands-on workshop.

After this seminar you’ll know how to:

  • Use variety grains and flours to produce unique products
  • Make pan variety pan breads
  • Evaluate finished products for quality

Upon successful completion of this course you will receive 3.4 continuing education units.

Time Activity
8:00 a.m. Welcome and Introductions
8:30 a.m. Variety Pan Breads (Whole Wheat, Whole Grain, Multigrain)
  • Introduce the formula variations associated with making variety pan breads such as wheat, whole grain, whole wheat, and multigrain breads.
  • Highlight the processing and ingredient differences between the various types of variety pan breads compared to white pan bread production and products.>/li>
10:45 a.m. Break
11:00 a.m. Pre-Lab
12:00 p.m. Lunch (on your own)
1:00 p.m. Variety Pan Bread Lab – Large Scale
  • Make whole wheat, multigrain, and cracked wheat breads
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Lab Review
  • Evaluate breads made in previous day’s lab
9:00 a.m. Variety Flours
  • Introduce flours and grain products used in many variety breads and rolls
  • Highlight the differences between the forms of grain products available
10:45 a.m. Break
Noon Lunch(On Your Own)
1:00 p.m. Variety Pan Bread Lab - Bench
  • Produce American rye, dark rye, and raisin breads
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Pre-Lab
8:30 a.m. Variety Pan Bread Lab - Bench
  • Formulate your own whole grain and multigrain breads
Noon Lunch (on your own)
1:00 p.m. Lab Review
  • Evaluate breads made in previous day’s lab and today’s lab
  • Teams report on formulation results
2:30 p.m. Course Review and Exam
3:00 p.m. Adjourn

Enrollment Information

Cancellation Information

  • Enroll by calling your local office.
  • Enroll online: add 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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