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BAKERcertified Bread is a series of courses designed to cover the key components of yeast-based dough production and provide a well-rounded overview of essential ingredients and processes.   Time to take a deep dive into the variety of mixer actions and the importance of processing steps up until the oven. This course discusses the importance of mixing the dough to optimum development. Then, it goes into dough transporting or conveying and next cover dividing and intermediate proofing. Travel down the line into sheeting, moulding, and panning as well. Once in the pan, the dough goes into its final proofing stage, seeding and scoring. This entire flow will be covered during this module.   BAKERcertified Bread 6 includes: Purpose of Mixing Stages of Mixing Mixer Design  Types of Mixers Dough Dividers and Rounders Proofing Stages Seeding and Top Cuts   Check out other courses in this series Read More

BAKERcertified Bread is a series of courses designed to cover the key components of yeast-based dough production and provide a well-rounded overview of essential ingredients and processes. Baking is that crucial process that turns a dough piece into palatable bread. This course follows that journey, starting with types of ovens and heat sources, then on to how to control oven parameters to influence the final product, and finally how to properly and efficiently cool bread. Plus, learn how you can use thermal profiling during the baking step to save time and improve quality. We believe that if you master the knowledge in this module, your bakery will produce bread products more efficiently.   BAKERcertified Bread 7 includes: Types of Ovens Types of Heat Transfer  Baking Parameters  Stages in the Oven  Thermal Profiling  Using a Step Profile  Cooling    Check out other courses in this series Read More

BAKERcertified Bread is a series of courses designed to cover the key components of yeast-based dough production and provide a well-rounded overview of essential ingredients and processes. Successful bread production doesn't stop after the baking step. Moving your product from the plant all the way to the customer means paying careful attention to the packaging process, quality control and shelf life capabilities. This course explores best practices, key equipment and materials, and quality control program goals to uphold bread freshness and quality. We believe that if you master the knowledge in this module, your bakery will output a successful product.    BAKERcertified Bread 8 includes: Bread slicing Packaging equipment and materials Quality control program Raw ingredient receiving Shelf life Texture and staling Mold inhibiting   Check out other courses in this series Read More

BAKERcertified Bread is a series of courses designed to cover the key components of yeast-based dough production and provide a well-rounded overview of essential ingredients and processes. The goal of an ingredient receiving quality program is to produce top-notch products in a consistent manner. When ingredients like flour are not managed well, it can be detrimental to process efficiency, cutting into your bottom line. This course explores quality specifications for flour, both physicochemical and rheological, and how to set up a flour receiving program. We believe that if you master the knowledge in this module, your dough processing and plant efficiency will run smoothly.   BAKERcertified Bread 9 includes: Flour receiving program Batch rejection or acceptance Quality specifications for flour Physicochemical and rheological parameters Flour spec sheet Flour quality issues Importance of flour quality program   Check out other courses in this series Read More

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