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A learning resource for baking industry professionals

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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. Bread quality issues stem from 3 major categories: people, processes and ingredients. This course focuses on training the people aspect of bread production, and how to optimize everything else along the way. Review the most common bakery-related problems and science-based strategies on how to solve them, plus get a packet of bread formulas. We believe that if you master the knowledge in this module, you'll be well trained to handle quality control issues.    BAKERcertified Bread 10 includes: Problem solving strategies  Quality causes and solutions  Risk assessment  Score cards  Bread formulas    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. This course covers the three main functional ingredients in bread: wheat, gluten and water. The mechanisms of these ingredients are complex and require in-depth discussion. We believe that if you master the knowledge in this module, it lays the foundation for understanding the production of wheat-based bread. BAKERcertified Bread 1 includes:  Wheat properties and composition  Function and varieties of gluten  Role of water    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. This course explores key flour and dough testing techniques. We believe that if you master the knowledge in this module, it would better prepare you for flour quality changes in your bakery. But why focus so much on just one ingredient? It's because wheat flour is the largest ingredient at over 50% of your bread formulation. Small changes in its quality greatly affect it’s dough processing properties and final bread quality. BAKERcertified Bread 2 includes: Basics of wheat milling Breaking down flour components Testing and controlling flour quality    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. In this course, we dive into the function of two vital ingredients in yeast-based doughs: fat and emulsifiers. We believe that if you master the knowledge in this module, it will better prepare you for dealing with quality issues for your final product.  BAKERcertified Bread 3 includes: Types of fats and their uses Types of emulsifiers and their uses    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. This course covers the minor ingredients in baking bread: salt, sugar, dough conditioners, enzymes, whey, milk, eggs, fiber and flavors. Though used at low levels, each of the ingredients have effects on the feel and handling of the dough. The mechanisms of these ingredients are complex and require in-depth discussion. We believe that if you understand the knowledge in this module, it will help you master the production of wheat based bread.   BAKERcertified Bread 4 includes:  Key minor ingredients like eggs, milk, salt, sugar, dough conditioners, enzymes, fibers and more.  Function  Application    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.   This course explores yeast, fermentation, and the different dough systems that are used in the baking industry. Understanding the role of yeast and dough systems will help you duplicate the same product on different lines, and give you the upper hand in controlling the use of processing aids. We believe that if you master the knowledge in this module, it would improve bread processing in your bakery.   BAKERcertified Bread 5 includes: Types of Yeast Fermentation and Preferments  Straight Dough System Sponge and Dough System Flour Brew System Water Brew System  Fermentation Controls    Check out other courses in this series. Read More

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