Published on June 26, 2016
1. AMERICAN INSTITUTE OF BAKING. BAKING SCIENCE AND TECHNOLOGY RESIDENCY COURSE Darren Hefford August – December 2015
2. Summary Section One – The Course Science Site Visits Cakes Bread and Roll Production Cookies and Crackers Section Two Campus facilities / equipment, faculty, living Section Three Overall course/experience summary
3. Science Key focuses Flour and types of flours (Theory and Prac) Cereals and grains Flour testing and reporting (Theory and Prac) Function of ingredient's and chemical reactions
4. Science Basic chemistry Wheat to flour Wheat milling process (flour treatment) Acids and bases ;pH and TTA; Water Activity Flour testing; flours variety (grains, ancient wheats) Emulsifiers and Enzymes Sweeteners/fats and oils Chemical leaveners
5. Science - Lab Demonstration of common flour and dough testing equipment We were given 2 flours in a canister and had to work out what blends and % of blends they were using the testing equipment. Experiments with fats, starches and gums, oils, chemical leaveners
6. Science Summary Positives Very knowledgeable and approachable lecturer. The ability to understand the science behind baking Negatives Classes at times too close together between exams. E.g. finishing one topic, moving onto another but the exam is a week later. I found that the closer the exam was to finishing the topic the easier it was for me to study. A lot of lecture material to memorise and study with homework and exams in 4 months.
7. Site Visit K-State Mills Manhattan KS Used for student research Understanding the milling process.
8. Cakes • Definition of different types of cakes – Batter Cakes (Shortening based - aerating properties, air and water emulsion) – Foam Cakes (egg based aerating properties) – Chiffon Cakes (combination of batter and foam cakes) • Function of Ingredients – Tougheners - Structure builders – Tenderizers – Moisteners – Driers – Flavourings
9. Cakes Key focuses: Ingredient functionality Ingredient composition Interaction of ingredients Manipulation of ingredients
10. Cake Lab Donuts (cake and yeast raised donuts) Sweet dough's Danish Pastry Puff Pastry Croissants Fruit Pies
11. Cakes • Cake Mixing Methods – Single stage – Creaming – Blending – Multi-stage – Continuous Mixing – High speed • Advantages and disadvantages of different mixing methods
12. Cake Summary Positives Lectures and practical lessons taught hand-in-hand Group scoring. Trouble shooting from day 1 lets you see the function of ingredients as well as reactions with too much of an ingredient or not enough. Negatives Much of the practical was on bench mixers. There was a continuous mixer which we only used twice. It would be good to spend a full day producing different types of batters for larger scale production.
13. Bread and Roll Production • Key focuses: – Dough development – Functions of ingredients – Makeup, proof, bake, finish – Scoring
14. Bread and Roll Production • Key focuses: – Pan variety breads – Hard and soft roll production – Dough systems – Hearth breads
15. Bread and Roll Production Summary Positives Hands on approach to Breads. Focus on function of ingredients (not as in depth as Science), dough systems and bread variety Work with bench partners for most of the classes. This is good if you have a knowledgeable partner and things flow. Produced products in small dough's on benches and also in teams using plant style machinery. Negatives Working with bench partners leaves room for the stronger partner to do most of the work while the other glides through the pracs.
16. Cookies and Crackers Mainly troubleshooting against control formulations. Made changes to given dough's based on theory. Teams had to give presentations based on results.
17. AIB Facility Facilities and faculty
18. Manhattan Kansas Westchester Apartments Highly recommended for any future students 10 minute drive to AIB Swimming pool, tennis courts, 24hr Gym. Transportation Very limited public transport as well as limited Taxis Recommend future students organise rental car services. Manhattan airport only 15minute drive.
19. Overall Comments Positives A Great experience, highly recommended. A great course for bakers wanting to learn the science of baking. It really is the next step from trade school with more detail around ingredient function in baking. The networking between international students. I made some great friends/contacts at the course and in the community. Negatives Being alone in a foreign country is not for everyone. I was completely out of my comfort zone although I do feel I have personally grown from this experience.
The 2016 meeting will be held in New Orleans, Louisiana, USA on June 27-30, 2016 at the Sheraton New Orleans Hotel.
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AIB 2016, Academy of International Business' Annual Meeting, United States of America, New Orleans, 27 - 30 June 2016
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