Biscuit Processing Course - aibtm.in
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BISCUIT PROCESSING COURSE MARCH 20-22, 2018 AIBTM, GREATER NOIDA This course is designed for: • Managers of retail biscuit bakeries. • Managers of wholesale biscuit bakeries. REGISTRATION FEE: 15,000 Payment Details Name and address of Bank: Punjab National Bank, ECE House, K.G. Marg, New Delhi-110 001, India Name of Account holder: Assocom-India Pvt. Ltd. Account Number: 1120002100061411 www.aibtm.in W: Contact Us Assocom Institute of Bakery +91-120-2428800 T: +91-120-2428811 F: +91-9910372224, 9910375200 M: [email protected] E: Greater Noida - 201306, U.P. (Delhi NCR). Technology & Management Plot No. 30/25 Knowledge Park - III Why should you attend? Learn function of ingredients used for biscuits. Learn the stages of dough development and what you can use this knowledge to control quality. Learn how different mixing strategies affect the final product Learn control parameters of the biscuit process. Learn how to benchmark each critical step of the process Learn to control quality and minimize production cost at the same time Learn an objective method to evaluate final product quality. +91-9810158318
Transcript of Biscuit Processing Course - aibtm.in
BISCUITPROCESSINGCOURSEMARCH 20-22, 2018AIBTM, GREATER NOIDA
This course is designed for:• Managers of retail biscuit bakeries.• Managers of wholesale biscuit bakeries.
REGISTRATION FEE: 15,000
Payment DetailsName and address of Bank: Punjab National Bank, ECE House, K.G. Marg, New Delhi-110 001, India
Name of Account holder: Assocom-India Pvt. Ltd.
Account Number: 1120002100061411
www.aibtm.inW:
Contact UsAssocom Institute of Bakery
+91-120-2428800T: +91-120-2428811 F: +91-9910372224, 9910375200M:
Greater Noida - 201306, U.P. (Delhi NCR).
Technology & ManagementPlot No. 30/25 Knowledge Park - III
Why should you attend?Learn function of ingredients used for biscuits. Learn the stages of dough development and what you can use this knowledge to control quality. Learn how different mixing strategies affect the final product Learn control parameters of the biscuit process.
Learn how to benchmark each critical step of the process Learn to control quality and minimize production cost at the same time Learn an objective method to evaluate final product quality.
+91-9810158318
AGENDADAY ONE:07.30 Breakfast
08:30 Orientation and introductions
08:45 World Baking Industries – Products and Market
09:30 Flour for biscuits- what you should know
10:30 TEA
10:45 Function of other ingredients- water, sugar, fats/oils, leavening, etc.
12:00 Fats and Oil Selection for Biscuit Production - Availability and functions of various fats in Biscuits and Cream fillings
13:00 Lunch break
14.00 Control of yeast and fermentation
15:00 TEA
15:15 Baking powders and baking soda- how they work and how to use them
16:00 Flavour Selection and Application for Baked
17:00 Adjourn
19:30 Dinner and Informal Discussions
DAY TWO:08:30 Mixing technology
09:30 Emulsifiers and Enzymes10:30 TEA
10:45 Oven function and control of baking. Oven heating profiles
11:45 Biscuit Processing & Technology
13:00 Lunch break
13:30 Bulk Handling of Major Ingredients
15:00 TEA
15:15
17:00 Adjourn
DAY THREE:8:30 Packaging Machines and Technology
9:30 Packaging Films (Bopp)
10:30 TEA
10:45 Food Laws
11:45 Marketing
12:30 Lunch break
13:30 Evaluation of biscuits-setting standards and linking problems with solutions
15:00 TEA
15:15 New product development
16:30 Valedictory
Cancellation PolicyIf enrollment for the course is cancelled 15 days before the start the course, full fee will be refunded. However, if cancellation is done 3 days prior to the start of the course, Rs. 2,500 will be charged towards late cancellation. There will be no refund if cancellation is done less than two days prior to the start of the course. Substitutions can be done anytime before the start of the course.
AIBTM reserves the right to cancel the workshop due to insufficient enrollments or faculty emergency or any other emergency. AIBTM’s liability is limited towards refund of fee only.
Dr. Suresh Itapu (Member of Board of Directors, AIBTM) has done his Ph.D. in Food Science and Technology. He has vast experience in working with Department of Food Science, Purdue University, USA and number of key industries in India and abroad. He is also AIB Graduate. He has more than 20 years experience in product development and formulation and allied fields.
Dr. G. Singh obtained his Ph.D. Degree in Food Science & Technology after Master’s Degree (M.Sc.) in Biochemistry. He is researcher with having more than ten years of research and development experience in the field of Food Technology (Dairy science, Bakery science, whipping and cooking creams, Confectionary), viz. successful development and commercialization of UHT and Frozen non dairy whipping and cooking creams. He has been working on development of stabilizer and emulsifier systems for ice creams, ketchup and dairy industries for various applications. He also vast experience in development of Milk Shakes, Curd & Yoghurt, Flavored Milk, UHT Milk, Lassi & Butter Milk. Worked on development of Bakery cake premixes and concentrates and many confectionary products for bakery industries.
Mr. K. Ravi is a Graduate in Chemistry with post graduate diploma in Industrial chemistry (Fats &Oils, Fuels, Sugars, etc). He has 38 years experience in Britannia Industries Limited in Quality, Analysis, Process Technology and R&D . He retired as R&D Manager (Technical) from BIL. He has authored book entitled “Bakery Insight” for AIBTM
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