Applied Baking Science teaches the basics of measurement as part of a thorough discussion of widely-used dough and ingredient testing equipment, and the advantages testing provides to a manufacturer.

Participants learn to understand ingredient specifications with an emphasis on flour so that they can interpret data on specification sheets.

AIB’s Dr. Debi Rogers, who has received the AACC International’s Excellence in Teaching Award, takes a practical approach to teaching science. She shows how to use each piece of equipment to test ingredients or finished products, and how to interpret the results for greater efficiency and process improvement when the participant returns to work.

The course begins with the basics and builds to in-depth examination of widely-used dough and ingredient testing equipment in AIB’s well-equipped science laboratory where students will spend time learning hands-on.