The Hamburger Bun Solutions seminar demonstrates how to achieve consistent quality by using a combination of proper ingredient selection and processing conditions.
The seminar provides specific information useful to production supervisors about ingredients and processes used to make quality hamburger buns. Participants will split their time between instructor-led classes and hands-on labs that encourage interaction between instructors and seminar participants.
You will learn:
- To relate how mixing and fermentation affect dough development and baked hamburger buns
- To recognize the main ingredients in a hamburger bun formula and what they do to the dough
- To identify common additives to a bun dough and why they are added
- To recognize how flour selection and specifications can impact product quality
The seminar includes three afternoon lab sections. Participants will see how ingredient variations affect bun strength and volume in the first lab. The next two labs cover processing and fermentation variation
Who should attend
Production managers and supervisors, research and development, technologists, quality assurance/quality control professionals.
Assessment methods
Workshops and class discussion.