Sales of par-baked goods continue to grow among retails bakeries, restaurants, and individual consumers.Learn about the formulation and production of these popular, profitable bakery goods, including rolls, bread sticks, pizza crusts, and baguettes.
Participants will explore the function of ingredients and product make-up in lectures followed by hands-on product production in the lab.
Who should attend:
Production supervisors, production managers, research and development, QA/QC managers and technologists, technical services, retail store bakers, hotel and restaurant services.
Learning objectives:
* Identify formulations of par-baked products
* Describe and discuss methods of producing par-baked products
* Identify functions of ingredients in par-baked products
* Define and discuss shelf life issues of par-baked products including processes to freeze par-baked products
* Critique products made in labs and identify faults<