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Industry expert perspectives and strategies for improving workforce education, advancement and development at snack and bakery companies, including worker training and careers in snack and bakery production.
Flour is the backbone ingredient of almost all cookie types. Understanding the role of flour in a cookie formulation is important to control finished product attributes such as surface appearance, diameter, color, structure, and eating quality.
Machining and handling of dough prior to the cutting action requires several steps/actions, as they are critical to the textural characteristics of the finished product.
Workforce development and training is usually one of area that is always on the objectives' list for the bakery operations and personnel, but is usually the first area that is ignored and cut when times are tough.
The merger of the Biscuit & Cracker Manufacturers Association (B&CMA) with the American Bakers Association (ABA) is reaping the anticipated benefits. Perhaps even more. The "Stronger Together" tour has officially ended, but the synergies continue to build.
In 1986, a major branded cookie and cracker company attempted to capture the expertise of the master bakers who would soon be retiring. The hope was to capture and catalogue the vast baking knowledge they had accumulated over the years with some method of artificial intelligence.
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