In-House Training: Industrial Bread-Making Technology - The Basics-

Target Audience

This course is designed for entry-level Research & Development (R&D) personnel, production line staff, Quality Assurance (QA) technicians, and allied professionals (such as ingredient sales or management) who need a practical, foundational understanding of commercial bread baking.

No advanced background in cereal chemistry is required.

Course Objective

To provide a clear, functional description of the essential ingredients, dough-handling processes, and basic science behind commercial bread production. Attendees will leave with the vocabulary and understanding needed to navigate daily plant operations, identify quality characteristics, and assist in basic troubleshooting.

For maximum convenience, the program is delivered exclusively as an in-house training solution.

Module 1: Foundations of Bakery Products & Ingredients

  • Classification: A simple breakdown of commercial bakery product categories.

  • Ingredient Functions: What each ingredient actually does in the dough:

    • The Core Four: Flour, water, salt, and yeast.

    • Texture & Flavor Builders: Fats, shortening, nonfat dry milk, and sugars.

    • Dough Conditioners & Additives: A basic introduction to enzymes, oxidizing/reducing agents, surfactants, wheat gluten, and mold inhibitors.

Module 2: Commercial Bread Production Methods

  • Conventional Straight Dough

  • Sponge and Dough

  • Continuous Baking

  • Chorleywood Bread Process (CBP)

  • Chemical/Activated Dough Development

Module 3: Dough Mixing

  • Objectives: What we are trying to achieve in the mixer (hydration and gluten development).

  • Mixing Stages: Recognizing the physical changes in the bowl (from the initial "pick-up" phase to optimal development, and what happens if dough is overmixed).

Module 4: Yeast Fermentation

  • Major Functions: How yeast develops dough.

  • Yeast types and their attributes

  • The Timeline: Managing the dough from the first bulk fermentation through to the final proof.

Module 5: The Make-up Process

  • Dividing

  • Rounding

  • Intermediate Proof

  • Moulding

Module 6: The Baking Process

  • Dough Reactions: The critical changes during baking, including oven spring (rapid expansion), setting the crumb structure, and crust color.

Module 7: Bread Staling  

  • Measurement: How QA labs test for firmness and freshness.

  • Shelf-life Extension: How to modify the recipe or process to keep bread softer for longer.

Course Duration- 1 Day

Dr. M. Hikmet Boyacioglu, CGS Cereal and Grain Science Consultancy

Instructor: Dr. M. Hikmet Boyacioglu

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