Pilmico Baking Center

Come and join our two-week Pilmico Bakery Training Course learn how to bake and to apply scientific principles in bread-making and other baked products.

Who can attend?

• Bakery owners, bakery supervisors, master bakers, flour and bakery ingredients suppliers and dealers;
• People who are new to the baking operations and need education in scientific baking and veteran bakers who want to enhance their skills and experience.

Why attend?

• People trained in the science of baking are a valuable resource in the bakery, where efficiency is required for profitable operations;
• Technically-trained bakers can make necessary adjustments without guesswork that robs the bakery of time and money.

1. BAKING SCIENCE - Covers bakery math, the application of baker's percent and true percent, temperature control and other bakery calculations • in-depth lessons on the general categories of food components such as water, sweeteners, starches and gums, fats and oils and chemical leavening agents, what they are and what their roles are in baking.
2. WHEAT AND YEAST - Lessons about the different classes and types of wheat and the different types of flour produced from them • different flour types, how they are produced, their applications, and the different treatments they undergo to fit certain bakery requirements • yeast, yeast production and storage, applications • lesson on sanitation and pest control and proper storage conditions for bakery ingredients
3. BREAD - Function of ingredients and how they affect other ingredients in a dough mix • bread production and control • different dough systems the advantages and disadvantages of each • bread scoring and trouble-shooting
4. CAKES AND COOKIES - Function of ingredients • different cake types • different cake mixing methods • cake scoring • different types of cookies
5. LABORATORY - Participants are given the opportunity to familiarize themselves with different types of flour and their characteristics, the effects of ingredient variations on the final baked product, and learn how to make a variety of bread as an application of the lessons learned in the lectures.

For more information, please contact Farah Diamos-Curaza at 032-411-1661. You may send your fax messages at 032-234-2844 or email us at customer_first@pilmico.com
 

( Download application form here)

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