Bread Week - Basic

About the Training

Training Code - BR
Duration - 6 Days
Timing - 10:30am to 11:30am THEORY, 11:45 - 4:00pm PRACTICAL, Lunch will be between 1-2pm (Flexible)
FULL Day training | GET Lunch box | Classroom Theory | Hands-on-Practice | Demonstration
CERTIFICATE on successful completion

What you will Learn

Searching for the right bread to serve to your customers or loved ones... Bread Baking is an art blended with the science of Physics and chemistry of edible ingredients used and finally getting the best flavor and bite within it. Breads & Rolls week, one of IBCA's effective program makes you learn the ease of prefect bread making and also learn the art in combination with technique and variety. The raw materials used, procedure for making different breads is well related with its taste, texture, life and acceptability. The program is chosen for commercial requirement as well as hobby healthy home needs.

How does it Help you

With our past experience of Student completing this program, they have been confident in bread product making either as self consumption or to commercially produce.

One can also choose this as a lucrative hobby and venture in business by starting a Home based bakery

Check out Terms & Condition

Theoritical Learning

Chapters Covered

What is Bake & Baking?
Learning about raw-materials like wheat, flour, sugar, salt, yeast, water, fat & oils, preservatives, emulsifiers and add-on ingredients
Ingredient role in process and finishing
Role of enzyme & protein
Oxidizing & reducing agents in bread making
Costing of product
Bakers & actual percentage
Problems in bread making & remedies to solve
Different methods in bread making
How to make variety bread - for today’s health concern

Practical Hands-on

Workshop Practice

Bread rolls, Soup sticks, Lavash & Cheese croissants, Burger bun, Chelsea bun, Hot cross bun, Pav bun, Masala bun, Plain bread, Milk bread, Whole Wheat bread (100%) Atta, Chocolate bread, Multigrain bread, Garlic bread with cheese, Focaccia bread, Sprouts bread, Bagels, Brioche, Baguette, Variety of Rusk, Apple & cinnamon bread, Fruit bread, Savarin, Sweet Doughnut.

Training Fee - INR 20,000.00

Includes Training booklet and raw-material used in class.

Products made in class is distributed proportionately to the participation.

Choose Day Courses : Fee 4000/- per Day

Day - 1

Bread rolls, Soup sticks, Lavash & Cheese croissants

Day - 2

Burger bun, Chelsea bun, Hot cross bun, Pav bun, Masala bun

Day - 3

Plain bread, Milk bread, Whole Wheat bread (100%) Atta, Chocolate bread

Day - 4

Multigrain bread, Garlic bread with cheese, Focaccia bread, Sprouts bread

Day - 5

Bagels, Bagels, Brioche, Baguette, Variety of Rusk Brioche, Baguette, Variety of Rusk

Day - 6

Apple & cinnamon bread, Fruit bread, Savarin, Sweet Doughnut