Objective: This course focuses on wheat quality requirements and current practices for production of frozen doughs and specialty breads.

Who Should Attend: This course is designed to offer background information necessary to newcomers to frozen doughs and specialty bread production as well as provide insight to practicing professionals. Quality assurance managers and technicians, product development personnel, millers and bakers will find benefit from this course.

Course Summary: Quality evaluation of wheat, flour, and dough for bread production will be discussed and demonstrated. Participants will learn current industry practices used in production of frozen dough and specialty breads such as hearth breads. Hands-on experience will contribute to lectures on the unique requirements for these types of bread products.