Take your team’s skills to the next level with the ASB Masterclass Program—a comprehensive training initiative designed specifically for commercial bakeries. This unique program combines online learning with personalized, on-site coaching to deliver real-world solutions tailored to your bakery’s operations and products.
What’s Included?
1. ONLINE LEARNING: Each participating staff member will complete a curated series of 10 online courses. These self-paced training modules dive deep into the science of baking and bread production, covering essential ingredients, processes, and quality control. The courses provide both foundational knowledge and advanced techniques to build a robust understanding of baking science and large-scale production methods.
Bread 01: Wheat, Gluten, & Flour
This course covers the three main functional ingredients in bread: wheat, gluten, and water. The mechanisms of these ingredients are complex and require in-depth discussion. We believe that if you master the knowledge in this module, it lays the foundation for understanding the production of wheat-based bread.
- Watch a 20 minute presentation covering flour, water and gluten
- Follow along with the slides and helpful links
- Pass a 5 question quiz to complete the module
Bread 02: Flour Quality & Testing
This course explores key flour and dough testing techniques. We believe that if you master the knowledge in this module, it would better prepare you for flour quality changes in your bakery. But why focus so much on just one ingredient? It’s because wheat flour is the largest ingredient at over 50% of your bread formulation. Small changes in its quality greatly affect it’s dough processing properties and final bread quality.
- Watch a 30 minute presentation covering flour quality and testing
- Follow along with the slides and helpful links
- Pass a 5 question quiz to complete the module
Bread 03: Fat & Emulsifiers
In this course, we dive into the function of two vital ingredients in yeast-based doughs: fat and emulsifiers. We believe that if you master the knowledge in this module, it will better prepare you for dealing with quality issues for your final product.
- Watch a 25 minute presentation covering fats and emulsifiers
- Follow along with the slides and helpful links
- Pass a 5 question quiz to complete the module
Bread 04: Minor Ingredients
This course covers the minor ingredients in baking bread: salt, sugar, dough conditioners, enzymes, whey, milk, eggs, fiber, and flavors. Though used at low levels, each of the ingredients have effects on the feel and handling of the dough. The mechanisms of these ingredients are complex and require in-depth discussion. We believe that if you understand the knowledge in this module, it will help you master the production of wheat based bread.
- Watch a 35 minute presentation covering minor ingredients
- Follow along with the slides and helpful links
- Pass a 5 question quiz to complete the module
Bread 05: Yeast & Dough Systems
This course explores yeast, fermentation, and the different dough systems that are used in the baking industry. Understanding the role of yeast and dough systems will help you duplicate the same product on different lines, and give you the upper hand in controlling the use of processing aids. We believe that if you master the knowledge in this module, it would improve bread processing in your bakery.
- Watch a 33 minute presentation covering yeast and dough systems
- Follow along with the slides and helpful links
- Pass a 5 question quiz to complete the module
Bread 06: Mixing & Processing
Time to take a deep dive into the variety of mixer actions and the importance of processing steps up until the oven. This course discusses the importance of mixing the dough to optimum development. Then, it goes into dough transporting or conveying and next cover dividing and intermediate proofing. Travel down the line into sheeting, moulding, and panning as well. Once in the pan, the dough goes into its final proofing stage, seeding, and scoring. This entire flow will be covered during this module.
- Watch a 29 minute presentation covering mixing and processing
- Follow along with the slides and helpful links
- Pass a 5 question quiz to complete the module
Bread 07: Baking & Cooling
Baking is that crucial process that turns a dough piece into palatable bread. This course follows that journey, starting with types of ovens and heat sources, then on to how to control oven parameters to influence the final product, and finally how to properly and efficiently cool bread. Plus, learn how you can use thermal profiling during the baking step to save time and improve quality. We believe that if you master the knowledge in this module, your bakery will produce bread products more efficiently.
- Watch a 28 minute presentation on baking and cooling
- Follow along with the slides and helpful links
- Pass a 5 question quiz to complete the module
Bread 08: Packaging, Quality, & Shelf Life
Successful bread production doesn’t stop after the baking step. Moving your product from the plant all the way to the customer means paying careful attention to the packaging process, quality control, and shelf life capabilities. This course explores best practices, key equipment and materials, and quality control program goals to uphold bread freshness and quality. We believe that if you master the knowledge in this module, your bakery will output a successful product.
- Watch a 35 minute presentation covering packaging and shelf life
- Follow along with the slides and helpful links
- Pass a 5 question quiz to complete the module
Bread 09: Ingredient Receiving & Quality
The goal of an ingredient receiving quality program is to produce top-notch products in a consistent manner. When ingredients like flour are not managed well, it can be detrimental to process efficiency, cutting into your bottom line. This course explores quality specifications for flour, both physicochemical and rheological, and how to set up a flour receiving program. We believe that if you master the knowledge in this module, your dough processing and plant efficiency will run smoothly.
- Watch a 23 minute presentation covering ingredient receiving and quality
- Follow along with the slides and helpful links
- Pass a 5 question quiz to complete the module
Bread 10: Problem Solving & Formulations
Bread quality issues stem from 3 major categories: people, processes, and ingredients. This course focuses on training the people aspect of bread production, and how to optimize everything else along the way. Review the most common bakery-related problems and science-based strategies on how to solve them, plus get a packet of bread formulas. We believe that if you master the knowledge in this module, you’ll be well trained to handle quality control issues.
- Watch a 34 minute presentation covering problem solving and formulations
- Follow along with the slides and helpful links
- Pass a 5 question quiz to complete the module
2. ON-SITE TRAINING: After completing the online courses, an experienced ASB instructor will visit your facility for a full day of hands-on training and troubleshooting with the participating staff members. This session focuses on applying course learnings directly to your bakery’s production line and coaching on how to troubleshoot in the future.
Who Can Join?
The Masterclass Program is designed for commercial bakeries looking to invest in the professional development of their team. Each session accommodates 10-20 employees, ensuring a collaborative and impactful experience for your workforce.
Why Choose ASB Masterclass?
- Customized Training: Tailored guidance based on your facility’s needs, goals, and challenges.
- Exclusive Experience: The on-site session is dedicated entirely to your team, ensuring a focused and confidential learning environment.
- Expert Insights: Learn from industry-leading instructors with a wealth of experience.
- Convenience: A blend of flexible online learning and on-site application to limit time away from the bakery.
- Certification and Recognition: Each participating employee will earn an ASB certificate, and your company will be honored on stage at our annual conference, BakingTECH.
Pricing
The investment in your team includes the 10 online courses, ASB digital membership for 1-year, and the onsite training for up to 20 participants. A dedicated production line and the required ingredients is needed for the 8-hour training time. Estimated cost: $20,000 plus travel expenses for 1 ASB-certified trainer.
Next Steps
Bringing ASB training to your facility is easy. Enrollment is open year-round, but availability for on-site coaching may be limited and must be booked at a mutually agreeable time. To learn more about pricing and scheduling, contact us at education@asbe.org or fill out the interest form below.
Invest in your team’s growth and strengthen your bakery’s success with the ASB Masterclass Program!