These courses will be available for purchase soon. ASB members receive a course fee discount as a member benefit!
For the member discount code, or to be updated when the courses are available, please email tbrydebell@asbe.org.
AVAILABLE SOON! STAY TUNED FOR UPDATES
BAKERcertified Bread is a series of courses designed to cover the key components of yeast-based dough production and provide a well-rounded overview of essential ingredients and processes.
- BAKERcertified Bread 1: Flour, Water and Gluten
- BAKERcertified Bread 2: Flour Quality and Testing
- BAKERcertified Bread 3: Fat and Emulsifiers
- BAKERcertified Bread 4: Minor Ingredients
- BAKERcertified Bread 5: Yeast and Dough Systems
- BAKERcertified Bread 6: Mixing and Processing
- BAKERcertified Bread 7: Baking and Cooling
- BAKERcertified Bread 8: Packaging, Quality and Shelf Life
- BAKERcertified Bread 9: Ingredient Receiving and Quality for Flour
- BAKERcertified Bread 10: Problem Solving and Formulations
BREAD 1: 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.
Content: 3 modules
Price: $150.00 USD
Certificate: By completing/passing this course, you will attain the certificate BAKERcertified Bread 1
BAKERcertified Bread 1 includes:
- Wheat properties and composition
- Function and varieties of gluten
- Role of water
Objectives
- 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 2: 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.
Content: 3 modules
Price: $150.00 USD
Certificate: By completing/passing this course, you will attain the certificate BAKERcertified Bread 2
BAKERcertified Bread 2 includes:
- Basics of wheat milling
- Breaking down flour components
- Testing and controlling flour quality
Objectives
- 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
Content: 3 modules
Price: $150.00 USD
Certificate: By completing/passing this course, you will attain the certificate BAKERcertified Bread 3
BAKERcertified Bread 3 includes:
- Types of fats and their uses
- Types of emulsifiers and their uses
Objectives
- 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 course
BREAD 4: 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.
Content: 3 modules
Price: $150.00 USD
Certificate: By completing/passing this course, you will attain the certificate BAKERcertified Bread 4
BAKERcertified Bread 4 includes:
- Key minor ingredients like eggs, milk, salt, sugar, dough conditioners, enzymes, fibers and more.
- Function
- Application
Objectives
- Watch a 35 minute presentation covering minor ingredients
- Follow along with the slides and helpful links
- Pass a 5 question quiz to complete the course
BREAD 5: 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.
Content: 3 modules
Price: $150.00 USD
Certificate: By completing/passing this course, you will attain the certificate BAKERcertified Bread 5
BAKERcertified Bread 5 includes:
- Types of Yeast
- Fermentation and Preferments
- Straight Dough System
- Sponge and Dough System
- Flour Brew System
- Water Brew System
- Fermentation Controls
Objectives
- Watch a 33 minute presentation covering yeast & dough systems
- Follow along with the slides and helpful links
- Pass a 5 question quiz to complete the course
BREAD 6: 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.
Content: 3 modules
Price: $150.00 USD
Certificate: By completing/passing this course, you will attain the certificate BAKERcertified Bread 6
BAKERcertified Bread 6 includes:
- Purpose of Mixing
- Stages of Mixing
- Mixer Design
- Types of Mixers
- Dough Dividers and Rounders
- Proofing Stages
- Seeding and Top Cuts
Objectives
- Watch a 29 minute presentation covering mixing & processing steps
- Follow along with the slides and helpful links
- Pass a 5 question quiz to complete the course
BREAD 7: 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.
Content: 3 modules
Price: $150.00 USD
Certificate: By completing/passing this course, you will attain the certificate BAKERcertified Bread 7
BAKERcertified Bread 7 includes:
- Types of Ovens
- Types of Heat Transfer
- Baking Parameters
- Stages in the Oven
- Thermal Profiling
- Using a Step Profile
- Cooling
Objectives
- Watch a 28 minute presentation covering baking & cooling
- Follow along with the slides and helpful links
- Pass a 5 question quiz to complete the course
BREAD 8: 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.
Content: 3 modules
Price: $150.00 USD
Certificate: By completing/passing this course, you will attain the certificate BAKERcertified Bread 8
BAKERcertified Bread 8 includes:
- Bread slicing
- Packaging equipment and materials
- Quality control program
- Raw ingredient receiving
- Shelf life
- Texture and staling
- Mold inhibiting
Objectives
- Watch a 35 minute presentation covering packaging & shelf life
- Follow along with the slides and helpful links
- Pass a 5 question quiz to complete the course
BREAD 9: 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.
Content: 3 modules
Price: $150.00 USD
Certificate: By completing/passing this course, you will attain the certificate BAKERcertified Bread 9
BAKERcertified Bread 9 includes:
- Flour receiving program
- Batch rejection or acceptance
- Quality specifications for flour
- Physicochemical and rheological parameters
- Flour spec sheet
- Flour quality issues
- Importance of flour quality program
Objectives
- Watch a 23 minute presentation covering ingredient receiving & quality
- Follow along with the slides and helpful links
- Pass a 5 question quiz to complete the course
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.
Content: 3 modules
Price: $150.00 USD
Certificate: By completing/passing this course, you will attain the certificate BAKERcertified Bread 10
BAKERcertified Bread 10 includes:
- Problem solving strategies
- Quality causes and solutions
- Risk assessment
- Score cards
- Bread formulas
Objectives
- Watch a 34 minute presentation covering problem solving & formulations
- Follow along with the slides and helpful links
- Pass a 5 question quiz to complete the course
BREAD: Modules 1 - 10, Bundle
Take the complete series to master bread production! Content: 10 courses; Price: $1500.00 USD.
American Society of Baking Launches New Approach to Baking Certification and Training
New Digital, Certification Courses Offer Modernized Baking Training for Quicker New Hire Training
Wednesday, 1 September 2022 – The American Society of Baking (ASB) is pleased to announce the launch of its new online Training Center with 10 Bread Production Certificate courses. These digitally-driven courses are designed to provide the commercial baking industry with streamlined, contemporary delivery methods and up-to-date training content.
This new, state-of-the-art, digital platform will be powered by BAKERpedia, the commercial baking industry’s trusted digital resource for technical and scientific baking information. The courses provide an easy and streamlined way to upskill bakery employees in a compact amount of time. Each module takes approximately 30 minutes to complete; the entire certificate series can be completed in half a day, or at the learner’s own pace, so new employees can be trained thoroughly and quickly.
“The BAKERpedia/American Society of Baking certified training courses for Bread Production are not just a rehashing of decades old courses which have become irrelevant, but are instead a fresh and innovative approach to providing baking professionals with the information and training they need to be competitive in today’s wholesale baking industry,” Kent Van Amburg, ASB’s Executive Director, said.
ASB’s Bread Production Certificate courses cover all of the basics of bread production, from wheat and yeast to proofing and packaging. When used as part of employee onboarding, this current and accessible content will prepare new hires for the production line in hours, not weeks. For current employees, the courses can be used to prepare for career advancement.
“The BAKERpedia/American Society of Baking certified training courses for Bread Production represent a dynamic shift in the way bakery training and learning will be conducted in the future. It dives into the fundamentals of bread production with key emphasis on ingredient functionality, process controls, shelf life extension and quality control programs. It addresses the need for quick knowledge in small bite size modules. Companies no longer have the time to send employees to external training sites, they need instant, in-the-moment training that can be leveraged for immediate returns and efficiencies in output,” Dr. Lin Carson, CEO of BAKERpedia noted.
These courses are scheduled to launch in September, just in time for the upcoming International Baking Industry Exposition in Las Vegas. Courses will be available for purchase at the show (ASB Booth #1255).