ASB members receive a course fee discount as a member benefit!  For the member discount code please email agonzalez@asbe.org.

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.

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.

Click to register for BAKERcertified Bread 1 

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.

Click to register for BAKERcertified Bread 2

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

BREAD 3: Fats & 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.

Click to register for BAKERcertified Bread 3 

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.

Click here to register for BAKERcertified Bread 4

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: 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.

Click to register for BAKERcertified Bread 5

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.

Click to register for BAKERcertified Bread 6

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: Mixing & Processing

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.

Click to register for BAKERcertified Bread 7

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.

Click to register for BAKERcertified Bread 8

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.

Click to register for BAKERcertified Bread 9

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.

Click to register for BAKERcertified Bread 10

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; Click to register for the BAKERcertified Bundle 

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). For more information, please contact Amanda Gonzalez, ASB Director of Member Relations, at agonzalez@asbe.org.