A training course designed for commercial baking professionals to build a strong foundation in bread-making theory through online learning, which is then applied during ASB’s most hands-on course yet.
Become The Expert Your Bakery Turns To. Leave this course knowing how to fix dough issues and teach others to do the same in this online + in-person course.
Whether you’re on the production floor or managing quality assurance, success in baking starts with understanding the fundamentals. Yet too many skilled workers lack the scientific knowledge to recognize when dough or finished bread is off-spec, leading to wasted product, lost time, and inconsistent results.
ASB’s Commercial Bread Production course bridges that gap. Designed specifically for bakery production staff, quality control professionals, and new hires, the course delivers a complete education in the “why” behind every stage of the bread-making process.
You’ll Learn How To:
- Understand the science behind ingredient functionality and bread formulation and learn how each ingredient and process stage affects dough behavior and finished product quality.
- Recognize production issues at key stages of the breadmaking line and know when to escalate or intervene with confidence.
- Formulate and compare sponge and straight doughs, understanding the benefits of each.
- Diagnose and correct common dough and bread quality issues using formulation science.
- Optimize ingredient functionality and process parameters for better performance
- Design and run bread-making experiments that solve production problems in real time.
- Experience real-world scenarios and apply the theory to pan bread production.
Course Overview
Flexible learning. Practical application. Industry-endorsed training.
The Commercial Bread Production Course blends online learning with in-person immersion to provide a structured, yet accessible path to mastery. Across 12 weeks, learners will complete ten expert-led, online modules covering everything from ingredient functionality to packaging and shelf life. Then, they’ll join us for a 4-day in-person workshop (October 13–16, 2025) to apply their knowledge in a team-based lab, solving production problems alongside experienced professionals and industry leaders.
Commercial Bread Production Course Information
- Course Duration: ~6 hours online + 4-day in-person experience
- In-Person Workshop: October 13–16, 2025 (Spring 2026 date coming soon)
- Location: AB Mauri Headquarters in St. Louis, Missouri
- Recommended Completion Timeline: 12 weeks total
What’s Included
- Online Pre-Course: Ten (10) BAKERpedia modules on bread science, ingredients, and formulation
- 4-Day In-Person Workshop: Work in teams. Bake, test, diagnose. Present your results.
- Certification: Earn ASB’s Hands-On Bread Science Certificate
- Bonus: Printable Course Handouts, Bread Evaluation Sheet + Yeast Conversion Chart
Learning Outcomes & Certificate
This course is developed and peer-reviewed by industry experts under the guidance of the American Society of Baking (ASB). Participants who complete the course will receive a Certificate of Completion from ASB, signifying their knowledge has been reviewed and endorsed by leading professionals in the baking industry.
Online Modules
Complete the ten (10) online modules before attending the in-person course. Each module includes embedded knowledge checks for your own reflection. Upon completion of the modules, you’ll take a final test.
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. Learn about wheat properties and composition, the function and varieties of gluten and the important role of water in dough formulations.
Bread 02: Flour Quality & Testing
This course explores key flour and dough testing techniques. Wheat flour is the largest ingredient at over 50% of your bread formulation, so small changes in its quality greatly affect it’s dough processing properties and final bread quality. Learn about the basics of wheat milling, flour testing and controlling flour quality, plus a break down of flour components.
Bread 03: Fat & Emulsifiers
In this course, we dive into the function of two vital ingredients in yeast-based doughs: fat and emulsifiers. Understanding these ingredients goes a long way in properly dealing with quality issues in the final product. Learn about the different types of fats and emulsifiers used in baking, and how to use them.
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. Learn about their function in dough and application tips.
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. Included in this course are types of yeast, fermentation and preferments, and fermentation controls, as well as straight dough, sponge and dough, flour brew, and water brew systems.
Bread 06: Mixing & Processing
Time to take a deep dive into mixing and the processing steps leading to the oven. This course discusses the importance of mixing the dough to optimum development. The entire flow from conveying, dividing, moulding, panning, and proofing is also discussed in this 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.
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.
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. Also covered are flour spec sheets, batch rejection or acceptance, quality issues.
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, including problem solving strategies, quality causes and solutions and risk assessment. Plus, packet of bread formulas and sample quality score card.
Meet Your Workshop Instructor
Dr. Kirk O’Donnell
Bakers Growth LLC | President
Dr. Kirk O'Donnell has over 40 years experience working in the baking industry in plant operations, training design and delivery, and consulting services. His background includes leadership at the AIB Bakery School and hands-on work in industrial bakeries, making him uniquely equipped to translate theory into practical, plant-ready knowledge. He earned his Bachelor's degrees in Milling Science and Bakery Science, then went on to earn an MBA and a Doctorate in Education. Kirk is also the author of the Bakery Production Handbook. He sees himself as a perpetual learner and occasional teacher, this is your chance to learn directly from one of the industry’s most respected educators.
Tuition & Enrollment
Enrollment for the 2025 ASB Commercial Bread Production Course will open August 1, 2026. This cohort has a limited number of seats, book early to secure your spot!
Details
- Course Fee:
$3,500$3,000 for the first cohort only - Requirements: All participants must be ASB members upon registration to receive access to the online modules. Learn more about membership and join here: asbe.org/membership.
- Registration Deadline: September 8, 2025
Included in Registration
- 10 Online Modules: ~6 hours total
- 4 Day In-person Workshop: October 13–16, 2025 at AB Mauri Headquarters in St. Louis, MO (food and lodging not included)
- Course Materials: workbook & resource materials
- Certificate of Completion: awarded from ASB
Please Note: Due to the limited class size, unfortunately refunds cannot be given. If you are unable to attend the in-person event due to unforeseen circumstances, ASB will work with you to attend a future course date.
Travel & Hotels
- The entire in-person workshop will take place at AB Mauri Headquarters, 4240 Duncan Ave., Suite. 150, St. Louis, MO 63110
- ASB staff and course participants will stay at a nearby 4-star hotel offering a discounted rate (details to be shared closer to the event). Participants are responsible for booking and paying for their own accommodations.
- The training location is approximately a 25-minute drive from St. Louis Lambert International Airport (STL).
- Validated parking is available at the training location. Hotel parking is available for a nightly fee.
Register Today
Space is limited, so reserve your spot. Registration closes Sept. 8th.
Looking for a personalized experience tailored just for your team? Check out our exclusive Masterclass!
Learn More
Not ready yet? Sign up for updates about future cohorts & learning opportunities.
Questions about the course? Get in touch with us at education@asbe.org.