Specialized Training

This course covers the unique process variations for hamburger/hotdog bun production and includes acceptable benchmark ranges variations regarding formulations, product characteristics, and processing conditions needed. This course module covers the following chapters: mixing, dividing, rounding, proofing, moulding, topping, baking, cooling, and packaging.

Course objectives: At the highest level, upon completion of the buns and rolls course, you will be able to:

1. Identify unique product characteristics of hamburger and hot dog buns.
2. Identify ingredient changes for hamburger/hot dog buns formulations.
3. Identify unique process variations for hamburger/hot dog bun production (mixing, dividing, rounding, proofing, moulding, topping, baking, cooling, and packaging).
4. Identify acceptable benchmarked ranges of production settings for hamburger/hot dog buns (equipment settings, times, temperatures, relative humidity, pH/TTA).
5. Identify characteristics of “good” finished product – internal and external characteristics.

The Hamburger/Hotdogs Buns Course is available courtesy of Lallemand.

Click here to enroll facility employees. 

Course Syllabus

The Variety Hearth Breads online course focuses on unique product characteristics, ingredients, and processing variations used in the production of wheat, whole wheat, multigrain, rye, and raisin breads. For each variety, acceptable ranges of production settings are explained. Key characteristics and terminology is defined in the specialty grain ingredients module. The course is comprised of two (2) modules. The first module explores hearth breads and the second explains sourdough breads.

Course objectives:

At the highest level, upon completion of the Variety Hearth Breads Online course you will be able to:

• Define hearth breads and identify unique finished product attributes of hearth breads
• Discuss differences in the processing of hearth breads versus pan breads
• List the ingredients and acceptable ranges (percentages) used in hearth bread formulas
• Describe the key processing points for producing hearth products
• Understand the requirements and the characteristics created when using steam on Hearth bread products
• Define sourdough breads and describe differences in traditional sourdoughs and sourdough bases and cultures
• List acceptable benchmarked ranges of production settings for sourdough pan breads
• Recall ingredients and percentages in sourdough bread formula
• Discuss differences in processing of sourdough breads compared to white pan bread

The Variety Hearth Breads Course is available courtesy of AIB.

Click here to enroll facility employees. 

Course Syllabus

The Tortillas Online course focuses on unique product characteristics, ingredients, and processing variations used in the production of flour and corn tortillas. Acceptable ranges of production settings will be discussed, as well as characteristics of a “good” finished product. The course is comprised of two (2) modules. The first module explores flour tortillas and the second explains corn tortillas.

Course objectives:

At the highest level, upon completion of the Tortillas Online course, you will be able to:

1. Explain the unique product characteristics of flour tortillas.
2. Identify ingredients and formulation for wheat tortillas.
3. Describe different production techniques for processing flour tortillas.
4. Identify acceptable benchmarked ranges of production settings for tortillas (equipment settings, times, temperatures, relative humidity, pH/TTA).
5. Identify common defects and probable causes.
6. Explain the function of corn in corn tortilla formulations.
7. Explain how corn is processed: nixtamalization, masa, and flour.
8. Define differences in ingredients and formulation for corn tortillas.
9. Describe different production techniques for processing corn tortillas. (dry masa)
10. Identify acceptable benchmarked ranges of production settings for tortillas (equipment settings, times, temperatures, relative humidity, pH/TTA).
11. Identify common defects and probable causes.

Course Completion time: 3 hours total, up to six weeks to finish.

The Tortillas Course is available courtesy of AIB.

Click here to enroll facility employees.

Course Syllabus

Click here to download the Sheeting and Laminating one-page flyer.

Click here to download the Sheeting and Laminating Lesson informational packet.

ABA's Bakers Manufacturing Academy's Sheeting and Laminating Lesson will teach operators about every stage of production from dough forming processes, ingredient functionality, mixing functions, and mechanical methods for laminating procedures to pre- and post-baking operations. 

Upon completion of the lesson, employees of cookie and cracker manufacturers and/or their vendors will deepen their knowledge and skillset on sheeted products and their applications.  

Each chapter covers essential sheeting production elements or stages in the areas of:

• Dough processes and types 
• Select ingredients and functions 
• Dough mixing and how to produce machinable dough
• Laminating mechanical methods and equipment used
• Baking processes
• Final stages of cooling, delivery, and packaging

Sheeting and Laminating Lesson Course Content

Chapter 1: Overview
Chapter 2: Process 
Chapter 3: Ingredients 
Chapter 4: Mixing 
Chapter 5: Equipment 
Chapter 6: Baking
Chapter 7: Cooling, Delivery, and Packaging

Upon successful completion of this lesson, employees will be able to:

1. Define the sheeting and laminating process
2. Understand the mechanical operations that provide the dough a level of uniformity
3. Knowledge of common characteristics of all sheeted dough
4. Classifications of ingredient structure builders and tenderizers
5. Understand the select ingredients used in the sheeting and laminating process and their key functions
6. Analyze integrated dough ingredients and the critical points to producing a sheeted product. 
7. Develop consistent procedures that will result in a robust mixing operation
8. Evaluate dough mixing stages and the differences in two-stage mixing processes
9. Describe the steps used in a pre‐operation check, and list additional safety and sanitation precautions throughout the process
10. Understand the sheeting and laminating mechanical methods and the equipment used
11. Follow important uniform procedures and how certain job functions affect the final product
12. Understand the different types of ovens and heat sources
13. Understand general practices to oven operations pre-light
14. Follow the guidelines to baking product start-up, on-going, and post-baking operations 
15. Understand the final stages of production and the importance of caring for a product post bake 

The Sheeting and Laminating Lesson is approved for Kansas State University CEU Credit

Sheeting and Laminating course content, videos, and images have been reviewed and approved on January 1, 2021, by a Kansas State University (KSU) Bakery Science and Management Program faculty.

The primary purpose of continuing education hours is to provide a permanent record of educational activities for professionals needing contact hours for licensure or accrediting requirements. CEU stands for Continuing Education Unit.

By taking and completing the Specialized Course - Sheeting and Laminating Lesson, you will earn 0.5 CEU credit equal to 5 hours of participation in an approved program.

How to receive CEU Credit:

1. Complete the course and pass the final exam
2. Fill out the KSU CEU application through the Academy portal (the application is listed below the final test)
3. ABA will submit your score to Kansas State University Global Campus
4. Kansas State University Global Campus will email passing students certificate and proof of credit quarterly

Generous Support from Our Sponsors

Click here to enroll facility employees.

The Rotary Cookies tutorial is a 2 hour e‐learning program that teaches the correct procedures and steps required to produce a proper Rotary product.

This program is intended for individuals on the line responsible for producing Rotary cookies. It’s also useful for those who want to gain insight into a process normally learned over time through experience.

Upon completion of the Course, employees will have learned to:

1. Define the term Rotary cookie
2. Delineate the steps of the Rotary cookie development process, and the key conversions that occur within each step of the process
3. List the ingredients included in the Rotary cookie formula, and identify those that are potential allergens
4. Describe the steps used in a Pre‐Operation check, and list additional safety and sanitation precautions throughout the process
5. Distinguish between mixer types
6. Illustrate the Mixing Process
7. Understand different methods of achieving desired dough temperature
8. Describe additional steps for mixing if there are inclusions
9. Define laytime
10. Define the most important principles of laytime
11. Understand the form and function of different parts of a Rotary machine and die assembly
12. Correctly perform a bake time calculation
13. Establish a bake time profile
14. List baking accessories and define how they are used
15. Correctly label the form and functions of delivery and cooling conveyors
16. Define different types of packaging

The Sandwiching tutorial is a 3-hour e-learning program that teaches the correct procedures and steps required to produce a proper Sandwiched product.

This program is intended for individuals responsible for producing Sandwich products. It’s also useful for those who want to gain insight into a process normally learned over time through experience.

Upon completion of the course, you will have learned to:

1. Define the term Sandwich cookie
2. Delineate the steps of the Sandwiching cookie process and the critical points that occur within each step of the process
3. Describe the steps used in a Pre‐Operation check, and list additional safety and sanitation precautions throughout the process
4. List the ingredients included in the crème filling and identify those that are potential allergens
5. Distinguish between different approaches to crème preparation, to demonstrate mixer types and crème delivery
6. Understand the important attributes of crème consistency that facilitate the sandwiching process and provide a quality crème sandwich
7. Understand the importance for proper cooling of the base cake
8. Understand proper delivery, transfer, and how the base cake is correctly oriented into the sandwiching feed system
9. Understand the form and function of each of the different types of sandwiching equipment
10. Understand how to adjust the sandwiching equipment to create a properly sandwiched product
11. Understand the form and function of automated tray loading equipment
12. Define the packaging process mostly used for Sandwiched products

The Wire Cut Cookie tutorial is a 2 hour e-learning program that teaches the correct procedures and steps required to produce a proper wire cut product.

This program is intended for individuals responsible for producing wire cut cookies. It’s also useful for those who want to gain insight into a process normally learned over time through experience.

Upon completion of the course, employees will have learned to:

1. Define the term wire cut cookie
2. Delineate the steps of the wire cut cookie development process and the key conversions that occur within each step of the process
3. List the ingredients included in the wire cut cookie formula, and identify those that are potential allergens
4. Describe the steps used in a Pre-Operation check, and list additional safety and sanitation precautions throughout the process
5. Distinguish between mixer types
6. Illustrate the Mixing Process
7. Understand different methods of achieving the desired dough temperature
8. Describe additional steps for mixing if there are inclusions
9. Define laytime
10. Define the most important principles of laytime
11. Understand the form and function of different parts of a wire cut machine and die assembly
12. Correctly perform a bake time calculation
13. Establish a bake time profile
14. List baking accessories and define how they are used
15. Correctly label the form and functions of delivery and cooling conveyors
16. Define different types of packaging

ACCESS THE LESSONS THROUGH THE EASY-TO-USE BAKERS MANUFACTURING ACADEMY PORTAL.

Course Enrollment Information 

• Completion Time: Four to five hours 
• Enrollment period: Up to six weeks 
• Resource guide with comprehensive Glossary of Terms printout available 
• Final Test: Students must score 80% GPA to complete the course successfully  

ABA Members: $250   

Non-Member: $500 

How to become an ABA Member.

The flexibility of the Bakers Manufacturing Academy allows entire corporations to individual facilities determine which programs work best for their employee training goals.

STEP 1

Before an individual facility can begin enrolling employees into entry-level or specialized training programs, companies must fill out a Facility Enrollment Form. Each plant within a company must fill out the form. 

If a company is integrating the Bakers Manufacturing Academy into its training programs enterprise-wide, please contact Academy Staff.

STEP 2

Within one business day, staff from the Bakers Manufacturing Academy will set up a company and facility profile within the Academy portal. All administrators will be contacted once their facility profile is enabled.

STEP 3

Once the facility profile is activated, plant administrators will receive instructions and may begin enrolling employees. Staff from the Bakers Manufacturing Academy will be available to offer customer support every step of the way.

The baking industry is one of the strongest communities in the food manufacturing sector. Upon completion of any Bakers Manufacturing Academy program, graduates are encouraged to connect on the exclusive LinkedIn alumni group.

• See what alumni in the baking field have accomplished since graduation and expand sense of what is possible
• Identify alumni in the baking industry and reach out for their industry expertise 
• Learn about opportunities and mentoring partnerships

Join the community here.

Sheeting and Laminating course content, videos, and images have been reviewed and approved on January 1, 2021, by a Kansas State University (KSU) Bakery Science and Management Program faculty.

The primary purpose of continuing education hours is to provide a permanent record of educational activities for professionals needing contact hours for licensure or accrediting requirements. CEU stands for Continuing Education Unit.

By taking and completing the Specialized Course - Sheeting and Laminating Lesson, you will earn 0.5 CEU credit equal to 5 hours of participation in an approved program.

How to receive CEU Credit:

1. Complete the course and pass the final exam
2. Fill out the KSU CEU application through the Academy portal (the application is listed below the final test)
3. ABA will submit your score to Kansas State University Global Campus
4. Kansas State University Global Campus will email passing students certificate and proof of credit quarterly