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:
- Define the sheeting and laminating process
- Understand the mechanical operations that provide the dough a level of uniformity
- Knowledge of common characteristics of all sheeted dough
- Classifications of ingredient structure builders and tenderizers
- Understand the select ingredients used in the sheeting and laminating process and their key functions
- Analyze integrated dough ingredients and the critical points to producing a sheeted product.
- Develop consistent procedures that will result in a robust mixing operation
- Evaluate dough mixing stages and the differences in two-stage mixing processes
- Describe the steps used in a pre‐operation check, and list additional safety and sanitation precautions throughout the process
- Understand the sheeting and laminating mechanical methods and the equipment used
- Follow important uniform procedures and how certain job functions affect the final product
- Understand the different types of ovens and heat sources
- Understand general practices to oven operations pre-light
- Follow the guidelines to baking product start-up, on-going, and post-baking operations
- 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:
- Complete the course and pass the final exam
- Fill out the KSU CEU application through the Academy portal (the application is listed below the final test)
- ABA will submit your score to Kansas State University Global Campus
- Kansas State University Global Campus will email passing students certificate and proof of credit quarterly
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