May 21-22, 2019
You know how important it is to have the right tools to address customer complaints and improve products and processes. An increasingly competitive marketplace means you must respond quickly to internal and external demands for longer shelf life and better quality product.
What will you learn?
- What “shelf life” means to producers and consumers
- The tools, techniques, and processes a baker can use to extend shelf life
- How to troubleshoot customer complaints about shelf life
- To adapt formulation and processing to extend the shelf life of production
Orientation & Introduction of AIBTM
Introduction to shelf life
» Spoilage of bakery product
» Microbial spoilage
» Non-Microbial spoilage(Mechanism of staling, retro-gradation)
Hurdle technology – factor affecting shelf life
» Internal Factor
Hurdle technology – factor affecting shelf life (Cont..)
» External Factor
Extending shelf life by formulation
» Use of Emulsifiers
» Use of Hydro-colloids
» Use of Enzymes
» Use of Preservatives
» Sweeteners & Moisture management
Extending shelf life by technology
» Packaging methods
Shelf life Studies
» Direct method
» Accelerated method
Discount: If any participant wish to apply for two or more courses, 15% discount on each course will be ensured.
If enrollment for the course is cancelled 15 days before the start the course, full fee will be refunded. However, if cancellation is done 3 days prior to the start of the course, Rs. 2,500 will be charged towards late cancellation. There will be no refund if cancellation is done less than two days prior to the start of the course. Substitutions can be done anytime before the start of the course.
AIBTM reserves the right to cancel the workshop due to insufficient enrollments or faculty emergency or any other emergency. AIBTM’s liability is limited towards refund of fee only.