Sweeteners and Fats/Oils Hands on Bakery Training Bread-Cake-Cookies


Apply Now

Course Commences

January 28-31, 2019

Course Fee


  • Fee: Rs.8,500 + 18% GST

Participants will learn

» Functions of sweeteners for a variety of bakery products
» How to differentiate common sugar forms and browning reactions
» Sugar Replacement calculations, Total Solids, Fermentable solids, or sweetness
» Characteristics of common sugars, sucrose, molasses, honey, invert and malt
» Dextrose, Applications to glucose syrups
» Crystallizing and browning rates
» Alternative sweetener categories


» Identify Characteristics, functions of fats and oils
» Oil/fat processing steps
» Potential problems with fats/oils and Troubleshooting


Mr. Shorya Kapoor, International Baking Expert, graduated in Bakery Science and Artisan from Hyjeon College, South Korea, Certified by TAFE/ Australia and Advanced Graduation from American Institute of Baking (AIB international, USA) with more than 3 years industrial and academic experience in R&D, New Product Development, Process and Production Control.


DAY ONE {08:00 AM – 05:00 PM}
» Orientation
» Functions of Sweeteners, Common sugars and Browning Reactions
» Sugar Replacement
» Characteristics of common sugar
» Hands on Banking
1. Characteristics of Dough and Breads with high % of Sucrose
2. Characteristics of Dough and Bread with different HFCS
DAY TWO {08:00 AM – 05:00 PM}
» Review the products made on Day 1
» Break
» Dextro Equivalents and its applications
» Crystallization and Browning Rates
» Hands on Banking
1. Characteristics of batter and final product of cakes with HFCS
2. Characteristics of Cookie dough and final products made with Honey, Dextrose and Sugar alcohols
DAY THREE {08:00 AM – 05:00 PM}
» Review products made on Day 2
» Alternative Sweeteners
» Oil/Processing Steps
» Potential Problems with Fats and Oils

Hands Baking
1. Characteristics of Cookie dough and final product made with Oil, All Purpose Shortening, and Cookie Shortening
2. Characteristics of Cake batter and Final products made with Oil, All Purpose Shortening, and Cookie Shortening

DAY FOUR {08:00 AM – 05:00 PM}
» Review of products made on Day 3
» Hands on Baking
» Characteristics of Products with different fats in Laminated Doughs
» Troubleshooting and review of Product

Cancellation Policy

Substitution:Though, you may substitute participant at any time before the course.

AIBTM reserves the right to cancel this course in the event of insufficient registration or Faculty emergency or any other emergency. If cancellation happens due to any of these reasons, AITBM will make full refund of fee. AIBTM’s liability is limited to only fee refund