Cereal technology 2 (2cr)

Objective

Upon completion of the course, the student will
- be able to assess the baking processes and factors affecting to the prdoduct quality
- be able to apply and develop the manufacturing methods in the bakery industry.

Content

- Production of bread, pastries, confectionary products and biscuits
- Pre-prepared dough and
- Cold baking
- Additives
- Quality control
- Machinery used in bakeries

Qualifications

Food chemistry and Food processes.

Assessment criteria, satisfactory (1)

Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Good (3...4): The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Excellent (5): The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Materials

Laatuleipää käsikirja leipurille, Leipomoalan Edistämissäätiö,
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_EN&bibId=7606

Kahvileipää käsikirja leipurille, Leipomoalan Edistämissäätiö,
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_EN&bibId=7652

Kondiittorin käsikirja, Leipomoalan Edistämissäätiö,
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_EN&bibId=56310

- Lecturer's material

Teaching methods

Lectures and baking exercises (compulsory attendance)