Manufacturing and ProductionBakery and Confectionery Production
Baking looks forgiving and is not: flour varies between deliveries, dough responds to ambient conditions that change through the day, and a product that was correct in the morning can fail by the afternoon shift. This course covers controlling it. Delegates work through flour functionality, protein, water absorption and the rheological tests that predict how a dough will behave. Yeast fermentation and dough development follow, including bulk fermentation, no time doughs and the sponge and dough method. Mixing, dividing, moulding and proving are covered, with the faults each stage produces. Baking is addressed through heat transfer, oven profiles and crumb structure. Staling and shelf life extension are covered honestly, including what enzymes and emulsifiers actually do. Confectionery is addressed: sugar boiling, chocolate tempering and biscuit doughs. The course closes on line efficiency, on weight control and on diagnosing a product failure from its symptoms.
Course objectives
- Interpret flour functionality and rheological test results
- Control yeast fermentation and dough development
- Run mixing, dividing, moulding and proving without introducing faults
- Set oven profiles to achieve the intended crumb structure
- Extend shelf life using enzymes and emulsifiers appropriately
- Produce confectionery through sugar boiling and chocolate tempering
- Control product weight, line efficiency and diagnose product failures
Who should attend
- Bakery production supervisors and shift leaders
- Quality assurance staff in baking and confectionery
- Product developers in bakery businesses
- Plant managers at industrial bakeries
- Bakers moving into technical or supervisory roles
Course outline
- 01Correct in the morning, failing by afternoon
- 02Flour functionality and rheology
- 03Yeast fermentation and dough development
- 04Bulk fermentation, no time and sponge methods
- 05Mixing, dividing, moulding and proving faults
- 06Baking, heat transfer and crumb structure
- 07Staling, enzymes and emulsifiers
- 08Confectionery, weight control and failure diagnosis
Scheduled sessions
| Dates | Venue | Format | Price | Register |
|---|---|---|---|---|
| 30 September to 2 October 2026 | Online | Online | R6,500 per delegate | Register Now |
| 9 to 11 November 2026 | Gaborone, Botswana | Classroom | R14,950 per delegate | Register Now |
| 20 to 22 January 2027 | Durban, South Africa | Classroom | R14,950 per delegate | Register Now |
| 17 to 19 March 2027 | Mbabane, Eswatini | Classroom | R14,950 per delegate | Register Now |