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Key Concepts in Controlled Test Baking and Fundamentals of Bread Dough Systems
Kathy Brower, AIB International
September 29, 2016
3:00 - 4:00 pm EDT


For those who are new to the baking industry or perhaps changing career paths into a baking category, we will explore the practices of controlled test baking (experimental baking), pertaining to yeast-leavened bread dough systems.  Detail will be provided on the lab layout with emphasis on design and functionality. This presentation will focus on:

  • Sponge & Dough
  • Straight Dough
  • No-Time Dough

We will explore these systems from the set-up of materials, through processing and final product evaluation

Anyone who possesses the innate ability to organize and follow procedures will happily be drawn to the well-planned and methodical nature of experimental controlled test baking.  For those who thrive on chaos and spontaneity, the challenge is to convince ourselves that there is value in incorporating more detail into all of our baking endeavors.  Either way, the hope is that you enjoy learning about this very interesting process and gain some new insights that will enhance your baking skills.  For information on complete career path competency programs at AIBI, please visit their newly launched Certified Bread Specialist – Industrial page. 


Post Webinar Event Features

  1. Active Members please click here for full access to past recordings and handouts located in the ASB Webinar Archives.
  2. Bakery Production Cost Reduction
    Dr. Kirk O'Donnell, Bakers Growth
    (Live event held August 16, 2016)

    Please click here to watch a recording of the event
    Please click here to for a copy of the handout
  3. The Dummies Guide to Baking Ingredients
    Dr. Lin Carson, BAKERpedia
    (Live event held July 20, 2016)

    Please click here to watch a recording of the event.

Click here to access ASB's Educational Opportunities webpage

American Society of Baking
7809 N Chestnut Avenue
Kansas City, MO 64119

Tel: 1.800.713.0462 | Fax: 1.888.315.2612 |
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