Structure of Complete Course
List of lessons in The Biscuit Doctor Technology Course
Module 1
2. Overview of biscuit manufacturing
4. Flour manufacture and types, vital wheat gluten
8. Semisweet biscuits and Garibaldi
9. Mixing and Mixers and First assessment
Module 2
10. Baking processes and principles
11. Matzo, Soda crackers, savoury cracker & Puff biscuits
13. Principles of Process & Quality control
14. Baking ovens & baking bands & RF baking
15. Biscuit handling and cooling & Oil spraying
16. Packaging principles & Packaging materials
17. Dairy Products, milk, butter, cheese, eggs, whey & Other cereals & starches
18. "Checking" & Moisture testing and Second assessment
Module 3
19. Fats, types and chemistry & Processing of fats
20. Biscuit Shelf life considerations
24. Function of sugars and fats and common problems
26. Chocolate handling and usage and Third assessment
Module 4
27. Leavening and acidification, Miscellaneous Ingredients, non nutritive additives
28. Biscuit Spread and Shrinkage
29. Hygiene and Product Safety
30. Ingredient handling and metering
31. Creams and cream sandwiching
32. Jams, Jellies and Water Activity
33. Extruded and Deposited types
34. Monitoring Manufacturing efficiency & Waste management & recycling and Fourth assessment
Certificate award