Learning objectives
<br />To prepare the students with good technical knowledge in the bakery field, just to be easily inserted in the work’s world
Prerequisites
<br />Formally not request, but it is press a knowledge of English language, basic of statistic and the principal software for personal computer.
Course unit content
<br />INTRODUCTION <br /> <br />RAW MATERIALS<br />- Sugar industry - cane and beet sugar, products derived from starch, other bulk and intensive sweeteners <br /> - Colourant from synthesis and extraction from natural substances <br /> - Fat processing tecnology, particularly cocoa substitutes<br /> - Coffee, tea and other drink <br /> - Nuts and other ingredients <br /> - Thickeners and stabilisers<br /> - Other additives<br /> <br />TECHNOLOGY<br />- Cocoa - cultivation and fermentation <br />- Chocolate I – production process (roasting, refining, conching, tempering) <br /> - Chocolate II – moulding and enrobing <br /> - Confectionery I - hard and filled candy, caramel and toffee<br /> - Confectionery II – fondant, gum, jelliesm pastilles, tablets, chewing gum<br />- Nougat - different technologies <br />- Ice Cream - production process: mixes, pasteurisation, homogenisation, freezing, hardening <br />- Candied fruits - production process of whole fruit (ex. marrons glacès) and citrus peels<br />LEGISLATION <br />- Technical aspect of legislation <br />
Full programme
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Bibliography
<br />G. Hofmann, the Chemistry and Technology of Edible Oils and Fat and Their High Fat Products, Academic Press, London 1989<br /> A. Karkeskind and J. P. Wolff, Oils and Fat Manual, Paris 1996<br /> E.B. Jackson – Sugar confectionery manufacture, London 1995<br /> E.B. Jackson – Sugar confectionery recipes and methods, London 2002<br /> B.W. Minifie – Chocolate, cocoa and confectionery, London 1998<br /> W.P. Edwards – The science of sugar confectionery, London 1999<br /> R.Andreotti e G.Mataloni, La preparazione industriale dei canditi, Parma 1991<br /> R.T. Marshall e W.S. Arbuckle – Ice cream, New York 1996<br />J.H.Hooper, Confectionery Packaging Equipment, Chapman & Hall Food Sc. Book, London, 2002
Teaching methods
<br />Lectures with all slides in a CD, given at every student, to learn at home. The student can ask anytime question by e-mail.<br /><br /> <br />The course will be completed with visits at some production plants.<br /> <br />The final evaluation will be through a Power Point presentation of an industrial production of bakery product with an oral final exam.
Assessment methods and criteria
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Other information
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