Bread & fermented goods modules - live online, tutor-led training course (two mornings)

This course builds on foundational bakery knowledge to develop a deeper understanding of bread production and the factors that drive consistent quality. Participants will gain practical expertise in dough handling, fermentation, and baking control, enabling them to optimise processes, improve product consistency, and diagnose and resolve common bread manufacturing challenges.

Delivered online over two mornings, the course combines theory with applied knowledge and includes quizzes and audience participation activities to make the learning experience engaging and interactive.

Who should attend

• Bakery technologists and product developers working with bread products, who already have some bakery knowledge from other product categories.
• Production and operations staff seeking to improve process understanding
• Quality and technical teams supporting bread manufacture
• Individuals who have completed the Introduction to professional bakery course and are seeking more detailed bread specific knowledge

Prior knowledge required

• Understanding of basic ingredient functionality and bakery processes is assumed
• Prior completion of Campden BRI’s Introduction to professional bakery course, or equivalent foundational bakery knowledge, is recommended if no previous bakery experience or knowledge

The course will be delivered live online over the course of two mornings (0900 - 1300 hours approx), participants will be sent log in details for a Microsoft Teams session.

This module builds on introductory bakery knowledge to focus specifically on bread products and their manufacture. It explores dough processing in more detail, including mixing strategies, fermentation control, and baking optimisation. The course examines how process conditions influence structure, volume, and crumb quality, alongside typical variations across bread types. Emphasis is placed on identifying, understanding, and resolving common bread-related quality issues within a production environment.

Learning outcomes

By the end of this course, participants will be able to:

• Explain the key stages involved in bread and fermented goods manufacture
• Describe how ingredients, mixing, fermentation, and baking influence dough behaviour and finished product quality
• Identify the process factors that affect bread structure, volume, crumb, crust, and eating quality
• Recognise common bread and fermented goods defects and their likely causes
• Apply practical troubleshooting approaches to improve consistency and reduce quality issues
• Use bread-specific technical knowledge to support production, quality, development, or customer-facing activities