AIBTMPlot No. 30/25, Knowledge Park - III, Greater Noida - 201306, Uttar Pradesh (NCR Delhi), India

COOKIE PROCESS TECHNOLOGYOctober 12-14, 2015 AIBTM Campus, Greater Noida (NCR-Delhi)

Course HighlightDay 1- October 12, 2015:08:00 Welcome and orientation08:30 Review of biscuit formulations

• Short dough• Hard dough

10:15 TEA10:30 Mixing technology

• Short dough• Hard dough

12:00 Preparation for hands-on work in the lab12:30 Lunch break13:30 Hands-on biscuit production- Variation of mixing

• Short dough• Hard dough

17:00 Product evaluation17:30 End of day 1

Day 2- October 13, 2015:08:00 Questions, answers, and comments from day 108:30 Science of fermentation09:30 Control of makeup processes- hard dough10:15 TEA10:30 Control of makeup processes- soft dough12:30 Lunch break13:30 Practical baking- Variation of makeup procedures

• Hard dough• Soft dough

17:00 Product evaluation17:30 End of day 2

Day 3- October 14, 2015:08:00 Questions, answers, and comments from day 2

About Course : This course will include both soft dough cookies as well as hard dough crackers and sweet biscuits. The course combines scientific theory, industry best practices, and hands-on baking in a fast-paced three-day format. At the end of the course, the participants should understand the most important ways to make consistent quality cookies and crackers.

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Assocom-India Pvt. Ltd.: Plot No. 30/25, Knowledge Park - IIIGreater Noida - 201 306 Uttar PradeshTel.: +91-120-2428800 (50 Lines) Fax: +91-120-2428801

Email: email@assocom-india.com; knitin@assocom-india.comWebsite: www.assocom-india.com

Mob.: +91-9910375202

FOR REGISTRATION & ENQUIRY, CONTACT

Registration Details

Option - 1

1. Fee - Indian Rs. 15,000 / International US$ 500 in favour of "Assocom India Pvt. Ltd." payable atNew Delhi. This includes 3 nights accommodation on twin sharing basis and all meals at AIBTM hosteland service tax.

Option - 2

1. Fee - Indian Rs. 12500/ International US$ 400 in favour of New Delhi. This includes lunch during conference and service tax.

"Assocom India Pvt. Ltd." payable at

Extended training for 2 days for practice @ Rs.3,000/day

5 % Group Discount on enrollment of more than 3 participants from same company.

08:30 Oven profiling and control of the baking process10:15 TEA10:30 Process Control for wafers11:30 Production adjustments to control spread, height, and texture of biscuits12:30 Lunch break13:30 Formulation and new product development

• High moisture (soft) cookies• Cremes and fillings• Gluten-free• Healthier

15:00 TEA15:15 Controlling shelf life of biscuits16:30 Course closure and valedictory 17:00 End of course

Key FacultyDr. Kirk O’Donnell, Member of Board of Directors, AIBTM, Former Vice President (Education), AIB International, USA and along with key industry experts. Dr. O’Donnell has more than 30 years experience in Bakery Industry, Teaching and R&D. He is carrying a very strong academic back (Doctor of Education, Kansas State University, 1999, Master of Business Administration, Texas A&M University at Corpus Christi, 1985, Professional Baking Technologist diploma, American Institute of Baking, 1982 and Dual Bachelor’s degrees in Bakery Science and Management and Milling Science and Management, Kansas State University, 1980.

Dr. Suresh Itapu, Member of Board of Directors, AIBTM. Dr. Itapu who is carrying more than 20 years experience in working with Industry. Dr. Suresh Itapu Food Technologist Doctorate in Food technology from G.B. Pant University. Worked at Purdue University, USA for 4 years. He is also graduated from American Institute of Baking (AIB). Lead the Human Nutrition Team for almost a decade in American Soybean Association. Now he is working as CEO of NutriTech Consulting Services Pvt. Ltd.