ABOUT THIS COURSE

  • COMPREHENSIVE GUIDANCE

    Learn from seasoned industry consultant Evita Riviani Achmadi as she shares practical strategies for effectively navigating fat usage in biscuit applications.

  • OPTIMISATION TECHNIQUES

    Discover techniques to optimise fat usage in biscuit applications, balancing sensory attributes, nutritional considerations, and production efficiency to achieve the perfect product consistency and quality.

  • BROADLY ACCESSIBLE

    While accessible to everyone, this advanced course is recommended for individuals with prior experience in the industry.

COURSE CURRICULUM

    1. Pre-Course Survey - Share Your Motivations

    1. Understanding The Role of Fat in Biscuit Product and Processing

    2. Exploring the Different Types of Fat Commonly Used in Biscuit Production

    3. Recognizing The Impact of Fat Choice in Biscuit Quality

    1. Overview Chemical Structure and Functional Properties Fat

    2. The Concept of Melting Point, Solid Fat Index and Fat Crystal Structure

    3. Analyzing The Impact of Fat Chemistry on Biscuit Characteristic

    1. Butter Properties and Its Contribution to Biscuit Characteristic

    2. Understanding the Role of Butter in Flaky Tender Biscuit

    3. Exploring the Different Grades of Butter and Their Suitability for Biscuit Application

    1. Introducing the Concept of Vegetable Shortening and Their Growing Popularity in Biscuit Production

    2. Analyzing the Properties of Vegetable Shortening and Its Impact on Biscuit Texture

    3. Understanding the Advantage and Disadvantage of Using Vegetable Shortening

    1. Assignment 1

ABOUT THIS COURSE

  • 28 lessons
  • Duration: 2 hours, up to 2 weeks
  • Certificate of Completion

INSTRUCTOR

Food Consultant with 13 years of work experience in food manufacturing consumer goods and a Master's Degree in Food Science and Technology. Field expertise in raw material, research and development, formulation, processing, packaging development, and quality food safety. Strong knowledge, theoretical and technical of cereal, starch, and bakery applications. As a food consultant, I have wide experience in handling projects and helping small businesses, companies, and start-ups to improve and develop their capability and potency for growth.