ABOUT THIS COURSE

  • Understand Fat Functionality

    Delve into the science behind how fats impact texture, flavor, and structure in biscuit applications.

  • Solve Common Challenges

    Address issues like fat bloom, oxidation, and ingredient compatibility with practical, research-backed solutions.

  • Validate Your Expertise

    Earn a certificate recognizing your advanced understanding of fats in biscuit production, guided by industry expert Evita Riviani Achmadi.

COURSE CURRICULUM

  1. 1

    • Pre-Course Survey - Share Your Motivations
  2. 2

    • Understanding The Role of Fat in Biscuit Product and Processing

    • Exploring the Different Types of Fat Commonly Used in Biscuit Production

    • Recognizing The Impact of Fat Choice in Biscuit Quality

  3. 3

    • Overview Chemical Structure and Functional Properties Fat

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

    • Analyzing The Impact of Fat Chemistry on Biscuit Characteristic

  4. 4

    • Butter Properties and Its Contribution to Biscuit Characteristic

    • Understanding the Role of Butter in Flaky Tender Biscuit

    • Exploring the Different Grades of Butter and Their Suitability for Biscuit Application
  5. 5

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

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

    • Understanding the Advantage and Disadvantage of Using Vegetable Shortening
  6. 6

    • Assignment 1
  7. 7

    • Exploring the Uses of Speciality Fats Like Coconut Oil, Palm Oil and Lard

    • Delving Into the Distinct Functional Properties of Specialty Fat and Its Contribution to Biscuit Application

    • Understanding the Considerations for Using Speciality Fat in Specific Biscuit Formulation
  8. 8

    • Understanding the Principle of Fat Blending and Its Impacts on Biscuit Characteristic

    • Exploring Different Fat Blending Technique and Their Application

    • Developing Strategies for Creating Custom Fat Blends for Specific Biscuit Type
  9. 9

    • Analyzing the Factors That Influence Fat Optimization in Biscuit Application

    • Employing Sensory Evaluation Technique to Assess the Impact of Fat Choice

    • Developing a Systematic Approach to Fat Optimization for Biscuit Application
  10. 10

    • Exploring the Growing Demand for Healthier and More Sustainable Fat in Biscuit Application

    • Assessing the Role of Plant Based Fat and Alternative Fat Source

    • Anticipating Future Trends and Innovation in Biscuit Fat
  11. 11

    • Final Assignment
  12. 12

    • Just One Question Stands Between You and Your Certificate!

INSTRUCTOR

Evita Riviani Achmadi

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.