Available courses
- Teacher: Admin Developer
Biscuit, Chocolate and Oven Assessment
| Biscuit Technology | Chocolate Technology | Oven Technology |
| Biscuit Technology is the engineering behind the production of biscuits, including the selection of ingredients, mixing, forming, baking, cooling, and packaging - all to ensure quality, consistency, taste, texture, and shelf-life. | Chocolate Technology involves the science, processing, and engineering of converting cocoa beans into chocolate products—from bean to bar. | Oven Technology is at the heart of product quality, energy efficiency, and production consistency. |
- Teacher: Admin Developer
Aeration Assessment
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AERATION in biscuit technology refers to the incorporation of air or gas into the dough or batter to create a lighter texture, influence volume, and impact the final product’s structure, mouthfeel, and appearance. It is a critical factor in achieving the desired characteristics of different types of biscuits. |
- Teacher: Admin Developer
Packaging Demo
Packaging ensuring product protection, extended shelf life, and enhanced consumer appeal. The choice of packaging materials and technologies is determined by factors such as moisture sensitivity, fragility, shelf-life requirements, and branding needs.
- Teacher: Admin Developer
General Assessment
General Assessment Consist of:
- Aeration, Macro Chocolate, Chocolate Aeration & much more. Its a comprehensive online assessment evaluates expertise in Biscuit Technology, covering advanced topics such as aeration, micro chocolate applications, chocolate aeration, cocoa processing, and chocolate formulation. Designed for industry professionals, the assessment tests knowledge of ingredient functionality, processing techniques, and quality control in biscuit and chocolate manufacturing.
Évaluation sur les biscuits, le chocolat et le four – Français
| Technologie des biscuits | Technologie du chocolat | Technologie des fours |
| La technologie de la biscuiterie désigne l'ensemble des procédés techniques qui sous-tendent la fabrication des biscuits, notamment la sélection des ingrédients, le mélange, le moulage, la cuisson, le refroidissement et le conditionnement, le tout dans le but de garantir la qualité, l'uniformité, le goût, la texture et la durée de conservation des produits. | La technologie du chocolat englobe la science, la transformation et l'ingénierie nécessaires à la transformation des fèves de cacao en produits chocolatés, de la fève à la tablette. | La technologie des fours est au cœur de la qualité des produits, de l'efficacité énergétique et de la régularité de la production. |