Please note: Subscription for this course ends six months from date of purchase.
Description
How does kosher production impact commercial bakeries? Managing Kosher Baking Production presents a streamlined overview of the particulars of kosher bakery programs, kosherization, and how to navigate special situations specific to the kosher bakery industry, such as Passover. This course covers the production, packaging, and labeling of various breads, cakes, breakfast items, and more.
This course covers:
- cluster buns
- pizza dough
- wraps
- crackers
- flatbreads
- doughnuts
- scones
- crullers
- croissants
- muffins
- Items like French toast and English muffins, which can be complicated
This course does not cover:
- Baked snack foods
- Bagel chips
- The production of fillings, creams, glazes, fondants, icings, bread and cake mixes, bread and cake concentrates, frozen dough
Benefits
Benefits
- Master the basics of kosher baking production
- Understand when and how to conduct kosherization
- Learn how unique requests and Jewish holidays could impact kosher production
- Get expert insight into the growing kosher market
Agenda
Agenda
Managing Kosher Production
Module 1:
- The Basics of Kosher Certification
Module 2:
- Process, Ingredients, and Equipment
Module 4:
- The Company’s Part in the Program
Module 5:
- What to Expect at the Inspection
Managing Kosher Baking Production:
Module 1:
- Process, Ingredients, and Equipment for Kosher Bakeries
Module 3:
- Special Situations in a Kosher Bakery
Who Should Register?
Who Should Register?
This course is ideal for kosher certified food manufacturers, those exploring kosher certification, and kosher certification agencies. Job titles may include:
- Food safety managers
- Plant managers
- Quality control/quality assurance managers
- Production managers
- Maintenance managers
- Supervisors
- Senior Director
- Senior Manager
- Vice President
- C-level Executives
- Director
- Rabbis
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