About this Course
Module Objectives & Content: Upon completion of the module participants will be able to: ? Describe the functionality of ingredients used in bread doughs. ? Calculate recipes using Bakers Percentage. ? Produce variety of breads following recipe, methods and processing parameters. ? Prepare Sour dough starter and build Levain. ? Prepare multi grain breads incorporating Levain cultures. ? Prepare suitable grain mixes for use in grain breads. ? Prepare enriched sweet doughs, fill and shape. ? Prepare suitable sweet and savoury fillings for yeast doughs. ? Proof and bake products to a satisfactory standard. ? Apply appropriate pre oven and post bake finishing to baked items. ? Evaluate bread products following quality parameters. ? Produce bread dough following standard hygiene and food safety requirements for food production.
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Course Info
- Course Provider CEREALTECH SCHOOL OF BAKING TECHNOLOGY PTE. LTD.
- Course Category Business
- Course Price $682.5
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