Baking &Confectionery

BAKERY COURSE*

We will cover:

✔️Production Area

✔️Baking

✔️Wheat

✔️Types of flour

✔️Dough speed point

✔️Moisture control

✔️Pre fermentation

✔️Beware of mold

✔️Equipment and machinery

✔️Utensils

✔️Raw materials

✔️Ingredients

UNIVERSAL BREAD CONCEPTS

✔️Crispy Breads

✔️Sweet Breads

✔️Soft Breads

WHAT YOU WILL LEARN

In the Basic Module, you will receive more than 50 product and recipe techniques, which have a high turnover within bakeries...

In the Advanced Module, you will learn:

🍞 French Bread

🍞 Wholemeal French Bread

🍞 Wholemeal Bread

🍞 Rye Bread

🍞 Australian Bread

🍞 Italian Bread

🍞 Handmade Baguette

🍞 Rustic Baguette

🍞 Burger Bread

🍞 Hotdog Bread

🍞 Sweet Bread

🍞 Milk bread

🍞 Sliced ​​Bread

🍞 Kneaded Bread

🍞 Bisnaguinhas

🍞Croissant