Bakery Ingredients

Catalog description

This course provides an overview of the role and function of both micro and macro ingredients in the baking process, including flours, sugars, fats, leavening agents, emulsifiers, and flavorings. Students will learn how these ingredients interact to influence dough development, texture, flavor, and shelf life in baked products. The course emphasizes the importance of ingredient selection, measurement accuracy, and the impact of ingredient quality on the final product. By the end of the course, students will understand how to optimize ingredient use to produce high-quality baked goods consistently.