Baking Principles I

Catalog description

This course presents relevant information and training relating to commercial preparation of bakery products and ingredients used. This includes discussion of baking formulas and baking percentages. Dough and batter mixing and the information of gluten are covered along with the baking process. Primary ingredients and their use in the bake shop are examined. An initial look at bakery production is made through examining artisan and sour dough breads and the production of lean and rich dough yeast breads.