314-121 — Breads and Rolls

1 credits · 1 hours

Take an in-depth look at the production of breads and rolls. Examine the principles of scaling, mixing, fermentation, proofing and baking while learning about artisan-style breads and rolls, sour starters, bagels, pretzels, crackers, flat breads and other ethnic preparations.

Part of

• Baking and Pastry Management
• Baking and Pastry Production
• Culinary Management
• Food Service Production

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