314-140 — Fundamentals of Baking 1

2 credits · 2 hours

Take an in-depth look at the production of quick breads and yeast-leavened breads and rolls. Examine the principles of scaling, mixing methods, leavening, fermentation, proofing and baking, while learning about scones, muffins, biscuits, breads, rolls, bagels, pretzels, crackers, flatbreads, etc. in low- and high-gluten products.

Part of

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

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