Workshop 3: Creative Baking Modules

Bread Module

  • Understand the ingredient functionality
  • Describe the principles of fermentation and the relationship between temperature and dough processing
  • Developing bread dough, scaling and moulding the dough for proofing process

Cake Module

  • Learn the ingredient functionality and characteristics.
  • Practice sequential steps in folding and incorporating the ingredients.

Pastry Module

  • Identify the ingredient function for pastry making 
  • Bakers’ percentage and formula balance rules in pastry making.

BITC Admission Office
Baking Administration Training College
Blk 167, Jalan Bukit Merah, #02-15,
Tower 4, Connection One. Singapore 150167.
Attention to: MS Patricia Chng

Telephone: +65 6276 6337 / +65 6276 6608 / +65 6336 3462
Fax: +65 6336 0929


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