- +65 6908 0955
- bitctsc@gmail.com
Programme Content
- Assemble tools and equipment for artisan and decorative breads
- Measure, prepare and check the quality of ingredients for artisan and decorative breads
- Adjust bread percentage for lean dough and enriched dough
- Prepare dough (which includes mixing and fermenting) for artisan and decorative breads
- Importance of flavours in artisan and decorative breads
- Formulation of breads (types of flour, water and hardness of water, protein level and types of protein)
- Prepare artisan and decorative breads which may include shaping, giving flavour and filling where applicable, proofing and baking the dough
- Indicators of doneness
- Cool artisan and decorative breads
- Present finished products or store appropriately to prolong shelf life
- Quality standards of artisan and decorative breads
- Common faults in baking artisan and decorative breads and how to prevent them