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Programme Content
- Function of Wheat Flour & Process of Flour Milling
- Introduction to Baker’s calculation and Local factor formulation
- Introduction to the tools & equipment used
- Introductions to French Bread & Dinner Rolls
- Prepare Sandwich & Open Top Bread, Rolls (soft/hard), Baguette and cob
- Bakers ingredients calculation
- Function of ingredients
- Introduction to processes
- Prepare for bread making
- Prepare dough
- Shape dough for desired products
- Proof and bake bread