Bakery Academy
Send inquiry
Advanced Cookies & Biscuits Course
Welcome to the Cookies and Biscuits course! Dive into product classifications with hands-on Rotary Moulding and Spread Tests. Explore diverse textures through Hard and Soft Biscuit tastings. Uncover the science of formulation, experimenting with flour, fat, sugar, eggs, and more. Achieve Personal Targets in crafting through iterative recipe adjustments. Engage in practical sessions, from dough-making to yeast fermentation activities. This course, blending theory and practice, hones your skills to create diverse cookies and biscuits.
Ingredients
Bakery Academy
Bakery Academy : with passion, thriving and transferring the art and science of Baking
Bakery Academy
Bread Introduction (Physical Course)
This course combines technical knowledge of baking science with practical skills. Each session is designed to deepen your understanding of i...
Bakery Academy
Biscuit Introduction (Physical Course)
Perfect for those new to the bakery scene, our course breaks down complex concepts into easily digestible modules. Learn to understand diver...
Bakery Academy
Cracker Dynamics (Physical Course)
Explore crackers in our bakery course, covering classifications to troubleshooting industrial issues. Delve into the science of crafting cra...
Bakery Academy
Cake Introduction (Physical Course)
This comprehensive program is designed to provide you the basic tools into cake making, equipping you with the essential basic knowledge and...
Related products
View all
Bakery Academy
Bread Introduction (Physical Course)
This course combines technical knowledge of baking science with practical skills. Each session is designed to deepen your understanding of i...
Bakery Academy
Cake Introduction (Physical Course)
This comprehensive program is designed to provide you the basic tools into cake making, equipping you with the essential basic knowledge and...
Bakery Academy
Layering Techniques with Puff and Danish Pastry (Physical Course)
This course will extend the knowledge of Puff and Danish pastry, like apple turnovers, vol-au-vent, croissant and maple-pecan danish. The at...
Bakery Academy
Egg Reduction Strategies (Physical Course)
Reducing or replacing eggs in bakery products can introduce various challenges, as eggs contribute critical functional properties such as st...