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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 attendee wil learn to understand the product matrixes and interactions and try to bring this into practice. Participants are expect to have some experience in baking and process handling.
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Bakery Academy
Bakery Academy : with passion, thriving and transferring the art and science of Baking
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
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
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
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...
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Bakery Academy
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Perfect for those new to the bakery scene, our course breaks down complex concepts into easily digestible modules. Learn to understand diver...
Bakery Academy
Product Reformulation Course (Physical)
This course focuses on critical ingredient adjustments, such as sugar, fat, and sodium reduction, while enriching with healthier, nutrient-d...
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
Advanced Cookies & Biscuits Course
Welcome to the Cookies and Biscuits course! Dive into product classifications with hands-on Rotary Moulding and Spread Tests. Explore divers...