Bakery Academy
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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 skills needed to thrive in the bakery industry. Become a skilled baker with the Cake Introduction Course, tailored for those who are new to the bakery scene or for those who are new with cake products.
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Bakery Academy
Bakery Academy : with passion, thriving and transferring the art and science of Baking
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
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
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...
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...
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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
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
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...
Bakery Academy
Fillings (Physical Course)
This course equips bakers with both the theoretical knowledge and practical skills for various filling types. From understanding ingredient...