CAKE SCIENCE


April 19-21, 2018 / 8AM to 5PM
PSB Mentor Plutarco “Boy” Ng
Course Fee: Php6,000
10% discount-Early Bird Rate until April 12, 2018

COURSE OUTLINE:

Day 1
•Introduction to wheat-flour specification for the bakers
•Cake Classification/Cake Mixing Methods
•Ingredients Functionality in Cake Making
•Workshop – Experimental Cake mixing method – Batter type cake

Day 2
•Cake Product Scoring & Evaluation (pH)
•Demo on Chemical leavening (video)
•Workshop – Experimental Cake I – Batter Type Cake
Varying flour types (5 experiments)
Varying Water Level & Temperature (4 xperiments)
Varying Baking Powder/Soda (4 experiments)

Day 3
•Cake Product Scoring & Evaluation (pH)
•Workshop – Sponge & Chiffon Cake
Varying Sugar Level (Sponge Cake)
Varying Fat Level (Sponge Cake)
Varying Meringue Whip Time (Chiffon)
•Each group should formulate their own cake and decorate

HURRY!  RESERVE YOUR SLOTS NOW!

For registration, please call or text at 254-2526 / 871-7487; 0920-5241838 / 0995-1436040 or email us at
philippinesocietyofbaking2005@gmail.com

Location:
Filipino-Chinese Bakery Association Inc. Research and Training Institute
1967 Rizal Avenue, Sta. Cruz, Manila cor. Herrera St. beside PNB Bank

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*