Fundamentals of Bread Making “Bread Science”

May 30-June 1, 2019 / 8AM to 5PM
PSB Mentor Gerry S. Mendoza
Course Fee: Php7,000
10% discount-Early Bird Rate until May 23

Course Outline:

I. Functions of Ingredients for Yeast Raised Bakery Products
II. Bread Production Processing Systems
• Dough Mixing
• Fermentation
• Conventional Make-up
• Proof-Bake-Cool & Pack
III. Applied Bakery Math (Review)
IV. Product Scoring 
V. Bread Workshop 1 – Bread Processing Methods
No Time Dough
Straight Dough
Sponge & Dough
VI. Bread Workshop 2 – Varying Sugar and Salt Level
VII. Bread workshop 3 – Filipino Bread Varieties
Pang Estante: 
Cheese Roll
Spanish Bread

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

Hurry! Reserve your seats now!

For reservation, please call or text at 254-2526 / 871-7487; 0920-5241838 / 0995-1436040 or email us at

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