Fundamentals of Bread Making – Bread Science November 6-8, 2017

November 6-8, 2017 | 8AM to 5PM
Instructor : Mr. Gerry Samaniego Mendoza
Course Fee: Php5,500
10% discount on early bird until October 30, 2017

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. Baking Center
1967 Rizal Avenue Sta. Cruz Manila cor. Herrera St. beside PNB Bank

Call Us 871-7487 | 0920-5241838 | 0943-0863618 or
Email us at

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