Fundamentals of Cake Science


July 4-6, 2019 / 8AM to 5PM   Course Fee: Php8,900
PSB Mentor Boy Ng
Venue: FCBAI Research and Training Institute, 1967 Rizal Avenue, Sta. Cruz, Manila

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/Demonstration-effect on emulsifier
•Workshop – Experimental Cake I – Batter Type Cake
Varying flour types (5 experiments)
Varying Water Level & Temperature (4 experiments)
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)

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