Advanced Bread Formulation and Baking Science (Part of SCTP)
Training Provider: Nanyang Polytechnic
Course Reference: TGS-2026062526
S$1,017
Original: S$3,390
Save S$2,373
About This Course
This module explores the science and techniques behind advanced bread formulation, focusing on products such as sourdough, artisan, and decorative breads. Learners will deepen their understanding of dough mixing, fermentation, and the use of frozen dough technology. The module also covers ingredient adjustments to create lean or enriched doughs, equipping learners with the knowledge and skills to produce high-quality, complex bread varieties with precision and creativity in professional baking settings.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
- Understand the principles behind the production of advanced breads such as sourdough, artisan, and decorative breads.
- Apply advanced mixing and fermentation techniques suitable for complex bread formulations.
- Adjust ingredients to formulate lean or enriched doughs based on product requirements.
- Utilize frozen dough technology in bread production.
- Evaluate the impact of ingredient selection and process control on bread texture, flavour, and quality.
- Demonstrate proper handling and finishing techniques for a variety of advanced bread products.
- Understand the principles behind the production of advanced breads such as sourdough, artisan, and decorative breads.
- Apply advanced mixing and fermentation techniques suitable for complex bread formulations.
- Adjust ingredients to formulate lean or enriched doughs based on product requirements.
- Utilize frozen dough technology in bread production.
- Evaluate the impact of ingredient selection and process control on bread texture, flavour, and quality.
- Demonstrate proper handling and finishing techniques for a variety of advanced bread products.
Entry Requirements
Secondary
Course Details
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