What Bread Production Questions Do You Have?
What is the role of water absorption in bread? Why are minor ingredients important? Which is the best fermentation or dough system? How can I improve my final proof, baking or cooling process?
If these are the questions keeping you up at night, then you really should come to our Academy class on the science of bread production. This is a well-rounded course on all the fundamentals of bread baking with all the hands-on experience and Q&A time you’ll need.
What all will we cover? Here’s a quick rundown:
- Fundamentals of Ingredients
- Fermentation Process
- Mixing Process
- Intermediary Processes
- Final Proof, Baking, Cooling
- Quality
- Q&A
Right now, we have early bird pricing and seats left, but they won’t be around forever!
Sign up today, and get your bread answers!
Science. It's the secret to successful bread.
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7 年Dear Lin, Falling number is on way of measuring, but why not measure on actual enzymatic activity. GlycoSpot will be happy to support you. ??T
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Falling number drops as enzymatic activity increases. Most mills don’t dose enzymes. some mills though do add malt. For this practice, flour that has malt is usually used within a short period. How can flour have a longer shelf life and is better when aged? Well, you can come to our class to learn this as this topic would be covered.