Course details
Module Overview
The course modules aregrouped into sectors to provide participants with the opportunity to build on the skills & knowledge related to each module as the course progresses.
- Bread Making Technology (WSQ* Prepare Basic Bread)
- Bread Making Technology (WSQ Prepare Café Style Breads)
- Bread Making Technology (e2i funding support 50% of module)
Funding from WDA & e2i for Singaporean & PR , subject to eligibilitycriteria
Scope:
- Ingredient selection and functionality in bread making.
- Bread making process.
- Straight Dough bulk fermented.
- Straight Dough / No Time.
- Sponge & Dough, , Pre fermented dough's , Sour dough's.
- Bakers Percentage / Formula construction in bread formula.
- Dough making parameters, water absorption, temperature
- control, fermentation controls, dough development.
- Dough processing parameters, resting, scaling, moulding, shaping.
- Proofing and baking requirements.
- Cooling, packaging & storage.
- Hygiene & safety requirements in production of baked items.
Course Location
About Cerealtech School Of Baking Technology
CerealTech has since developed to provide necessary specialty services and products to the food industry. However, CerealTech's focus remains the same: to enrich people’s lives with healthier and tastier foods. This also means developing customized training programs for corporate clients to improve standards.
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