WSQ Conduct Baking Ingredient Experiment Sembawang, North

Course details

Objectives: Upon completion of the module you should be able to:

• Identify steps required to conduct scientific baking experiments.
• Understand the importance of a standard test baking model to be able to measure baking experiments.
• Understand the functionality of a variety of baking ingredients used across breads, cake, pastries and confectionery items.
• List and identify a range of ingredients that can be used as an ingredient replacer in a bakery formula.
• Understand how replacer ingredients function so modifications made can produce an acceptable bakery item.
• Apply sensory guidelines to a range of bakery products to make informed assessment/ evaluation of items.

Course Content

• Produce bakery items using a suitable ingredient replacer / e.g. raisin paste for fat or eggs and assess the baked quality.
• Replace sugar in cakes, muffins and evaluate baked items and make changes by modifying formula based on sensory evaluation of items.
• Bake a range of standard bakery items against an ingredient replacer.
• Make necessary modifications to a formula when using a specific ingredient replacer.
• Bake a range of products that use modified ingredient composition. E.g. Gluten free products
• Apply sensory evaluation form for evaluation of a range of bakery items.
• Apply baking knowledge to evaluate the baked items and suggest improvements that can enhance shelf life, softness etc.
• Produce a range of bakery products following safe food handling and hygiene practices

Product Scope: Frozen dough, fat replacers in short crust pastry, use of powdered egg whites v fresh egg whites, Egg replacers in sponge cakes, Gluten free breads, egg & fat replacers in cakes