WSQ Muffins & Scones Cerealtech School Of Baking Technology
Price: SGD 546

    Course details

    Upon completion of the module participants will be able to:

    • Understand the elements required to produce muffin batters and scone dough.
    • List and describe the functionality of ingredients used in making muffins and scones.
    • Calculate muffin and scone recipe using Baker’s Percentage.
    • Describe the ingredient pre conditioning requirements for making muffins and scone products.
    • Describe the basic mixing methods and processing parameters for making muffins and scone products.
    • Apply the various mixing methods to produce muffins and scone items.
    • Deposit muffin batters into prepared tins and muffin cups.
    • Sheet scone dough to desired thickness by hand and cut to appropriate shape using hand cutters.
    • Line scone pieces onto prepared baking tray, eggs wash.
    • Describe why it is necessary to rest scone dough prior to baking.
    • Bake muffins and scones at appropriate baking temperature and suitable oven settings to a satisfactory standard.
    • Remove and cool muffin and scones appropriately.
    • Finish muffin products where appropriate for presentation.
    • Evaluate baked muffin and scones products following quality parameters
    • Store baked items under suitable conditions.
    • Produce muffins and scone items following standard hygiene and food safety requirements for food production.
    Updated on 08 November, 2015

    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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