A PROFESSIONAL IN CHARGE OF BAKERY OR A PRODUCTION TEAM LEADER
A SALES REPRESENTATIVE IN THE BAKERY OR PASTRY SECTOR
The training program is broken down around 7 delayed fermentation techniques :
Chapiter 1 : Retarded bulk fermentation
Chapiter 2 : Part baked frozen bread
Chapiter 3 : Deep frozen dough after shaping
Chapiter 4 : Ambient bulk fermentation
Chapiter 5 : Pre proofed retarded proofing
Chapiter 6 : Retarded proofing at low temperature
Chapiter 7 : Short retarded proofing
For each technique, here are the points covered:
○ How yeast works according to temperature.
○ The manufacturing process.
○ Blocking temperatures and times.
○ The material to have.
○ Advice and tips to know.
○ The advantages and disadvantages.
○ The quality of the final product.
○ Training exercises.
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