A PROFESSIONAL IN CHARGE OF BAKERY OR A PRODUCTION TEAM LEADER
A SALES REPRESENTATIVE IN THE BAKERY OR PASTRY SECTOR
○ 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 of retarded bulk fermentation.
○ The quality of the final product.
○ Training exercises.
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