Masterclass Certificate in Bread Baking Equipment Selection
-- viewing nowThe Masterclass Certificate in Bread Baking Equipment Selection is a comprehensive course designed to equip learners with the essential skills needed to excel in the baking industry. This program emphasizes the importance of selecting the right equipment for artisan bread production, thereby optimizing efficiency, quality, and food safety.
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Course Details
• Mixers: An overview of different types of mixers used in bread baking, including planetary mixers, spiral mixers, and Hobart mixers. Discussion on mixer features, capacities, and selecting the right mixer for specific bread baking needs. • Ovens: Examination of commercial and residential ovens suitable for bread baking, including convection, deck, and steam-injected ovens. Comparison of oven features and benefits, such as temperature control, insulation, and steam generation. • Proof Boxes: Introduction to proof boxes and their role in the fermentation process. Exploration of different proof box types, such as closed-cell and open-cell, and factors to consider when selecting a proof box, such as size, temperature, and humidity control. • Dough Sheeters: Explanation of dough sheeters and their use in bread baking for laminating and sheet dough. Overview of dough sheeter features, such as roller gap adjustment, speed control, and feed systems. • Dividers and Rounders: Analysis of dividers and rounders, including manual, intermittent, and continuous motion dividers and rounders. Discussion on factors to consider when selecting dividers and rounders, including divider capacity, dough consistency, and desired product shape. • Bakery Benches and Racks: Overview of bakery benches and racks, including materials, sizes, and configurations. Explanation of the importance of proper bench and rack selection for efficient workflow, sanitation, and product quality. • Rolling Pins and Sticks: Examination of rolling pins and sticks used in bread baking for shaping and laminating dough. Comparison of rolling pin types, such as French, American, and tapered, and their ideal uses. • Bread Slicers: Introduction to bread slicers and their role in efficiently and consistently slicing bread products. Overview of bread slicer types, such as gravity-fed, reciprocating blade, and band saw slicers
Career Path
Entry Requirements
- Basic understanding of the subject matter
- Proficiency in English language
- Computer and internet access
- Basic computer skills
- Dedication to complete the course
No prior formal qualifications required. Course designed for accessibility.
Course Status
This course provides practical knowledge and skills for professional development. It is:
- Not accredited by a recognized body
- Not regulated by an authorized institution
- Complementary to formal qualifications
You'll receive a certificate of completion upon successfully finishing the course.
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