Executive Development Programme in Vegan Bread Baking Science
-- ViewingNowThe Executive Development Programme in Vegan Bread Baking Science is a certificate course that provides learners with comprehensive knowledge and skills in the science of vegan bread baking. This program is essential for professionals seeking to advance their careers in the baking industry, where the demand for vegan options is on the rise.
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GBP £ 215
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โข Fundamentals of Vegan Bread Baking Science: An introduction to the science behind vegan bread baking, including the roles of key ingredients such as flour, water, yeast, and sweeteners.
โข Flour Science and Selection: A deep dive into the types of flours used in vegan bread baking, their properties, and how to choose the right flour for each application.
โข Yeast and Fermentation: Understanding yeast behavior, fermentation management, and how to manipulate dough for optimal flavor and texture development.
โข Vegan Bread Additives and Enhancers: Exploring the various plant-based ingredients that can improve the quality, texture, and shelf life of vegan breads.
โข Vegan Bread Mix Design: Learning to formulate and adjust vegan bread recipes for consistent results, taking into account factors such as hydration, protein content, and fermentation time.
โข Specialty Vegan Breads: Techniques for creating artisan and specialty vegan breads, including sourdoughs, flatbreads, and enriched breads.
โข Bread Baking Equipment and Technology: An overview of commercial and home baking equipment and technology, their functions, and how to optimize their use in vegan bread baking.
โข Production Planning and Efficiency: Best practices for production planning, scheduling, and efficiency, with a focus on reducing waste, increasing throughput, and maintaining quality control.
โข Quality Assurance and Food Safety: Ensuring the highest standards of food safety and quality control in vegan bread baking, including HACCP planning, sanitation, and regulatory compliance.
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