Instructor: Rolie Dorado · Level: Beginner · Students enrolled: 221 · Rating: 5.0/5 from 10 reviews
About this class
The essential guide to transitioning from home baking to a successful enterprise. Practical approach to operating a successful bakery from many years of experience mentoring start ups and large scale businesses. All fundamentals broken down from baker's math, ingredients, baking, baking tools, kitchen and processes. All areas covered to help the learner run a successful business.
What you’ll learn
Discussion on the following:
I. Types of flour
A. Bread flour
B. Soft flour
C. All purpose flour
D. Wheat flour
II. Yeast
A. Factors affecting yeast Propagation
B. Types of Yeast
1. Compressed Yeast
2. Active Dry Yeast
3. Instant Yeast
C. Enzymes found in Yeast
D. Functions of yeast
III. Sugar
A. Sources of sugar
B. Types of Sugar
1. White sugar
- Course sugar
- Regular or white sugar
- Confectioners or powdered sugar
2. Brown sugar
- How to create your own brown sugar
3. Muscovado or Barbados sugar
4. Liquid sugar
- Glucose syrup
- Corn syrup
- Honey
- Molasses
C. Functions of Sugar in Baking
IV. Salt
A. Types of Salt
1. Kosher (Rock salt)
2. Refined salt (Table salt)
3. Flake Salt
B. Functions of Salt in Baking
C. Recommended Dosage
V. Fats and Oils
A. Sources of Fats and Oils
1. Animals
2. Vegetable
B. Types of Fats and Oils
1. Shortening
2. Margarine
3. Butter
4. Lard
5. Tallow
C. Functions of Fats and Oils in Bread / Cakes
VI. Sources of Water
A. Surface water
1. Under River flow
2. Ground Water
3. Desalination
B. Types of Water
1. Hard water
2. Filtered Water
3. Medium Hard Water
4. Soft Water
5. Distilled Water
C. Functions of Water in Baking
VII. Eggs
1. How to test freshness of eggs
2. Types of Egg Products
3. Function of Eggs in Baking
VIII. Milk
A. Sources of Milk
B. Types of Milk
1. Fresh Milk / Regular Milk
2. Low fat Milk
3. Skim Milk
4. Butter Milk / Cultured Milk
5. Ultra High temperature Milk
6. Flavored Milk
7. Fortified Milk
8. Concentrated Milk
- Evaporated Milk
- Condensed Milk
9. Powdered Milk
C. Functions of Milk in Baking
IX. Bread Improver
X. Mixing Methods
A. No - Time dough
B. Straight Dough
C. Sponge and Dough
XI. Heat Transfer and Baking
A. Conduction
B. Convection
C. Radiation
XII. How to get the desired dough temperature
XIII. Equipment & Machineries
XIV. Hygiene and Sanitation
A. Employees
B. Working Area
XV. How to bake your desired output using Baker’s Math
XVI. Tips on Hiring
XVII. Product Costing
And lots of tips from Sir Rolie!
Frequently asked questions
How much does Bakery Operations cost?
Bakery Operations costs ₱4,499.
Who teaches Bakery Operations?
Bakery Operations is taught by Rolie Dorado.
What level is Bakery Operations?
Bakery Operations is suitable for beginner learners.
Do I get a certificate for Bakery Operations?
Yes. A certificate is issued once you complete Bakery Operations.