Learn Bakery Operations, Grow Your Business
Instructor: Rolie Dorado · Level: Beginner · Students enrolled: 212 · Rating: 5.0/5 from 10 reviews
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.
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!
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