BAKERcertified Bread is a series of courses designed to cover the key components of yeast-based dough production and provide a well-rounded overview of essential ingredients and processes.
Successful bread production doesn't stop after the baking step. Moving your product from the plant all the way to the customer means paying careful attention to the packaging process, quality control, and shelf life capabilities. This course explores best practices, key equipment and materials, and quality control program goals to uphold bread freshness and quality. We believe that if you master the knowledge in this module, your bakery will output a successful product.
BAKERcertified Bread 8 includes:
Bread slicing
Packaging equipment and materials
Quality control program
Raw ingredient receiving
Shelf life
Texture and staling
Mold inhibiting
Shop our BAKERcertified Bread courses now: bakerpedia.com/academy/
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