Bakery and Confectionary: Steps to be followed in good formulae and baking practices

Steps to be followed in good formulae and baking practices

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 14:Importance Of Balancing, Formula For Different Baked Products

Steps to be followed in good formulae and baking practices
Mixing Test for development of gluten Creaming Laying a Tart / Pie Docking / Scoring & Glazing Temperature Control Measuring & Sifting Proofing Retarding (Refrigerating) Molding (Shaping) Preparing to bake Baking& Cooling Finishing and decoration & Storingbaked foods

Last modified: Tuesday, 6 December 2011, 11:38 AM

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