About the course

Objective

• To introduce learners to the formulation of short-dough millet-based bakery products using kodo millet and ragi (finger millet) flours.
• To build understanding of gluten-limiting techniques such as the creaming method and dual-agent leavening used in low-cohesion, short-textured products.
• To develop skills in accurately weighing and handling minor ingredients (leavening agents, flavourings) that are process-critical in small-batch short-dough formulations.
• To familiarise learners with quality checks needed when substituting gluten-free millet flours at high proportions in traditional wheat-based recipes.

• Target Audience

• Nutrition, food science and culinary and bakery students seeking hands-on exposure to millet-based product development.
• Aspiring bakers and pastry professionals interested in health-focused and gluten-reduced bakery formulations.
• Working professionals in bakery production looking to upskill in millet substitution techniques for menu diversification.

Course Outcome

• Learners will be able to formulate and prepare kodo millet cookies and ragi biscuits following correct ingredient ratios and process steps.
• Learners will understand the functional role of each ingredient, including leavening agents, fats, and minor additives, in achieving desired texture.
• Learners will be able to identify and troubleshoot common formulation issues such as incorrect salt levels, spread, and surface colour.
• Learners will gain the ability to explain the nutritional benefits of kodo millet and ragi to support informed recipe communication.