Preview Master Class on Bakery Products

Course Trailer

Module 1: Dough Kneading

Unit 1.1 - Weighing and Premixing of Ingredients

Unit 1.2 - Mixing and Dough Kneading

Unit 1.3 - Dough Fermentation

Module 2: Margherita/Vegetable Pizza

Unit 2.1 - Dough Preparation

Unit 2.2 - Rolling of Pizza Base and its embellishment

Unit 2.3 - Pizza Baking

Module 3: Cheese Garlic Bread/Stuffed Calzone

Unit 3.1 - Preparation of Dough

Unit 3.2 - Rolling and Embellishment of Cheese Garlic Bread

Unit 3.3 - Rolling and Embellishment of Stuffed Calzone

Unit 3.4 - Baking Process

Unit 3.5 - Observation of Cheese Garlic Bread/Stuffed Calzone

Module 4: Cinnamon/Castor Bread

Unit 4.1 - Preparation of Dough

Unit 4.2 - Rolling, shaping, filling, sealing, and topping of Cinnamon/Castor Loaf

Unit 4.3 - Baking of loaves

Unit 4.4 - Analysis and Result

Module 5: Chocolate Cake

Unit 5.1: Components used in Chocolate Cake

Unit 5.2: Preparation of Batter in Planetary Mixer

Unit 5.3: Baking and Analysis of the Baked Chocolate Cake

Module 6: Orange Zest Cake

Unit 6.1: Dry and Wet Ingredients in Orange Cake

Unit 6.2: Process of Batter preparation with the help of a hand mixer

Unit 6.3: Baking and Observation of Baked Orange Zest Cake

Module 7: Muffins (Banana Walnut/Millet Muesli)

Unit 7.1: Traditional Method of Batter making for Muffins

Unit 7.2: Batter Preparation for Banana Walnut and Millet Muesli Muffins

Unit 7.3: Process of Molding and Baking

Unit 7.4: Analyzing the final baked muffins

Module 8: Almond/Coconut Cookies

Unit 8.1: Process of Cookie Dough Preparation

Unit 8.2: Refrigeration of cookie dough

Unit 8.3: Rolling and Shaping of Cookie Dough

Unit 8.4: Process of Baking and Analyzing the Final Baked Cookies

Module 9: Buns and Rolls

Unit 9.1: Process of Making Simple Plain Buns

Unit 9.2: Process of making Stuffed Buns

Unit 9.3: Process of Creating Variations in Different Shapes and Forms of Buns and Rolls

Unit 9.4: Proofing and Baking

Unit 9.5: Observations of Baked Buns and Rolls