BPT 2214 - Artisan Breads and Viennoiserie

4 Credit(s)
1 Lecture Hours
6 Lab Hours
Provides students with the knowledge, skills and techniques of artisan breads and viennoiserie production. Laminated doughs, quick breads, yeast breads, rolls and savory quick breads products, techniques and skills are applied. The properties of scaling, mixing, production and baker’s percentage are studied. Baking methodology, fermentation, proper mixing and production are emphasized.