Science of Bakery/Problem Solving

Two day course , learning to hand build a variety of Bakery Products to understand the Science behind what we do and what takes place in your mixer during a mixing process.

Utilising this knowledge to understand what common mistakes happen in a bakery , how we would identify them and how they may be fixed .

Examples of sunken cakes , flat breads, tough pastry and soggy bottoms and how these issues can be overcome