What is the role of water absorption in bread? Why are minor ingredients important? Which is the best fermentation or dough system? How can I improve my final proof, baking or cooling process?
If these are the questions keeping you up at night, then you really should come to our Academy class on the science of bread production. This is a well-rounded course on all the fundamentals of bread baking with all the hands-on experience and Q&A time you’ll need.
What all will we cover? Here’s a quick rundown:
- Fundamentals of Ingredients
- Fermentation Process
- Mixing Process
- Intermediary Processes
- Final Proof, Baking, Cooling
- Quality
- Q&A
Right now, we have early bird pricing and seats left, but they won’t be around forever!
When is the class?
April 4th
Where is it held?
Puratos Boston Innovation Center
How long is early bird pricing?
Until March 28
Who should go?
Production Leadership,QA Supervisors, Managers, Technical Support, Research & Development, and anyone problem solving bread production issues.
Have questions?
Let us know: [email protected]
