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DIPLOMA
BAKERY & CONFECTIONERY
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Equipments & utensils used in bakery & confectionery
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Various types of ovens, role of temperature while baking
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Nutrition
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Personal hygene
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Usage of optional as well as essential ingredients
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Structure of egg: its function and usages
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Classification of raw materials like wheat grain, wheat flour, sugar, oils, etc.
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Milk & milk products
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Dry fruits, nuts & peels
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Flavour sources: their types & necessities
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Elementary knowledge of baker's yeast, structure, the role of yeast during fermentation
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Leaving agents, methods & functions of leaving
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Fats & oils
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Salt & sugar
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Improvers & Emulsifiers
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