Understanding Flour Quality in Yeast-Based Baking - Wholesun Bread

Course Content

BCB2 12 Lessons

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Module Content

0% Complete 0/12 Steps

1.1: Fundamentals of Wheat as a Cereal Grain

1.2: Overview of the Milling Process

1.3: Roller Milling: Step-by-Step Process

1.4: Traditional Stone Milling Techniques

1.5: Techniques for Baker-Specific Needs

1.6: Flour Packaging Methods and Considerations

1.7: Advantages of Natural Flour Aging

1.8: Composition of Flour

1.9: Understanding Flour Quality

1.10: Protein Content in Flour Performance

1.11: Maintaining Consistent Flour Quality

1.12: Managing and Minimizing Flour Variability

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New Oaks College

63 Courses

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Today, Wholesun Bread is the largest independent bread manufacturer in the country.

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