What Will You Learn?

• ✔ Introduction to bakery ingredients and their functions
• ✔ Understanding flour types (including kurakkan flour)
• ✔ Dough mixing techniques – hand & machine methods
• ✔ Kneading and gluten development
• ✔ Fermentation and proofing methods
• ✔ Shaping techniques for different breads & buns
• ✔ Proper baking temperatures and timing
• ✔ How to achieve soft texture and perfect crust