Flour Course
This course equips food professionals with essential skills in flour selection, blending, and troubleshooting to optimise texture, volume, and flavour in baking. Learn to interpret specifications, swiftly address baking failures, and formulate custom flours for bread, pastries, pizza, cakes, cookies, and beyond, ensuring reliable results and team efficiency.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain practical insights into wheat flour basics to select appropriate types for recipes, resolve issues like dense textures, and confidently modify hydration, mixing, and fermentation. Master label reading, spec comparisons, blend creation, and team guides for consistent quality, less waste, and enhanced texture, flavour, and shelf life in baked goods.
Elevify advantages
Develop skills
- Analyse flour specifications: interpret protein, ash, and W values to select flour quickly.
- Pair flour with products: choose optimal flours for bread, pizza, cakes, and biscuits.
- Resolve flour issues: modify hydration, mixing, and fermentation for varying flours.
- Formulate flour blends: compute protein goals and absorption for tailored recipes.
- Educate bakery staff: develop straightforward flour manuals, checklists, and supplier update records.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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