flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Japanese Bread Course teaches you to produce consistent, ultra-soft shokupan using clear formulas, baker’s percentages, and tangzhong or yudane methods. Learn dough mixing in spiral mixers, fermentation control, shaping, proofing, and deck oven baking for thin, elastic crusts. Master troubleshooting, workflow planning, sanitation, and packaging so every batch delivers reliable volume, tender crumb, and excellent shelf life.
Elevify advantages
Develop skills
- Master shokupan formulas: design soft, high-volume Japanese milk bread doughs.
- Run spiral mixing like a pro: control TDT, gluten development, and dough feel.
- Shape and proof for perfection: smooth rolls, even crumb, and strong oven spring.
- Bake and cool in deck ovens: thin elastic crust, moist crumb, and 2-day softness.
- Scale bakery output fast: 20-loaf batches, timing matrix, and fault troubleshooting.
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 workloadWhat our students say
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