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 flour specifications, swiftly address baking failures, and formulate custom flours for bread, pastries, pizza, and beyond, ensuring reliable results across production.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
Gain practical knowledge on wheat flour basics to select appropriate types for recipes, resolve issues like dense or tough bakes, and confidently modify hydration, mixing, and fermentation. Master label reading, spec comparison, 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 suitable flour quickly.
- Pair flour with products: choose optimal flours for bread, pizza, cakes, and cookies.
- Resolve flour issues: modify hydration, mixing, and fermentation for changing flour types.
- Formulate flour blends: compute protein goals and absorption rates for tailored recipes.
- Educate bakery teams: develop straightforward flour guides, 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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