Flour Course
Gain expertise in flour selection, blending, and problem-solving to precisely manage texture, rise, and flavour in baking. The Flour Course equips food professionals with essential techniques to interpret flour specifications, swiftly address baking issues, and customise flour mixes for bread, pastries, pizza dough, cakes, cookies, and beyond, ensuring reliable results and operational efficiency.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Flour Course provides practical insights into wheat flour basics, enabling you to select appropriate flour types for recipes, resolve issues like dense or tough bakes, and confidently modify hydration, mixing, and fermentation. Gain skills in interpreting labels, evaluating specifications, formulating blends, and developing straightforward team guides to maintain consistent quality, minimise waste, and enhance texture, taste, and shelf life in baked goods.
Elevify advantages
Develop skills
- Evaluate flour specifications by checking protein content, ash levels, and W values to select the best flour quickly.
- Pair flour types effectively with specific products like bread, pizza bases, cakes, and biscuits.
- Resolve flour-related challenges by adjusting water levels, mixing methods, and fermentation times amid flour variations.
- Formulate custom flour blends by determining protein goals and absorption rates for tailored recipes.
- Educate bakery staff using simple flour selection guides, checklists, and records for supplier transitions.
Suggested summary
Before starting, you can change the chapters and workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workloadWhat our students say
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