Flour Course
Gain expertise in choosing, blending, and fixing flour issues to perfect texture, rise, and taste in all your bakes. Tailored for food pros, it offers hands-on methods to interpret specs, resolve problems swiftly, and customise flours for bread, pastries, pizza, cakes, cookies, and beyond, boosting efficiency and product quality.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides practical insights into wheat flour basics, enabling confident selection for recipes, troubleshooting tough bakes, and adjusting hydration, mixing, and fermentation. You'll master label reading, spec comparisons, blend design, and team guides to ensure consistent quality, less waste, better texture, flavour, and shelf life in baked goods.
Elevify advantages
Develop skills
- Assess flour details: interpret protein, ash, and W values for quick selections.
- Pair flour with bakes: pick perfect types for loaves, pizza bases, cakes, and biscuits.
- Resolve flour issues: tweak water levels, mixing, and rising for varying flours.
- Craft flour mixes: compute protein goals and absorption for tailored recipes.
- Guide bakery staff: develop straightforward flour manuals, checklists, and supplier 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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