BAKERcertified Bread 7: Baking and Cooling

BAKERcertified Bread is a series of courses designed to cover the key components of yeast-based dough production and provide a well-rounded overview of essential ingredients and processes.

Baking is that crucial process that turns a dough piece into palatable bread. This course follows that journey, starting with types of ovens and heat sources, then on to how to control oven parameters to influence the final product, and finally how to properly and efficiently cool bread. Plus, learn how you can use thermal profiling during the baking step to save time and improve quality. We believe that if you master the knowledge in this module, your bakery will produce bread products more efficiently.


BAKERcertified Bread 7 includes:

Types of Ovens
Types of Heat Transfer
Baking Parameters
Stages in the Oven
Thermal Profiling
Using a Step Profile
Cooling

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