English:Learning package: Baker

Learning package: Baker

Lernpaket · Technology · Vocational training · 50 aiMOOCs

The Profession of a Baker | Raw Materials in the Bakery Trade | Types of Grain and Their Properties

1. 1The Profession of a Baker
2. 2Raw Materials in the Bakery Trade
3. 3Types of Grain and Their Properties
4. 4Flour Types and Flour Quality
5. 5Water as a Baking Ingredient
6. 6Yeast and Fermentation
7. 7Salt in the Baking Process
8. 8Fats and Oils in Baked Goods
9. 9Sugar and Other Sweeteners
10. 10Eggs and Egg Products in the Bakery
11. 11Milk and Dairy Products in Baked Goods
12. 12Baking Improvers and Baking Ingredients
13. 13Dough Formation and Gluten Development
14. 14Dough Yield and Recipe Calculations
15. 15Calculating Dough and Water Temperature
16. 16Kneading Doughs
17. 17Dough Resting and Maturation
18. 18Direct and Indirect Dough Processing
19. 19Preferments in the Bakery Trade
20. 20Understanding and Making Sourdough
21. 21Wheat Sourdough and Lievito Madre
22. 22Rye Sourdough and Sourdough Fermentation
23. 23Making Wheat Bread
24. 24Making Rye Bread
25. 25Making Mixed-Flour Bread
26. 26Wholegrain Bread and Wholegrain Baked Goods
27. 27Making Rolls and Small Baked Goods
28. 28Making Lye Bakery Products
29. 29Making Enriched Yeast Doughs
30. 30Making and Laminating Danish Pastry Dough
31. 31Making and Processing Puff Pastry
32. 32Making and Processing Shortcrust Pastry
33. 33Batters and Mixtures for Fine Baked Goods
34. 34Fillings and Toppings for Baked Goods
35. 35The Baking Process and Oven Technology
36. 36Changes in Dough During Baking
37. 37Identifying and Preventing Bread Faults
38. 38Quality Assessment of Bread and Baked Goods
39. 39Hygiene in the Bakery
40. 40HACCP in the Bakery Trade
41. 41Food Safety and Allergens
42. 42Machines and Equipment in the Bakery
43. 43Occupational Safety in the Bakery
44. 44Storage of Raw Materials and Baked Goods
45. 45Freshness and Shelf Life of Baked Goods
46. 46Sustainability in the Bakery Trade
47. 47Costing and Inventory Management in the Bakery
48. 48Bakery Sales and Customer Advice
49. 49Digital Technologies in the Bakery Trade
50. 50Exam Preparation for Bakers