This course will give you an understanding of ingredients and processes and how they interact in cakes. Different kinds of raw materials such as flours, sugars and syrups , fat, leavening and liquids will be discussed.
The course consist of 14 modules, each containing both written materials as well as videos for an optimal learning experience.
- Product classification
How the cakes fit in the vast array of bakery products from the perspective of proportions as well as processing.
- Fats & Oils
The key items that determine quality and how they can influence your product from the aspect of volume, colour, structure, texture and of course taste.
How ingredients transform into your final product.
- Sponge cake (Angel food, Warm Sponge, Moscovic Sponge, Chiffon)
- Cake (Traditional, High Ratio, Creaming Method, Flour-Batter Method)
- Muffin (Heavy, Light)
In the practical part we will explain to you some backgrounds, after which you are requested to execute and discuss a few recipes.
The way you have fulfilled the practical and the discussion thereof will be combined with your theoretical performance: if you achieve 70% and above you will receive a digital certificate. Every week we will automatically unlock the next module.