Feb 16, 2019  
PUBLISHED 2018-2019 Credit Catalog 
    
PUBLISHED 2018-2019 Credit Catalog

BAKE 221 - Artisan Breads and Viennoiserie


Course Description
Expand your ability to create yeast goods by making viennoiserie, artisan breads and sweet dough products. Learn sweet dough mixing techniques, laminating processes and how ingredients and processes impact results.

3 credits

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