BAKE 219 - Yeast Fundamentals I

Course Description
Learn basic ingredient functions and mixing methods of yeast doughs; how ingredients and processes impact the product results. Mix rich and lean doughs to create products such as conventional breads, cake and yeast doughnuts. Explore the methods and varieties of quickbreads found in contemporary bakeshops.

3 Credits:

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Domestic Fee
463.89
International Fee
1689.21
Registration Statement
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