Mar 28, 2024  
PUBLISHED 2020-2021 Credit Catalog 
    
PUBLISHED 2020-2021 Credit Catalog [ARCHIVED CATALOG]

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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