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BAKERY AND BAKED GOODS COURSE 12

BAKERY AND BAKED GOODS COURSE 12

In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Bread is a product made from flour (usually wheat), water, salt, and yeast. So, we’ll start by getting to know these ingredients and the functionality of their components. But most bread also incorporates other products such as enzymes, additives, fats, or other ingredients. Furthermore, these other ingredients are present in the production of other baked goods, such as cakes…

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BAKERY AND BAKED GOODS COURSE 10

BAKERY AND BAKED GOODS COURSE 10

In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Bread is a product made from flour (usually wheat), water, salt, and yeast. So, we’ll start by getting to know these ingredients and the functionality of their components. But most bread also incorporates other products such as enzymes, additives, fats, or other ingredients. Furthermore, these other ingredients are present in the production of other baked goods, such as cakes…

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Bakery and Baked Goods Course 9

Bakery and Baked Goods Course 9

In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Bread is a product made from flour (usually wheat), water, salt, and yeast. So, we’ll start by getting to know these ingredients and the functionality of their components. But most bread also incorporates other products such as enzymes, additives, fats, or other ingredients. Furthermore, these other ingredients are present in the production of other baked goods, such as cakes…

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Bakery and Baked Goods Course 8

Bakery and Baked Goods Course 8

In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Bread is a product made from flour (usually wheat), water, salt, and yeast. So, we’ll start by getting to know these ingredients and the functionality of their components. But most bread also incorporates other products such as enzymes, additives, fats, or other ingredients. Furthermore, these other ingredients are present in the production of other baked goods, such as cakes…

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Bakery and Baked Goods Course 7

Bakery and Baked Goods Course 7

In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Bread is a product made from flour (usually wheat), water, salt, and yeast. So, we’ll start by getting to know these ingredients and the functionality of their components. But most bread also incorporates other products such as enzymes, additives, fats, or other ingredients. Furthermore, these other ingredients are present in the production of other baked goods, such as cakes…

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Bakery and Baked Goods Course 6

Bakery and Baked Goods Course 6

In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Bread is a product made from flour (usually wheat), water, salt, and yeast. So, we’ll start by getting to know these ingredients and the functionality of their components. But most bread also incorporates other products such as enzymes, additives, fats, or other ingredients. Furthermore, these other ingredients are present in the production of other baked goods, such as cakes…

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Bakery and Baked Goods Course 5

Bakery and Baked Goods Course 5

In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Innograin’s blog already contains a considerable amount of material that one might get lost in or not fully utilize. That’s why I’ve decided to organize some of the entries into the form of a course. My idea is to gradually incorporate some entries into this course each week so that it’s not too heavy or time-consuming. I’ll probably do…

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Bakery and Baked Goods Course 4

Bakery and Baked Goods Course 4

In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Innograin’s blog already contains a considerable amount of material that one might get lost in or not fully utilize. That’s why I’ve decided to organize some of the entries into the form of a course. My idea is to gradually incorporate some entries into this course each week so that it’s not too heavy or time-consuming. I’ll probably do…

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Bakery and Baked Goods Course 3

Bakery and Baked Goods Course 3

In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Innograin’s blog already contains a considerable amount of material that one might get lost in or not fully utilize. That’s why I’ve decided to organize some of the entries into the form of a course. My idea is to gradually incorporate some entries into this course each week so that it’s not too heavy or time-consuming. I’ll probably do…

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Bakery and Baked Goods Course 2

Bakery and Baked Goods Course 2

In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Innograin’s blog already contains a considerable amount of material that one might get lost in or not fully utilize. That’s why I’ve decided to organize some of the entries into the form of a course. My idea is to gradually incorporate some entries into this course each week so that it’s not too heavy or time-consuming. I’ll probably do…

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