WMC Technical Courses
Frozen Dough Technology Short Course
Designed for: Flour millers, home and commercial bakers, quality control/quality assurance managers and technologists, technical services, ingredient suppliers, scientists
This is a hands-on course to offer participants to better understand various frozen dough products and the processing techniques. Mr. Tim Healea, Master Baker and owner of Little T Bakery has been a guest instructor in the course, sharing his experience and production techniques in a variety of baked products such as baguettes, croissants, pastries and cakes in his own bakery shop.
2018 Course – TBD