Description
Expand your repertoire with this specialized training on gluten‑free korovai dough and baking methods. Clients need gluten‑free flour blends, xanthan gum or psyllium husk, stand mixer, and loaf pans. Seven video modules cover hydration adjustments, alternative proofing times, and crumb structure optimization. Downloadable ratio charts compare rice, sorghum, and buckwheat flour blends for ideal elasticity. Interactive case studies address common GF bakery challenges: crumb density, moisture retention, and flavor masking. Live Q&A sessions troubleshoot client‑reported texture and rise issues. Certificates affirm your specialization in inclusive bakery offerings. Perfect for bakeries catering to celiac, gluten‑sensitive, or health‑conscious clients.
Digital training – 7 videos, ratio charts, case studies, live Q&A
Self-paced (approx. 5 hours)
GF flour blends, hydration control, proof timing, crumb optimization
English