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Showing details for BAKG1015 C in the 2018 Winter term. View another term

Fermented Products

Course Code: BAKG1015C

In this course, you will gain a working knowledge of the principles of basic fermentation. You will be able to produce a selection of lean, rich and sour doughs. In addition you will explore the production of rustic breads, flatbreads, bagels and international products.



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