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Dec 26, 2024
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GRSC 201 - Fundamental Baking Calculations Credits: 1
The course is designed to provide students with an understanding of the type of mathematical calculations used in the baking industry. It will cover ratio and proportion, true percent, baker’s percent, how to convert a straight dough to a sponge and dough, proper water temperature calculations, specific gravity as it applies to cake making, density, specific volume as it applies to bread making, flour blending calculations in order to achieve a specific flour protein content, flour calculations for proper baking performance and purchasing, major ingredient substitutions, pie filling calculations, parts per million calculations, and baking powder neutralization values.
Note:
This course will be offered as a 20-module distance education course.
Repeat for Credit
N
Requisites:
Prerequisite: This class has no prerequisites, and can be taken by an incoming freshman.
Typically Offered
Fall, Spring, Summer
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