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This FBPRBK3007 unit provides the accomplishment required to generate a special type of product, flour bread, in the commercial baking environment. Special flour bread comprises organic, gluten-free, ragi, whole wheat, and many others. This unit benefits those who want to expand their knowledge or information about baking or specialization in making flour bread. This unit involves communicating and solving the expected problems. In this unit, you can enhance your knowledge. You will be able to know how to do the work according to the workplace or an organization under the guidance of state/territory food safety, regulation, health, and legislation. This unit may not require licensing, certification, and legislative while publication.
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Speciality flour contains all healthy nutrition than regular white wheat flour. Speciality flour can be used independently or mixed with other flour to make a different texture.
All-purpose flour is best for making the best bread. It is healthier and contains more proteins. Self-raising bread is best for making quick bread.
Professionals use pastry flour for making the bread. Pastry flour is excellent for making pie dough, tarts, cookies, brownies, and biscuits.
There are several kinds of flour, such as:
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