Apply the science of baking in development of new products and improved recipes
Modify recipes by replacing ingredients for a healthier alternative
Develop recipes that have increased fiber and grain to make breads and pastries more nutrient dense
Develop bread and pastry formulas that are gluten free and can be offered as a healthier alternative
Replace fat and eggs in formulas with alternatives to produce quality products and offer wider range of items suitable for consumers following a healthier alternate diet
Produce bakery products following Workplace Safety and Health requirements in accordance with industry practice

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Healthy Lifestyle Baking & Pastry Breadmaking