Nabat Kabir
Culinary & Food Service Management
LaSalle College Vancouver
Artisan Breads & Baking Production [Weeks 7-11]
Products from Weeks 7-11 For Weeks 1-3: https://bit.ly/2JxsBbF For Weeks 4-6: https://bit.ly/2l2U4XU
Onion Rye Burger Buns
Rustic Rye
Baguette with Sponge
Bagels and Natural Sourdough
Sourdough Rye and New York Rye
Portuguese Sweet Bread
Pan de Mie
Sweet Rolls (Cinnamon Rolls)
Pain au Lait
Soft Roll Dough (Hamburger Buns)
Brioche
Baguette with Sponge
Challah
Brioche with Pastry Cream
Pannetone, Stollen, Kuglehopf
Natural Sourdough
Foccacia with Sponge
Baguette with Sponge
Sourdough Rye Bagels
Decorative Breads: Turtle and Crocodile