VAS A APRENDER : Las técnicas necesarias para realizar las formulas trabajadas . A controlar : el efecto del amasado en las masas, la fermentación . El bolleado y la confección artesanal. Rendimiento de las masas. Cocción. A reconocer los productos más utilizados y a seleccionarlos para garantizar el éxito de sus preparaciones: la importancia de la levadura, manejo de los distintos tipos de harinas, materia grasa (variedades y diferentes usos), la importancia del agua. La importancia de la sal .
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