1st lesson free
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JP
- Rate R425
- Response 1h
R425/h
Contact
1st lesson free
- Baking
- Food Technology
Certified Baking Technologist teaching a blend of baking and process science in easy-to-understand terms that will not only change the way you bake but ensure baking success every time.
- Baking
- Food Technology
Lesson location
About JP
I am a seasoned baking industry professional from Canada with extensive experience in managerial roles across industrial and commercial baking facilities. I have had the privilege of working with national and regional brand manufacturers, as well as co-pack partners, which has given me a comprehensive understanding of the baking industry. As a proud graduate of the prestigious American Institute of Baking (AIB), I am a certified baking technologist with years of expertise in quality assurance and control (QAQC), research and development (R&D), and manufacturing operations. My roles have consistently demanded precision, innovation, and a deep commitment to excellence. Over the past five years, I have shifted my focus toward empowering home and aspiring commercial bakers. My mission is to bridge the gap between technical baking and everyday kitchens through education, access to advanced tools, and user-friendly resources. I have authored easy-to-read guides on the science and techniques of successful baking and have remained actively involved in supporting new product development initiatives. With a portfolio of over 60 tutorial videos, as well as the creation of the Baking Assistant toolkit and technical baking guide, I am committed to helping you achieve your baking aspirations—whether you are baking at home or striving for success in the industry. My dedication to education and innovation ensures that you receive the support and knowledge you need to excel.
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About the lesson
- All levels
- English
Languages in which the lesson is available :
English
Tired of Failed Recipes and Inferior Results? This Course Is for You! Function and Ranges of Ingredients: Discover the functions of baking ingredients, common usage ranges, and safe starting points for creating balanced recipes and achieving optimal results every time. Learn how to identify potential formulation issues in recipes you want to try and address problematic areas before you even begin to bake. Critical Processing Factors: While baking isn't "rocket science," it does require precision in measurements and close attention to weight, time, and temperature. This course reveals the golden rules of processing—long-established principles rarely discussed and often overlooked in recipe books or online tutorials. These techniques can mean the difference between a successful, joyous bake and a disappointing failure. Important Baking Calculations: Master essential calculations that professional bakers rely on to ensure exceptional results. These include baker's math, water temperature adjustments, dough/batter weight-to-pan capacity ratios, and other straightforward yet crucial formulas every baker needs to succeed. A Logical Approach to Baking: Unlike many online tutorials or demonstrations, I employ a science-driven, common-sense approach rooted in formal baking education, scientific methods, and proven principles. In this course, you do not learn just "what to do.". You learn why and how. Lesson Plans for Everyone: Whether you're new to baking, a seasoned home baker, or a commercial baking professional, my courses are designed to cater to all skill levels. cater to all skill levels.
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Rates
Rate
- R425
Package rates
- 5h: R1820
- 10h: R3640
online
- R425/h
free lesson
The free first lesson with JP allows you to get to know the tutor and discuss your needs and expectations.
- 30min
Details
Apparently this service is basically designed for specific questions and answers; however, if you want multiple hours discussing a topic, particular challenge or formal course outline, contact me.
JP's video
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