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Bread and Pastry Production
Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts.
IMPORTANCE
Our bread contains various B vitamins, including Thiamin (Vitamin B1) and Niacin (Vitamin B3) which are essential for releasing energy from food. Iron is a key nutrient in wheat flour and is essential for red blood cell formation, which aids oxygen transport around the body and is important for brain function.
ORIGIN
ORIGIN
The bread making process originated in ancient times. ... As long ago as 2,000 BC the Egyptians knew how to make fermented bread. The practice was to use a little old dough, or leaven, to "start" the new dough. These two doughs were mixed together and allowed to ferment (rise) for some hours before baking.