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Flour Tortilla Production and Control – Online Course
Flour Tortilla Production and Control: This course covers the areas of quality definition, process options used in the industry, product formulation, function of ingredients, specific control points of the production process from dough mixing through packaging, troubleshooting specific production problems, and ideas for continuous improvement of the production process. There are 7 sections with a total of 11 presentations. Each presentation is about 30 minutes long, and the participant has an option of pausing or “rewinding” each presentation as needed. Once the participant successfully passes all of the quizzes, then he or she will be able to download a course summary as a professional reference.