BAKERY PRODUCTS PREPARATIONS

Teaching a bakery module in Rwanda offers a unique opportunity to blend classical international techniques with the rich local agricultural landscape. Preparing your students requires a structured approach to Mise en Place, ensuring they understand both the precision of baking and the value of local resources.

1. Core Ingredient Preparation

Baking is a science of ratios. Ensure students have prepared their "Dry" and "Wet" stations:

  • The Staples: Pre-measured wheat flour, sugar, yeast, and salt.

  • The Fats: Butter or margarine at room temperature, and local vegetable oils.

  • The Liquid Station: Fresh milk or water, kept at the specific temperature required for yeast activation ($35\text{°C}$ to $40\text{°C}$).

  • Local Enhancements: Since you are in Rwanda, encourage students to prepare:

    • Cassava or Maize Flour: For gluten-free options or texture trials.

    • Sweet Potato Puree: Used as a natural sweetener and moisture agent in local breads.

    • Local Honey: A substitute for refined sugars.

2. Equipment & Tool Organization

Before the first dough is mixed, students must audit their workstations to ensure efficiency and hygiene.

Category Essential Tools
Measuring Digital scales (preferred for accuracy), measuring cups, and spoons.
Mixing Large stainless steel bowls, wooden spoons, and scrapers.
Shaping Bench scrapers, rolling pins, and proofing baskets.
Baking Properly cleaned baking trays, parchment paper, and calibrated ovens.

3. The Rwandan Context: Recipe Adaptation

Teaching students how to adapt global recipes to local ingredients is a high-value skill.

  • Traditional Staples: Integrate lessons on making high-quality Amandazi (fried dough) or Chapatis, focusing on the science of frying temperature and gluten development.

  • High-Altitude Baking: Since much of Rwanda is at a high elevation, remind students that dough may rise faster but dry out more quickly. They should be prepared to adjust hydration slightly.

  • Sourcing: Discuss the importance of using locally milled flours and how they differ in protein content compared to imported brands