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The Science of Baking
Master the Science Behind Great Baking
Treat baking as a precise science. Understand the specific
functions of key ingredients, master gluten development,
and explore the chemical transformations that occur in the
oven. Learn how tenderizers work and get expert tips on
flour selection to achieve perfect texture and structure
every time.
What You'll Discover
Understanding Key Ingredients
Understand the specific functions of essential baking ingredients
and how they influence flavor, texture, structure, moisture,
and overall product quality.
Mastering Gluten Development
Learn how gluten develops and how mixing, hydration, handling,
and other factors affect dough strength, elasticity, structure,
and finished product quality.
Understanding Baking Transformations
Explore the chemical and physical transformations that occur
in the oven and understand how heat affects color, texture,
volume, moisture, and structure.
Tenderizers & Texture
Learn how tenderizers work and how they can be used to control
softness, tenderness, mouthfeel, and the overall eating quality
of baked products.
Expert Flour Selection
Get expert tips on selecting the right flour for different
baking applications and understand how flour characteristics
affect the texture, structure, and consistency of your products.
INSTRUCTOR : Chef Cho Marcelino ▼
Cho Marcelino is the Head Chef and Co-proprietor of Kuwa Bakery in
Marikina City. A graduate of the Center for Culinary Arts (CCA) Manila,
he further honed his skills in bread and viennoiserie through
specialized training with renowned chefs Eric Perez and Ewald Notter.
His career spans over a decade in culinary education, having served as the Baking Program Lead Instructor and Branch Head Chef at Global Culinary and Hospitality Academy. He also holds experience in corporate R&D as a former Sous Chef for Del Monte Culinary Solutions Kitchen, where he managed product ideations for food service accounts.
His career spans over a decade in culinary education, having served as the Baking Program Lead Instructor and Branch Head Chef at Global Culinary and Hospitality Academy. He also holds experience in corporate R&D as a former Sous Chef for Del Monte Culinary Solutions Kitchen, where he managed product ideations for food service accounts.
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30-DAY ACCESS
To Your Seminar Recording
Enjoy 30 days of access to your WOFEX University
seminar recording. Learn, review, and revisit the lessons
at your own pace, anytime and anywhere.
IMPORTANT:
Your recording access is available for
30 days from the date your access is activated.
Please make the most of your learning experience during this period.
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Seminar Recording
PHP 1,800
Per Topic • VAT Included
Important:
This is a recorded seminar from
WOFEX 2026.
You are purchasing access to the recorded seminar content, not a live seminar session.
You are purchasing access to the recorded seminar content, not a live seminar session.
Before You Purchase
Kindly review our refund policy before proceeding with your purchase.
Questions about this seminar?
wofexuniversity@gmail.com
Kindly review our refund policy before proceeding with your purchase.
Questions about this seminar?
wofexuniversity@gmail.com