And also…

• Conservation of raw or cooked biscuits.
• Understanding the gluten free concept, brief explanation of care and the importance of food handling in this type of diet. How to use the gluten free recipe of this course as a basis to create many more.
• Understanding the vegan diet, brief explanation about vegan products and the so-called “traces”, how to handle this type of food. How to use the vegan recipe from this course as a basis for creating many more.
• Costing spreadsheet in Excel with a brief video explanation to use it properly.
• How to change the yield or size of the recipe based on our production needs, the importance of standardized to reduce losses.
• “Seeing cookies as a business possibility”, attractive profits with low production costs and negligible requirements for machinery, tools and personnel, efficient production.
• Suppliers from Chile in ingredients and utensils.