This delicious donut is one of many types of breakfast for participants in the Offline Japanese Bread Class in Bandung. Made from a mixture of the world's best ingredients with the highest quality, the flour is from Japan & the chocolate is from Belgium, which is known as the world's best chocolate producer. The breakfast for KRJ participants is not canned, the chefs here make preparations 4 days before the KRJ takes place. So if you want to have an all-you-can-eat breakfast in the Japanese version: bread, donuts, pizza, toast, tea, teh Tarik, coffee, coffee, milk & mineral water, dKRJ is the place. So my message, don't have breakfast at the hotel, okay? ️
KRJ participants came from all corners of Indonesia: Papua, Aceh, Tarakan, Ternate, Medan etc. It was a very tiring journey with several transit times to gain knowledge and experience, so the breakfast was not the usual one. The class does run from 07.00 – 21.00 for 2 days, but don't worry, lunch, afternoon snack & dinner are available. Participants are welcome to record all class sessions, both theory and practice, with DSLR cameras, cellphones, etc. as reminder data for practice at home. Participants will also practice making premixes like the ones I sell on Tokopedia/shopee, practice kneading dough, hand feel dough dough, practice making pizza, white bread, sweet bread, donuts & diet bread.
Knowledge of brands, selling prices, marketing strategies, applied psychology, dangerous wheat flour from various countries, problematic dough solutions: wrong mixing, excess liquid, excess mixing time, excess proofing, forgetting yeast dough, even damaged dough etc. are given during the theory session, even how to write the correct recipe, the composition of the balance of the recipe, correcting the wrong recipe also includes the material of theory.