Pastry making add to many varieties in bakery production, from both snacks and dessert making.
DurationWhat you will Learn:
Don’t confuse them to rich creamy cakes, these are Laminated, shortened or whipped baked dough or batters... Pastries are rich dough and batter, they are either laminated, shortened or piped to get the best results of flakiness and puff. Pastry making add to many varieties in bakery production, from both snacks and dessert making.
The program is chosen for commercial requirement as well as hobby healthy home needs.
Chapters Covered:
Role of Fats
Definition of Lamination and methods to conduct
Pastry variety
Pastry making methods and process
Eggs & its role
Chemical leavening agents
Fillings for pastry
Shapes to make in pastries
Established in 2000 with Commercial baking and Home baking courses, now we offer more than 30 Plus training courses from basic to advanced learning.
The Institute of Baking and Cake Art was started in 2000 by Mr.M.K.Gaur and Manish Gaur.A specialized institute was to offer a learning space to experience
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In this two-day workshop learn all about various pies, tarts, and quiches right from sweet to savoury, from straight baking to blind baking, from vegetarian to non-vegetarian.
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