Pastry

What 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