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
The 3 months programme in Bakery & Patisserie is designed to equip students with all the hands-on knowledge required to commence a career as a baker & pastry chef.
Puff Pastries classes are offered by Abhijaya's Kitchen for all skill level. Whether you are a beginner at baking or you are an expert baker and want to expand your knowledge, I am happy to help.
The One-Year Diploma Program in Bakery & Pattisserie is an intensive course in hotel and restaurant kitchen training that incorporates basic to advanced skills & Knowledge for commercial Bakery & Patisserie.
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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