Practical Pastry Technology
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This four-day course gives delegates the opportunity to develop their knowledge of pastry technology through practical examples in the test bakery. It is ideally suited to new product and process technologist as well as production managers and supervisors.
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Further Details
The course starts with an introduction on the first evening, followed by four days of talks and practicals.
This course will provide delegates with
- an understanding of the raw materials and their effects.
- details of the effect of process on finished pastry quality
- information on how to diagnose faults
Practical exercises which will include:
- flour quality
- The effect of sugar
- Fats and emulsifiers
- Raising agents
- Manufacturing methods for different pastry types
- The effect of temperature
- Over and under lamination
- Product development and quality testing
This Training Course is taught in classrooms in the following locations:
Chester
Gloucester
Information provided is for information purposes only and no guarantees are made with regards to accuracy. It is advised that all details are checked prior to making a booking. Contents © 1999 - 2012. All rights reserved.
