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
Guide price
£1550+VAT for members of CCFRA £1550+VAT for Non-members of CCFRA (includes four |
