About this Course
Module Objectives & Content: Upon completion of the module participants will be able to: ? Understand the elements required to produce basic puff pastry. ? List and describe the functionality of ingredients used in making puff pastry. ? List the types of puff pastry and the fat to flour ratio. ? Calculate puff pastry recipe using Bakers Percentage. ? Describe the ingredient pre - conditioning requirements for making puff pastry. ? Describe the basic mixing methods and processing parameters for making puff pastry. ? Apply the various puff pastry methods to produce puff pastry dough. ? Describe the lamination principles of making puff pastry. ? Put the required folds in puff pastry according to pastry (fat to flour ratio) type. ? Rest puff pastry during processing and prior to baking using refrigeration. ? Sheet puff pastry using a dough sheeter to required thickness. ? Cut basic shapes required by hand or cutter for further processing. ? Incorporate scrap puff pastry into straight dough for processing. ? Understand the importance of minimizing of scrap pastry and its effect of product texture and quality. ? Fill cut shapes, egg wash pre - oven finish and rest puff pastry prior to baking. ? Bake puff pastry in appropriate oven conditions to achieve satisfactory product baked quality. ? Remove and cool baked items on cooling racks. ? Finish puff pastry items where appropriate with suitable finishing mediums. ? Evaluate baked puff pastry products following quality parameters. ? Store baked items under suitable conditions. ? Produce puff pastry items following standard hygiene and food safety requirements for food production.
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Course Info
- Course Provider CEREALTECH SCHOOL OF BAKING TECHNOLOGY PTE. LTD.
- Course Category Business
- Course Price $546
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