Bread, in its simplest form, is nothing more than flour, water, and yeast. Yet, for something so simple, bread can be one of the most exciting and complex things to come out of a bakeshop. Products produced can include breads, rolls, sweet rolls, and Danish pastry. This course compares different yeast products, discusses the steps of yeast dough production, mixing, fermentation, and baking.
Quickbreads & Pies
Quickbreads are the perfect solutions for offering fresh handmade bread products. They can be easily made in an almost unlimited variety, using ingredients as whole wheat, rye, cornmeal, bran, oatmeal and many kinds of fruits, nuts, and spices. This course discusses the characteristics and production methods of quickbreads and pies. Includes biscuits, muffins, loaf cakes, puff pastry, éclair paste, doughnuts and fruit desserts.
This course covers cake mixing methods, cake preparation fundamentals, assembling and icing, and decorating techniques.
Custards & Creams
A quick glance at this topic will seem over whelming because of the products it covers: custard sauces, pastry cream, puddings, custards, mousses, bavarians, soufflés, and ice creams to name a few. You will discover it is all much easier than it seems. This course covers the preparation of custards, puddings, Bavarians, mousses, soufflés, and frozen desserts.
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