The program is chosen for commercial requirement as well as domestic hobby healthy homemakers needs. You shall be taught to prepare above mentioned products yourself in the institute. Classroom theory and demonstrations shall be followed by the IIB sessions. In this course you shall learn to make the best of cream filled cakes, dessert cakes, with different filling, shapes, and quickness in presentation, to add variety.
The course will enable you to understand the importance of:
- Flour
- Fats
- Sweeteners
- Minor ingredients
- Leavening agents
- Formula balance and how ingredients affect the finished product
- The “ABC’s” of ingredient and processing technology for Gateaux, Torte, Pastry & Wedges production.
- Experimental baking
- Physical dough testing
- Mixers and mixing variations
You will learn the technical details of Gateaux, Torte, Pastry & Wedges production in morning lecture sessions. Then get hands-on experience in IIB’s lab during afternoon workshops. Participants also receive a comprehensive course booklet for future reference.
Who Should Attend?
The program is designed to meet the various needs of all people who could benefit from understanding the basics of Gateaux, Torte, Pastry & Wedges production – new production personnel, sales and marketing representatives, purchasing agents, technical service representatives, and people who work in allied industries. Also the aspirants to move abroad and the housewives and students.
Detailed Agenda: Agenda is subject to change
Day 1
10:00 a.m. Welcome & Course Introduction
Flour
- Overview of the type of flours
- Functions of flour in above listed product
Sweeteners
- Types of sweeteners
- Specification of raw material
- Function in Gateaux, Torte, Pastry & Wedges production.
Noon Lunch at your own
Hands-on Workshop
- Hands-on experimental baking
- Learn the effects of flour and leavening on Gateaux & Torte production.
- Discussion of results
4:00 p.m. Adjourn for the day
Day 2
10:00 a.m. Fats
- Availability and types
- Function of various fats in Gateaux, Torte, Pastry & Wedges production.
Minor Ingredients
- Interaction
- Function of minor ingredients in formulations
Formula Balance
- Typical ingredient percentages
- Interaction through the mixing, forming, and baking process
Noon Lunch at your own
Hands-on Workshop
- Learn the effects of fats and sweeteners on Gateaux, Torte, Pastry & Wedges production.
- Discussion of results
4:00 p.m. Adjourn for the day
Day 3
10:00 a.m. Mixers and Mixing
- Types of mixers
- Mixing action
- Principles involved
Processing Methods For Gateaux & Tortes
Sugar – batter method, Flour – batter method, Blending method, Boiled method, Sugar – water method, All-in process.
Ovens and Baking Techniques
- Various types of ovens available for use
- Operating principles
Noon Lunch at your own
Hands-on Workshop
- Hands-on experimental baking
- See demonstrations of different gateaux & torte products & produce a few at your own.
- Discussion of results
4:00 p.m. Adjourn for the day
Day 4
10:00 a.m. Types of Pastries
- Definitions of Shortcrust pastry, Flaky pastry, Puff Pastry, Choux & phyllo pastry.
- Role of fats in different types of pastries & pastry dishes.
- Rolling and folding of pastry dough
Functions of Pastry Ingredients:
- Role of fat
- Role of flour
- Role of water
- Role of salt
Pastry Making Methods:
- Fat rubbed in flour, water gradually added to make a soft dough.
- Cubes of fat mixed in flour, water and lemon juice added to make the dough.
- Fat and water melted in saucepan, flour added to form thick sauce, eggs gradually beaten in.
Noon Lunch at your own
Hands-on Workshop
- Hands-on experimental baking
- See demonstrations of different pastry products like puff pastry, quiche, pies & produce a few at your own.
- Discussion of results
4:00 p.m. Adjourn for the day
Day 5
10:00 a.m. Wedges
- Definition
- How to produce
Hands-on Workshop
- Hands-on experimental baking
- See demonstrations of different types of wedges & do-it yourself.
- Discussion of results
Distribution of Certificates
4:00 p.m. Adjourn for the day
