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
- Major & Minor ingredients
- Formula balance and how ingredients affect the finished product
- The “ABC’s” of ingredient and processing technology for Pastry & Pies production.
- Experimental baking
- Physical dough testing
- Mixers and mixing variations
You will learn the technical details of Pastry & Pie 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 Pastry & Pies 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 one
10:00 a.m. Welcome and Orientation
Flour – It’s suitability to for pastries & pies
- Learn key differences in the types of wheat available and the impact on baked products
- Find out what makes wheat flour well suited for making pastries and pies.
- What is classification of flour
Fat:
- Fats used for pastry & pies
- Requirement of special fat for puff pastry
Pastry & Pie formulas and ingredients
- Discover the key ingredients used in pastry & pies
- water, salt, sugar, fats, yeast, gluten
Noon Lunch at your own
Pastry & Pies
- Discuss what ingredients and processes are used to make mentioned products
- Special requirements of sheeting for the puff pastry.
Hands-on-Demonstration
Demonstration & do-it yourself exercise on puff pastry
4:00 p.m. Adjourn for the day
Day Two
10:00 a.m. Evaluation of puff pastry
- Discuss key attributes of puff pastry and review the products made in the previous day’s lab.
Pastry Processing Steps
- Uncover the key steps of pastry production from the mixing of dough through to a finished product.
Noon Lunch at your own
Hands-On Workshop: Sweet Dough’s
- Formulation, ingredients and processes for making sweet dough products.
- Hands-on Baking of Choux Pastry.
4:00 p.m. Adjourn for the day
Day Three
10:00 a.m. Evaluation of Choux made in previous day’s Lab
- Review of choux pastry and discussion of what are key characteristics for it.
Laminated Dough’s
- What differentiates laminated dough’s from sweet dough’s.
Phylo & Baklava Pastry
- Examine the ingredients and processes used to make them.
Noon Lunch at your own
Hands-on-Baking
Prepare yourself phylo & baklava products
4:00 p.m. Adjourn for the day
Day Four
10:00 a.m. Evaluation of products made in previous day’s Lab
Pie
- Learn how they differ from the other products.
- Key processing steps for Pies.
- Pie based dish quiche
- Sauce for quiche and toppings
Noon Lunch at your own
Hands-on Baking
Prepare pie & quiche in the lab
4:00 p.m. Adjourn for the day
Day Five
10:00 a.m. Review
- Review the products prepared in previous day’s lab
Trends in Pastry and Pies
- Participate in a discussion of themes and trends that exist in today’s baking industry.
Course Review
Presentation of Certificates
4:00 p.m. Adjourn for the day
