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Basic pastry theory courses

75.00 45.00

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Through this programme, discover all the basics on all the ingredients used in pastry and much more, from their method of obtaining to their role and various influences in your recipes, follow a real French Pastry course program through courses that have proved their worth to many students in the various schools I have taught in.

Discover more than 25 clear and readable courses to develop your knowledge and understand how recipes work in pastry.

Contents :

Hygiene and the HACCP method
Pastry over time
The pastry staff
The 5 senses
The wheat
The flour
Milk
Cream
Butter
Margarine
Oils
Eggs
Egg products
Water
Salt
Sugar
The different types of sugar
Cooking sugar
Fruit
Organic yeast
Chemical yeast
Food additives
Cocoa
Cocoa products
Intermediate food products

Please note that this course does not include recipes, only lessons.

The courses are in english version here !

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