About this Course

Module Objectives & Content: Upon completion of the module participants will be able to: ? Upon completion of the module participants will be able to: ? Understand the elements required to produce yeast raised pastries, Danish & Croissant. ? List and describe the functionality of ingredients used in making laminated yeast raised pastries. ? Calculate yeast raised pastry recipe using Baker’s Percentage. ? Calculate the fat to dough ratio required for Danish and Croissant dough’s. ? Describe the basic mixing methods and processing parameters for making yeast raised pastries. ? Apply the dough making methods to produce yeast raised pastry dough’s. ? Prepare laminating pastry butter sheets. Seal pastry and dough for lamination at appropriate conditions. ? Put the required folds in the pastry using refrigeration and following standard processing procedures for yeast raised pastries. ? Sheet pastry using a dough sheeter to required thickness, cut into shapes and refrigerate as required. ? Incorporate scrap pastry into straight dough for processing. ? Prepare suitable fillings as required for pastry type. Shape and fill cut pastry pieces as per standard recipe requirements. ? Egg wash filled items and proof yeast raised pastries. ? Set proofing temperature to suite melting point of laminating fat. ? Bake yeast raised pastry in appropriate oven conditions to achieve product baked quality. Apply steam as required. ? Remove and cool baked items on cooling racks. Finish yeast raised pastry items where appropriate with suitable finishing mediums. ? Evaluate baked yeast raised pastry products following quality parameters ? Store baked items under suitable conditions. ? Produce yeast raised pastry items following standard hygiene and food safety requirements for food production.

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