Industrial Pastry Creams & Fillings
Duration
45m
Level
Expert
Includes
Digital Workbook
Language
English (CC)
Key Techniques
- Modified-starch hydration and gelatinisation
- Yolk tempering and microbial-reduction holds
- Hot-fill aseptic packaging discipline
- Bake-stable viscosity engineering
- Nine-month shelf-life formulation
Curriculum
1 modules · 1 lessons · 45mIntroduction
Heritage context and studio set-up.
Core Technique
The defining craft of the discipline.
Assembly
Architectural build and structure.
Finishing
Luxury presentation and signature.
Module 1
Module 1 · Bake-stable pastry cream
1 lessons▾
Module 1
Module 1 · Bake-stable pastry cream
- 18:30
Bake-stable industrial pastry cream
Frequently Asked Questions
Questions about this course
Industrial Pastry Creams & Fillings — Industrial focused answers.