About this course
Engineer pastry creams, custards and bake-stable fillings for industrial pastry. Modified-starch systems, hot-fill packaging, and color/flavor stability across a 9-month shelf.
Curriculum
1 modules · 1 lessons · 45mModule 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.