Pastry / patisserie is one of the knowledge in food processing and serving, especially in the process and now in various types of cakes. Patiseri is derived from the French language “Patisserie” which means cake. Therefore, this Patiseri or pastry can be interpreted as a study of the ins and outs of good continental cakes, oriental and Indonesian cakes whether from preparation, processing to presentation.
- Pastry in the world of hospitality is one of the f & b departments whose products have the task is to make cakes and cake desserts for purposes such as breakfast, coffee break, lunch & dinner.
- Bakery in hospitality is one part of the cake job that makes a variety of bread for necessities such as cakes, breakfast, coffee breaks, lunch and dinner.
Types of Pastry
including the part of the patisserie consisting of bread, cakes, pastries, and cakes. Bread products are made using different ingredients such as flour, fat, sugar, eggs, salt, and liquid (water or milk).
- Yeast product
is a patisserie / pastry that uses yeast as a developer. The most commonly used developer materials there are two types, namely, yeast (yeast) as well as chemical agents (chemical blowing agents) such as baking powder, baking soda. For example: apem, surabi, cupcakes, bika ambon.
is a term for various / types of bread, for example, such as bread, French bread, German bread, and others. 4 The main ingredients in making bread are very simple, including flour, water, salt and yeast
is a quick bread with a relatively short process. fast bread is a good solution in serving fast bread and also practical.
- Formula type
On the cake there are two high fat and also low fat cake. Currently there are five methods for making the creaming method, the two-stage method (high fat cake), the sponge method, the angel food and also the chiffon method (low-fat cake).
is a small sweet cake made from dough – small, solid and liquid and also tends to have long-lasting properties.
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