Physical course

Fillings

Bakers will delve into the world of fillings, gaining insights into ingredient interactions, processing variations, and the art of designing fillings that seamlessly complement finished products.

2420,00 incl. 21% tax 2000,00 excl. 21% tax
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Fillings 

Welcome to the Course Fillings. In this course, bakers will delve into the intricate world of fillings, gaining insights into ingredient interactions, processing variations, and the art of designing fillings that seamlessly complement finished products. By mastering the nuances of stabilizing options, texture variations, and structural elements, participants will not only enhance their creativity but also consistently improve the quality of their baked goods. With the ability to create diverse fillings, from fruit and water-based to fat and emulsion-related, bakers can diversify their offerings, attracting a broader customer base. The course also equips bakers with invaluable troubleshooting skills, ensuring a smooth baking process. As a result, bakers will not only meet but exceed customer expectations, gaining a competitive advantage in the dynamic world of baking. Join us in this hands-on experience, where theoretical knowledge transforms into practical expertise, empowering bakers to create exceptional pastries and thrive in the artistry of baking.

Course Overview:

  1. Product Classification:

    • Understanding the various types of fillings and their roles in bakery products.
    • Classification based on texture, flavor profile, and application.
  2. Fruit & Water-Based Fillings:

    • Exploring the vibrant world of fruit fillings.
    • Techniques for creating flavorful fillings using fresh and preserved fruits.
    • Balancing sweetness and acidity.
  3. Sugar:

    • The role of sugar in fillings - beyond sweetness.
    • Creating syrups, caramel, and other sugar-based fillings.
  4. Hydrocolloids for Fruit Fillings:

    • Utilizing hydrocolloids to enhance texture and stability in fruit fillings.
    • Practical applications and dosage considerations.
  5. Hydrocolloids for Other Fillings:

    • Exploring hydrocolloids in non-fruit fillings.
    • Achieving the perfect consistency in creams, custards, and more.
  6. Fat-Based Fillings:

    • Unraveling the richness of fat-based fillings.
    • Techniques for creating buttercream, ganache, and other luscious fillings.
  7. Emulsifiers for Fillings:

    • Understanding the role of emulsifiers in achieving smooth and stable fillings.
    • Choosing the right emulsifier for different applications.
  8. Emulsion-Based Fillings:

    • Creating luxurious emulsion-based fillings.
    • Tips for achieving perfect textures and preventing separation.

What You Can Learn:

  • Master the art of selecting and creating fillings that complement various baked goods.
  • Understand the science behind the different types of fillings and how ingredients interact.
  • Develop skills in balancing flavors, textures, and sweetness levels.
  • Learn to troubleshoot common issues in fillings and achieve consistent results.
  • Gain confidence in experimenting with ingredients to create your unique signature fillings.
 
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