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Pastry science & technology

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

Benefits of attending

This course gives delegates the opportunity to develop their knowledge of pastry technology and can cover products such as short pastry, puff pastries and hot water pastry but can also include Danish and choux if required. It is ideally suited to new product and process technologists looking for new ideas, as well as production managers and supervisors who may be more interested in problem solving.

Course content

  • Fat technology
  • Flour technology
  • Mixing and forming
  • The technology of lamination
  • Comparison of methods
  • Fault diagnosis
  • Fermented pastries
  • Choux pastry
  • Hot water pastry
  • The baking process
  • The importance of water activity

"Pastry is often seen as just a carrier for savoury or sweet fillings, but it is far more than that. It is the first part of the product you see; the first part you cut; the first bite you eat. It is the first indication that will tell your customer how good your product is. It deserves to be given serious consideration. This course will do just that. It will give you the information and tools you will need to control and improve the quality of your pastry, whatever type you are making."

Kate Woods – Event Director


This course can be customised and is available in house

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at training@campdenbri.co.uk