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Extended Online B·Concept Pastry Course ED 20-21

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Module 0. Introduction and Welcome
Module 1. Molecules in pastry
Module 2. Pastry techniques
2.1. Emulsification
2.2. Aeration
2.3. Thickening
2.4. Gelation
Module 3. Recipe formulation
3.1. The step-by-step method
- The step-by-step method
3.2. Recipe formulation by textures
3.3. Recipe comparatives
- Recipe comparatives
3.4. Recipe formulation
Module 4. Pastry elaborations

100 lessons

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Welcome Webinar

Below you can find the Welcome Webinar video so that you can re-watch it in your own time.

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