Pastry Theory
Knowing the theory behind the ingredients is as important as learning the recipes. With an understanding of the process and science you will be able to design and create your own recipes from scratch, allowing you to take your ideas and bring them to life on the plate.
Flour
Dairy
Sugar
Colours and
flavourings
Molecular
gastronomy
Raising agents
Allergies
Yeast
Chocolate
Gelatine
Eggs
UK food laws