Online demo

Welcome to the Bakery School online demo. This previews our extensive library of modules covering process and methods. These modules will give you an understanding of all the ingredients used in the processes and details of the role of the ingredients.

To view some sample pages, please select a module from below.


	Choux pastry With this module on Choux pastry, they will be a greater understanding of the ingredients selected, and the role and function in the product. Particular emphasis is placed on the cooking of the roux, and the importance of consistency, plus the piping techniques baking and finish of the product. Click here to view the demo

	Fondant This module will take you through the process of what fondant is. How is it produced, and how fondant is prepared for use in the bakery. You will understand the relationship between temperature and consistency, and the effects on shelf life of incorrect use. The problems associated with freezing fondant coated items are covered. Click here to view the demo