Understand the element required to produce Yeast Raised Pastries, Danish & Croissant
List and describe the functionality of ingredients used in making laminated yeast raised pastries
Calculate Yeast Raised Pastry recipe using Baker’s Percentage
Calculate the fat to dough ratio required for Danish and Croissant dough’s
Describe the basic mixing methods and processing parameters for making yeast raised pastries
Apply the dough making methods to produce Yeast Raised Pastry dough’s
Prepare laminating pastry butter sheets. Seal pastry and dough for lamination at appropriate conditions
Put the required folds in the pastry using refrigeration and following standard processing procedures for Yeast Raised Pastries
Sheet pastry using a dough sheeter to required thickness, cut into shapes and refrigerate as required
Incorporate scrape pastry into straight dough for processing
Prepare suitable fillings as required for pastry type. Shape and fill cut pastry pieces as per standard recipe requirements
Egg wash filled items and proof yeast raised pastries
Set proofing temperature to suit melting point of laminating fat
Bake yeast raised pastry in appropriate oven conditions to achieve product baked quality. Apply steam as required
Remove and cool baked items on cooling racks.
Finish yeast raised pastry items where appropriate with suitable finishing mediums
Evaluate baked Yeast Raised Pastry products following quality parameters
Store baked items under suitable conditions
Produce Yeast Raised Pastry items following standard hygiene and food production

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Baking & Pastry Culinary Arts / Cooking