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It provides you the basic knowledge on preparation of international desserts and basic cake production.
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Pastry dough is rolled out thinly and used as a base for baked products. Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. ... On the other hand, overmixing results in long gluten strands that toughen the pastry.
How can a nation be called great if its bread tastes like kleenex?”
― Julia Child
It develops the skills of students.