pastry and bakery

Pastry / patiseri is one of knowledge in the processing and presentation of the food, especially the process and present various kinds of cakes. Patiseri derived from the French language is "patisserie" meaning pastries.
Thus patiseri can be defined as the science that studies the ins and outs of a good pie pastry kontinenl, oriental and Indonesian cakes from preparation, processing up to the presentation.
· Pastry in the world of hospitality is one of the f & b product department whose job makes cakes and pastry dessert for the purposes of corner, breakfast, coffee breaks, lunch and dinner.
· Bakery in the world of hospitality is one piece of pastry whose job makes various breads for keper luan corner pastry, breakfast, coffee breaks, lunch and dinner.
The scope of the pastry
Patiseri divided into two, namely pastries oriental and continental pastries. Indonesia pastries including cakes oriental type, while including continental pastries is, yeast products, breads, cakes and icings, cookies, pastries, cream, custard, frozen dessert, candy.
Differences continental cakes with oriental pastries one of which lies on the fat used. The continental cakes generally use solid fats such as margarine, butter and shortening. Oriental cakes in general use liquid fats, such as coconut milk and oil.
    The types of products which include patiseri
    1. Bakery
       Bakery including parts of patiseri consisting of bread, cakes, pastries, and cookies. Bakery products made using a variety of basic materials such as; flour, fat, sugar, eggs, salt, and fluid (either water or milk).
    2. Yeast product
       Yeast product is patiseri products that use yeast as a developer. Materials commonly used developer there are two types, namely, yeast (yeast) and chemical agent (chemical blowing agents) such as baking powder, baking soda.contoh: apem, surabi, cupcake, red velvet cupcakes.
3. Breads (bread)
      Breads (bread) term for various types of bread, such as rolls, french bread, German bread, and others. 4 main ingredients of making bread is very simple: flour, water, salt and yeast.

4. Quick bread
    Quick bread is bread with the manufacturing process is relatively short. Quick bread is a good solution in a serving of bread is fast and practical.

5. Cake
      Type the formula in the cake there are two, namely high fat and low fat cake cake. Average production method, there are five that creaming method, two stage method (high fat cake), sponge method, angel food and chiffon method method (low fat cake).

6. Cookies
      Cookies are small-sized sweet cake made of tiny solid and liquid dough and has a durable nature. Technical preparation and handling of the dough is divided into six (7) sections: drop, bar, rolled or cut-outs, molded, pressed and wafers, ice box / refrigerator.
7. Pastry
      Another type of pastry dough known as a paste made from a mixture of flour, liquids and fat. Basically there are two groups of dough is dough and batters, dough hard and soft dough.
The group consists of the hard dough puff pastry, danish and croissants, strudel, short paste. While
soft dough group consisting of choux paste
The term pastry dough and batters the batter to use a wide range of pastry products
variative. Pie dough, short dough and puff pastry are just a few examples of pastry products, which
all made from the same raw material, but differ in manufacturing techniques. While
pastry batters (soft dough) like a crepe batter or choux paste is used to make products
pastry / dessert classical and contemporary.
In addition there are again some other products are included and are very often used as
complementary products patiseri namely:
a. Cream, dessert crème brulee or cream caramel.
b. Pastry cream
c. meringue
d. butter craem
e. glazing
f. sauce
g. Pudding
h. Frozzen dessert (ice cream, sorbet,)
i. Mouse
j. Candy / praline.