Lesson 1Mixers, Binders, and Touch-Makers (Lecithin, Xanthan, Gelatin, Egg, Psyllium): Jobs in Build and FeelLook at mixers, binders, and touch-makers like lecithin, gums, gelatin, egg, and psyllium. Learn how they steady mixes, better crumb, and guide spread, chew, and air in different pastry shapes.
Lecithin in doughs, batters, and fillsXanthan and other gums for thick controlGelatin and other for gel systemsWhole egg, yolk, white jobsPsyllium as binder in no-gluten mixesBalance many touch-makers in one mixLesson 2Good Fats (Olive Oil, Nut Oils, High-Oleic Sunflower): Bend, Taste, Keep SteadyLook at good fats like olive, nut, and high-oleic oils. Know bend, melt shape, taste give, and rot, and how to change butter but keep flake, soft, and keep steady.
Fat crystal shapes and bend in doughsChange butter with liquid and nut oilsHigh-oleic oils for long keep timeTaste pair of oils with pastry kindsHandle rot, light, heat touchMix oils for soft, even crumbsLesson 3Getting Parts, Cost Think, Mark Effect, and Bad-Allergy HandleLearn to get healthy parts right, balance cost, good, and last long. Look at seller check, clean mark ways, bad-allergy stop, and papers for safe, open products.
Check sellers and part specsCost mixes and edge keepOrganic, no-GMO, last long wordsClean mark and short part listsBad-allergy split and cross-touch plansPapers, COAs, and follow trackLesson 4Sugar Others and Wet-Keepers (Fruit Purees, Polyols, Allulose, Erythritol): Sweet Map, Brown, Freeze Point and Wet MixLook into sugar others and wet-keepers, with fruit purees, polyols, allulose. Learn sweet map, brown way, freeze point low, and wet mixes in doughs and frozen sweets.
Sweet kin and taste shapeFruit purees for sweet and bindPolyols and allulose in low-sugar bakeBrown, caramel, Maillard changesWater move, wet-keep, softFreeze point guide in frozen sweetsLesson 5Whole Grain Flours and Oat Parts: Fibre, Water Take, Dough HandleStudy whole grain and oat parts, their fibre good, water take, and hit on dough handle. Learn to balance wet, gluten grow, touch to make food-full, steady pastry mixes.
Compare whole wheat, spelt, rye, oat floursWet vs dry fibre in pastry mixesWater take curves and wet testChange mix and rest for heavy doughsHit on gluten strong and crumb buildTaste, color, old in whole grain bakeLesson 6Seeds, Nuts, and Omega-3 Gives (Flaxseed, Chia, Walnuts): Rot Risks, Grind/Store, Touch HitStudy seeds, nuts, omega-3 gives as healthy adds. Know rot risks, grind store ways, and how bit size and roast hit touch, taste, food place.
Flax, chia, walnut food lookGrind seeds for use and touchRoast shapes and taste growStop bad taste and off-smellsAdd rates and dough build hitUse seed gels as egg or fat changesLesson 7Probiotics and Ferment Parts: Live Hard in Baked Goods and After-Bake Add WaysKnow probiotics and ferment parts in baked goods. Learn live limits in bake, ways for after-bake add, and how ferments like sour dough hit taste, easy digest, product place.
Heat hold of common pro strainsWrap and after-bake dose waysSour dough and pre-ferments for taste healthUse kefir, yogurt, culture milkFerment plant bases in healthy pastryRule and mark for pro wordsLesson 8Plant Proteins and Milk Proteins (Whey, Milk Powder, Greek Yogurt): Protein Give, Unfold, GelLook at plant and milk proteins for build, soft, food. Learn unfold, gel, foam way, and balance proteins with starches fats in cakes, cookies, high-protein small eats.
Compare soy, pea, other plant proteinsWhey milk powders in cakes cookiesGreek yogurt in batters chilled sweetsProtein unfold in mix bakeGel, water bind, crumb hardMake high-protein, low-dry pastriesLesson 9Fibres and Prebiotics (Inulin, Resist Starch, Psyllium): Mouth Feel, Wet Keep, Keep Time HitsLook at inulin, resist starch, psyllium, other fibres as healthy tools. Know how they hit thick, wet keep, sweet feel, keep time while help digest health words.
Kinds of pre fibre in pastryInulin for fat cut creamy mouthResist starch for sugar control bulkPsyllium for bind crumb softWater bind, aw, mold grow slowMark fibre and digest hold issues
