Lesson 1Emulsifiers, binders, and texturants (lecithin, xanthan, gelatin, egg, psyllium): roles in structure and mouthfeelExamine emulsifiers, binders, and texturants such as lecithin, gums, gelatin, egg, and psyllium. Learn how they stabilise emulsions, improve crumb, and control spread, chew, and aeration in diverse pastry formats for local production.
Lecithin in doughs, batters, and fillingsXanthan and other gums for viscosity controlGelatin and alternatives for gelling systemsWhole egg, yolk, and white functional rolesPsyllium as binder in gluten-free formulasBalancing multiple texturants in one recipeLesson 2Healthy fats (olive oil, nut oils, high-oleic sunflower): plasticity, flavour, shelf stabilityExplore healthy fats such as olive, nut, and high-oleic oils. Understand plasticity, melting profile, flavour release, and oxidation, and how to replace butter while preserving flakiness, tenderness, and shelf stability in South African climates.
Fat crystal forms and plasticity in doughsReplacing butter with liquid and nut oilsHigh-oleic oils for extended shelf lifeFlavour pairing of oils with pastry stylesManaging oxidation, light, and heat exposureEmulsifying oils for tender, even crumbsLesson 3Ingredient sourcing, cost considerations, labelling impact, and allergen managementLearn how to source functional ingredients responsibly, balancing cost, quality, and sustainability. Explore supplier evaluation, clean label strategies, allergen control, and documentation needed for safe, transparent products in South Africa.
Evaluating suppliers and ingredient specsCosting formulas and margin protectionOrganic, non-GMO, and sustainability claimsClean label and short-ingredient listsAllergen segregation and cross-contact plansDocumentation, COAs, and traceabilityLesson 4Sugar alternatives and humectants (fruit purees, polyols, allulose, erythritol): sweetness mapping, browning, freezing point and moisture interactionInvestigate sugar alternatives and humectants, including fruit purees, polyols, and allulose. Learn sweetness mapping, browning behaviour, freezing point depression, and moisture interactions in doughs and frozen desserts for local tastes.
Relative sweetness and flavour profilingFruit purees for sweetness and bindingPolyols and allulose in low-sugar bakingBrowning, caramelisation, and Maillard shiftsWater activity, humectancy, and softnessFreezing point control in frozen dessertsLesson 5Whole grain flours and oat ingredients: fibre, water absorption, dough handlingStudy whole grain and oat ingredients, their fibre quality, water absorption, and impact on dough handling. Learn how to balance hydration, gluten development, and texture to create nutritious, stable pastry formulas using South African grains.
Comparing whole wheat, spelt, rye, and oat floursSoluble vs insoluble fibre in pastry formulasWater absorption curves and hydration testingAdjusting mixing and rest for heavy doughsImpact on gluten strength and crumb structureFlavour, colour, and staling in whole grain bakingLesson 6Seeds, nuts, and omega-3 sources (flaxseed, chia, walnuts): oxidation risks, grinding/storage, texture impactStudy seeds, nuts, and omega-3 sources as functional inclusions. Understand oxidation risks, grinding and storage practices, and how particle size and roasting affect texture, flavour, and nutritional positioning in local products.
Flax, chia, and walnut nutrition overviewGrinding seeds for bioavailability and textureRoasting profiles and flavour developmentPreventing rancidity and off-flavoursInclusion rates and dough structural impactUsing seed gels as egg or fat replacersLesson 7Probiotics and fermented ingredients: viability challenges in baked goods and post-bake inclusion strategiesUnderstand probiotics and fermented ingredients in baked goods. Learn viability limits during baking, strategies for post-bake inclusion, and how ferments like sourdough impact flavour, digestibility, and product positioning in South African baking.
Heat tolerance of common probiotic strainsEncapsulation and post-bake dosing methodsSourdough and preferments for flavour and healthUsing kefir, yogurt, and cultured dairyFermented plant bases in functional pastryRegulatory and labelling for probiotic claimsLesson 8Plant proteins and dairy proteins (whey, milk powder, Greek yogurt): protein contribution, denaturation, gellingAnalyse plant and dairy proteins for structure, tenderness, and nutrition. Learn denaturation, gelling, and foaming behaviour, and how to balance proteins with starches and fats in cakes, cookies, and high-protein snacks for local diets.
Comparing soy, pea, and other plant proteinsWhey and milk powders in cakes and cookiesGreek yogurt in batters and chilled dessertsProtein denaturation during mixing and bakingGelling, water binding, and crumb firmnessFormulating high-protein, low-dryness pastriesLesson 9Fibres and prebiotics (inulin, resistant starch, psyllium): mouthfeel, moisture retention, shelf life effectsExamine inulin, resistant starch, psyllium, and other fibres as functional tools. Understand how they influence viscosity, moisture retention, sweetness perception, and shelf life while supporting digestive health claims in South African products.
Types of prebiotic fibres used in pastryInulin for fat reduction and creamy mouthfeelResistant starch for glycemic control and bulkUsing psyllium for binding and crumb softnessWater binding, aw, and mould growth delayLabelling fibre and digestive tolerance issues
