Introduction

The world of sweets is a world full of sweet flavors, pleasant aromas and attractive colors that make everyone excited. From birthday cakes to dry and more sweets, they can all make happy and memorable moments for us. If you also dream of becoming a professional confectionery and want to learn the art of confectionery in a basic and specialized way, the Niusha Zarei Food School in Fereidunkar is the best destination for you. This school will lead you to a pleasant way to the professional world of confectionery by providing comprehensive "Zero to 100 Professional Pastry Training" courses.

Why Niusha Zarei School; The first choice for the future confectioner of Fereidunkar?

Niusha Zarei Food School is a familiar and valid name in the field of specialized cooking and confectionery training in Fereidunkar. This school, with a brilliant track record and utilizing the most up -to -date confectionery methods and techniques, provides an ideal platform for the flourishing of your talents. The reasons for choosing this school are:

Comprehensive and Practical Headings:

"Zero to 100 Professional sweets" courses are designed to cover all aspects of pastry. From knowing raw materials and specialized tools to learning precise guidelines and professional decoration techniques, everything is taught step by step. These headlines allow you to cook a variety of pastries after the end of the course.

Equipped and Standard Educational Environment:

Niusha Zarei School Workshops are equipped with the most advanced confectionery equipment and machinery. From industrial ovens to a variety of molds, mixers and decorations, everything is available to students for practical and professional learning. This environment makes the experience of pastry learning more enjoyable and efficient.

Focus on Practical Skills:

Most of the training is held in a practical and workshop. You will have the opportunity to prepare a variety of dough with your hands, cook the pastries and decorate them beautifully. This practical approach stabilizes learning and increases your self -esteem.

Support and Advice:

Niusha Zarei School not only provides education, but also supports its students after completing the course. It is also possible to get advice on setting up personal business or future problems in the future.

Key Professional Pastry Courses at Niusha Zarei School

Part One: Basics of pastry and raw materials recognition

Introducing Key Materials:

Flour: Flour (bread, pastry, whole wheat) and use of each.

Sugar and sweeteners: White sugar, brown, honey, juice and their effect on texture and taste.

Fat: butter, sprinkle and sprinkler. Taste.

Dairy: Milk, cream, yogurt and their effect on moisture and taste.

Materials: Baking powder, baking soda, yeast and how they work.

Tastes: Vanilla, Vanilla

Introduction to confectionery tools and equipment:

Measurement Tools: Mids, Scales.

Mixing Tools: Electric mixer, manual, lick, wooden spoon.

Baking Tools: Cake and pastry molds, tray oven

Kitchen: Observing health tips for baking healthy and safe pastries.

Part Two: Training Types of Dough and Basics

Cake Base Dough: Sponge Cickery: Techniques of aeration and softness. Korean Cook (Baturkik): The correct ratio of material and baking a rich cake. ▪️ Cickery and Swiss: Differences and applications. tart dough and foot: Brieze: Unique crisp and gentleness. Choux: Golden Baking Technique for Ekler and Profitrol. cookie dough and biscuit: Korean, chocolate and walnuts: Diversity in taste and texture. ▪️ Cross -bounced biscuits: The art of decorating biscuits. Sheet Dough and Millennium: Layout techniques for baking bulk and crisp pastries. Shortcruust Pastry: Suitable for all kinds of fruit and foot tarts.

Part Three: Baking Types of Cakes and Desserts

Cake Cakes: ▪️ Birthday: Layout techniques, cream or fondant cover techniques. ▪️ Evening: Simple and delicious pastries for periodic. Chocolate and Fruit Cooks: Diversity in taste and raw materials. Tarts and feet: Fruit Season: Combining fresh fruits with crisp dough. Classic apple: A genuine and pleasant baking recipe. Chocolate and caramel: rich and popular desserts.

Modern and International Desserts: New York and Flaws: creamy texture and paradise taste. Muses and Pana Kuta: Light and delicate desserts with a variety of flavors. ▪️ Karam Brole and Tiramisu: Classic Italian desserts. dry and wet pastries: Various baking cakes and cookies. Almond, walnut and pistachio sweets. Layered and Sugar Sweets.

Part 4: The Art of Decoration and Finishing of Pastries

Working with cream: Creamy, Cake Cover, Cream Flower.

Working with Batcarm and Ganash: Techniques for straightening, designing and filing.

Working with Fondant and Marzipan: Cake Coating, Dolls and Fanding Decorations. Decor cookies and biscuits.

Use fruits, chocolates and nuts to decorate: Creating beautiful and appetizing visual effects.

Professional Layout and Cedar: Professional Products.

conclusion

Niusha Zarei Fereidunkar Food School, providing a comprehensive "Zero to One 100 Professional Pastry Training" course, provides a great opportunity for those interested to become a skilled and successful confectionery by acquiring the necessary knowledge and skills. This course not only introduces you to the sweet world of sweets, but also gives you a bright path for entrepreneurship and sustainable money. Take a step today and make the dream of becoming a professional to reality!