Potravinářský pavilon FAPPZ ČZU

Bakery, confectionery and pasta production

craft products

what we can do

Our products

Laboratory operation

Basic information

About the factory

The teaching and laboratory operation of the bakery with a pastry section and pasta production will be focused on the real presentation of technological procedures and production activities. The operation will feature classic production technologies for the production of bread and common pastries, fine pastries and durable products. In a separate cooled part of the bakery operation, a cold part of the production of confectionery products - desserts will be installed. The baked parts of the confectionery products will be made in the equipment in the hot preparation area of the bakery production.

Food production

How do we do it?

Product processing

Students will learn to mix different types of dough, bake pastry shells and finish products using fillings, toppings, decorations and the use of fruit pieces. The finishing of confectionery products will use hand production methods of cutting the made shells, applying various combinations of fillings and toppings to designated areas of the products (adding fruit pieces, nuts, marmalades, etc.), and surface decorating with various sprinkles or coated layers of marzipan or fondant.

cross-section of the building

Explore

our technologies

You want to know, jif makes cheese, bakes bread or brews beer? Take a look right into the heart of the Food Pavilion and learn about the production of food products in real production. We produce meat, milk, bake bread and other pastries, press oils and fruit juices, brew beer and jam!

In addition to plain white rolls, we will also offer wholemeal and multigrain rolls, and we won't forget about special types such as English, cheese or beer rolls.

CHLÉB, ROHLÍKY

In our bakery we will not only focus on classic wheat bread, but we will also try rye, rye-wheat, multigrain and specialty breads. Of course there are also gluten-free variants. Rolls are a staple food in Czech households. A classic roll is made of fat dough and baked at a temperature of 175-200 degrees.

In addition to plain white rolls, we will also offer wholemeal and multigrain rolls, and we won't forget about special types such as English, cheese or beer rolls.

The production of this type of pastry is generally rather smaller, but the choice of types is really varied. These include products made from yeast dough (such as cakes, buns or challahs), fried dough products (doughnuts) and puff pastry products (strudels, croissants).

DEEP FOOD

Fine pastry differs from conventional pastry in that it must contain at least 8,2 % of anhydrous fat or at least 5 % of sugar.

We will focus on classic types such as stuffed pasta (tortellini, ravioli or cannelloni), unstuffed pasta (spaghetti, linquine, tagliatelle, penne or lasagne) and soup pasta (stelline, peperini and alfabeti).

FABRIC

Pasta is made from unleavened and chemically unleavened dough. It is made mainly from wheat, drinking water and additives intended to flavour or colour it. They originated in Italy and today there are dozens of varieties.

This very broad group includes cakes (fruit, whipped cream or unbaked), pastries (of the plethora of desserts, it is worth mentioning pinwheels, spikes, punch cuts or kremrole), desserts and candies.

CAKES AND DESSERTS

The basis of perfect cakes and desserts are honest ingredients and proven traditional recipes.