Bakery, confectionery and pasta production

The teaching and laboratory bakery with a confectionery section and pasta production presents the technological procedures and production operations of the trade. It is equipped with classic technologies for bread and ordinary pastries, fine pastries and long-life products. The cold part of confectionery production is in a separate chilled section; baked parts of cakes are made in the hot preparation area of the bakery.

The mill on the 4th floor cleans and prepares grain, dehulls kernels in a peeling machine and grinds flour.

How we do it

Students learn to mix different doughs, bake sponge bases for cakes and finish them with fillings, glazes, decorations and whole fruit. Finishing is done by hand: cutting the bases, spreading fillings and glazes, decorating with toppings or covering with marzipan or fondant.