Sharov Tatyana   

the founder of  Baking Academy Karmiel

​

Professional education:

2014 – Switzerland's leading Centre of Excellence for bakery and confectionery

Founded in 1945 and based in Lucerne, Switzerland

 

 

Advanced Confectionery and Chocolate

A fast-paced, compact but surprisingly complete introduction into the diverse world of Swiss confectionery (cakes, cream cakes), ice creams and the art of artisan chocolate production.

Course content:

Raw ingredients / Gelants and thickening agents / Deep freezing of confectionery products / Sponge mixtures (with recipes) / Creams and custards (with recipes) / Choux pastry, cakes (with recipes) / Cream cakes (with recipes) / Ice cream, sorbets and semifreddo (with recipes) / Chocolate processing / Filled chocolates and truffles (with recipes) / Practical test

 

 

Advanced Bakery

This module introduced me to the fascinating world of Swiss baking,  how to create bread and unique special breads using state-of-the-art artisan production methods.

Course content:

Raw ingredients / Grains and bread / Dough temperature / Fermentation / Wheat dough processing / Kneading process for dough production / Rye dough processing / Types of pre-swelling / Baking process / Par-baked bread / Bread quality / Various work techniques / Baking tests / Practical test

 

 

 

2014 –2015 Savour Chocolate & Patisserie School, Australia

Online  Classes Education

 

Professional skills:

Knowledge proper technology of preparation:

Different types of dough (Pate brisee, Pate sable, Sables Bretons, Pate a foncer, Pate a chou, Pate a crumbie , Brioche, etc)

Dough : Dough temperature, kneating process, fermentation process, leaving methods ( sponge dough, fermented dough, poolish), bakong process.

Sponge cakes (Genoise, Sacher, Joconde, Dasquoise, Brownies, Pain de genes, etc)

Creams, mousses and crémeux (Crème Bavaroise , fruit mousses, caramel, chocolate, creamy, etc)

Ice cream, sorbets, pate de fruits, financier, tarts and tartalets.

Work with chocolate.