Understanding the elaboration process

What is creaming and what is its function?
Emulsions and their importance in the dough, emulsification of the eggs.
Incorporation of the dry ingredients, work of the dough and its influence on the final result.Incorporation of toppings.
Forming or stretching of the dough, weight of the dough and influence on the size of the product.
Perfect stretching of the sablé dough.
Importance of resting in cold.
What happens during cooking?
Types of ovens, physical and chemical changes of the dough.
Common mistakes with photographic record and their respective explanations.