pastry

Topic: pastry Order Description An investigation into the opportunities and dilemmas for coeliac in the hospitality business environment This report should consider the following criteria: Investigate a range of symptoms associated with someone suffering from coeliac disease. Consider, suggest and evaluate a range of alternative ingredients used in gluten free products and their functional properties. Implement a HACCP system defining the critical control points in the production of gluten-free pastry and confectionary products within a café setting. Consider, suggest and evaluate a range of gluten free pastry and confectionary products (1 to be used in the final practical exam)