Specializations: Laminated Doughs

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Specializations: Laminated and Sweet Dough

Specializations: Laminated Doughs

Master these delicious products in a fast-paced, hands-on seminar.

Laminated dough training covers the most important aspects of producing these goods, from selecting the best ingredients, to maintaining efficiency, to fat rolling techniques and fat functions, and beyond. You’ll learn how to produce the highest quality products to your customers, while being mindful of cost control.

Experience Level

Anyone with an already-established baking foundation will benefit from this specialized course, especially bakery plant managers, production and QA/QC supervisors and managers, R&D technologists, retail bakers, and ingredient or equipment sales staff.

After this seminar you’ll know how to:

  • Choose the proper equipment for your products
  • Formulate and process Danish, croissants, puff pastries, and icings
  • Properly freeze and thaw doughs and baked goods
  • Understand details on new techniques for shelf-life extension
  • Formulate, process, and apply icings and glazes to enhance bakery products

Upon successful completion of this course you will receive 3.4 continuing education units.

Time Activity
8:00 a.m. Welcome and Introductions
8:30 a.m. Introduction to Laminated Doughs
  • Define laminated doughs and describe product categories
9:00 a.m. Wheat Milling and Flour
10:00 a.m. Break
10:15 a.m. Fats and Oils
  • Describe roll in fat and key differences in types of fats used in laminated doughs
11:00 a.m. Laminated Dough Ingredient Functionality
  • Summarize the function of ingredients used in laminated doughs: Danish, croissant, puff pastry.
Noon Lunch (On your own)
1:00 p.m. Dough Mixing and Fermentation
  • • Review what happens during mixing, common mixing methods, and ways to control mixing.
  • Discuss yeast fermentation and what impacts it.
2:00 p.m. Laminated Dough Processing
  • Explain equipment and processing used in making laminated doughs.
2:45 p.m. Break
3:00 p.m. Lab Preparation of Filling and Doughs
  • To be used in next day’s labs.
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Danish Dough Formulation and Processing
  • Explore Ingredients used in Danish dough formulation and roll-in fats
  • Describe mixing, lamination, and processing methods used in Danish production
9:00 a.m. Croissant Formulation and Processing
  • Define ingredients used in croissant formulation and roll-in fats
  • Explain mixing, lamination, and processing used in croissant production
9:45 a.m. Break
10:00 a.m. Puff Pastry Formulation and Processing
  • Describe ingredients used in puff pastry formulation and roll-in fats
  • Summarize mixing, lamination, and processing used in puff pastry production
  • Troubleshoot puff pastry product faults and possible causes
11:00 a.m. Lab Prep for Puff Pastry
Noon Lunch (On your own)
1:00 p.m. Hands-on Baking Lab - Danish and Croissants
  • Practice variations in roll-in fats and lamination process in Danish and croissants
  • Make-up, bake, and finish Danish
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Review Previous Day’s Learning
  • Evaluate Danish made the previous day
9:00 a.m. Icings and Fillings
  • Describe formulation of icings and fillings
  • Discuss common problems with icings
9:45 a.m. Break
10:00 a.m. Shelf Life and Water Activity
  • Define water activity
  • Identify how formulation and process impact shelf life
10:45 a.m. Troubleshooting Laminated Doughs
  • Link common problems and solutions
  • Answer questions
Noon Lunch
1:00 p.m. Hands-on Baking Lab – Puff Pastry
  • Practice variations in roll-in fats and lamination process in puff pastry
  • Make-up, bake, and finish puff pastry
4:30 p.m. Course Review
5:00 p.m. Seminar Concludes

Enrollment Information

Cancellation Information

  • Enroll by calling your local office.
  • Enroll online: add to cart below

Taxes will be added to stated seminar fees as applicable.

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