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  • Manufacturing

The Basics of Baking (Part 2): Production Processes

A program to learn and master baking processes: kneading, fermentation stages, baking, and post-baking steps…
  • Baguette Academy

Objectives
of the course

PROFESSIONAL SPECIALIZING IN BAKERY AND PASTRY PRODUCTS

This training course is designed to provide a better understanding of baking processes in order to optimize production and improve the quality of finished products, through the following objectives:

  • Identify and describe the different stages of kneading, including the initial mixing.
  • Define fermentation in the bread-making process.
  • Explain the importance of the steps before baking, baking temperatures and times, and removing the baked goods from the oven and unmolding them.
  • Describe the characteristics of high-quality dough and identify potential defects.
  • Describe the characteristics of high-quality bread and identify potential defects.
  • List the raw materials, production steps, and parameters required to produce various types of bread, whether regulated or unregulated.
  • Propose appropriate corrective actions to resolve issues related to manufacturing processes (kneading, baking, fermentation, etc.).

Achievement of the objectives is measured through the completion of a multiple-choice questionnaire at the end of the training.

  • €420
  • 350 € (excluding tax)
Estimated duration: 7 hours
  • 100% Made in France
  • Training Certificate
  • Available 24 hours a day, 7 days a week
  • Secure Payment
Demande de documentation
Inscription en ligne
  • Contactez-nous - +33428290224
  • Baguette Academy

The program
for this course

Partie 1

Kneading

  • Making the Dough
  • Corrective Actions During Kneading
  • Kneading Methods
  • The temperature of the dough
  • The various doughs produced
Partie 2

The Stages of Fermentation

  • Bread fermentation
  • Mass Time Clock Entry
  • Relaxation
  • The Primer
  • Factors Affecting Priming
Partie 3

Baking and after-baking Steps

  • Preparing to bake
  • Baking
  • After Baking
Partie 4

The Pros and Cons of Pasta

  • Characteristics of High-Quality Dough
  • Deficiencies in strength
  • Lack of firmness
  • Texture defects
  • Other defects
Partie 5

Bread Quality and Defects

  • High-quality bread
  • Dough Defects
  • Crumb Defects
  • Defects in the crust
  • Appearance-Related Defects
Partie 6

Baking Production Processes

Regulatory and Common Names

  • Preparing Your Work Plan
  • Everyday French Bread
  • Traditional French Bread
  • Country Bread
  • Whole-grain bread
  • Whole-wheat bread

Other Specialty Breads

  • Preparing Your Work Plan
  • Mixed-grain bread
  • Rye Bread and Bread with Rye
  • White bread
  • Viennese Bread
  • Swedish Bread
  • Panini and ciabatta bread

 

  • Baguette Academy

To know
about this course

WHO IS IT FOR?

  • Production Team Leader
  • Bakery Production Staff
  • Industrial Manufacturing Operator

PREREQUISITES

No prerequisites

REQUIRED EQUIPMENT

  • Have a cell phone, tablet or computer, and audio equipment (earphones or headphones).
  • Have Internet/web access and an email address.
  • To have a platform for taking notes and storing downloadable course materials.

TERMS AND CONDITIONS AND TIMELINES FOR ACCESS

You can register at any time.

To do so, you can purchase access to our online courses directly on our website or contact us for personalized advice tailored to your goals. The listed price is for a single, individual enrollment. A company may purchase multiple accesses to the same course.

Once your order and payment have been confirmed, Baguette Academy will email you your login credentials for our online training platform within 48 hours (excluding weekends and French holidays).

Access is valid for 1 month from the date of registration. If needed, a user guide will help you navigate your training portal, and we’ll be happy to answer any questions you may have at helpdesk@baguetteacademy.com.

TEACHING METHOD

The training takes place online in an asynchronous, individualized, and personalized format on a training platform. It is interactive and includes text, images, audio, video, activities, and quizzes to assess learning. You can take the courses in any order you choose and retake them as many times as necessary.

Our teaching team will monitor your progress and be available to assist you throughout the course.

ASSESSMENT CRITERIA

A training program consists of one or more courses (modules).

For each course, a final quiz is available to assess your learning (you have three attempts). By scoring at least 80% on the final assessment, you will pass the course.

Completing all the modules that make up the training program will serve as proof of your participation in the program.

Training benefits

Accessibility

Are you disabled? Contact us and we’ll help you with your training.

Most of our courses are available online. To access the course, you need an internet connection and a computer, tablet or mobile phone.

For our practical training courses, we will need to talk to you to find out what you need so that we can help you choose the most suitable programme.

  • Baguette Academy

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Last modified on May 22, 2026
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