Skip to content
  • EN
    • FR
    • ES
Documentation request
  • Manufacturing

Bakery fundamentals (part 2): production processes

A program for learning and mastering bakery production processes: kneading, fermentation stages, baking and after-baking…
  • Baguette Academy

Objectives
of the course

PROFESSIONAL IN CHARGE OF BAKERY AND PASTRY PRODUCTS

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

  • Identify and specify the different phases of kneading, including basinage.
  • Define fermentation in the bread-making process.
  • Explain the importance of pre-cooking steps, cooking temperatures and times, de-fouring and demolding.
  • Characterize quality dough and identify potential defects.
  • Characterize quality bread and identify potential defects.
  • Cite the raw materials, manufacturing steps and parameters required to produce various regulatory and non-regulatory breads.
  • Propose appropriate corrective actions to resolve problems linked to manufacturing processes (kneading, cooking, fermentation, etc.).

Attainment of objectives is measured by the validation of a multiple-choice questionnaire at the end of training.

  • 420 €
  • 350 € VAT
Estimated time : 7 hours
  • 100% Made in France
  • Training certification
  • Available 24h/24 and 7/7
  • Secured payment
Demande de documentation
Inscription en ligne
  • Contactez-nous - +33428290224
  • Baguette Academy

The program
for this course

Partie 1

Kneading

  • Dough formation
  • Corrective actions during kneading
  • Kneading methods
  • Dough temperature
  • The different pastes obtained
Partie 2

Fermentation stages

  • Breadcrumb fermentation
  • Mass scoring
  • Relaxation
  • Primer
  • Factors influencing priming
Partie 3

Cooking and after-cooking

  • Preparing for cooking
  • Cooking
  • After baking
Partie 4

Pasta qualities and defects

  • Characteristics of a quality paste
  • Force defects
  • Firmness defects
  • Texture defects
  • Other defects
Partie 5

Bread quality and defects

  • Quality bread
  • Paste defects
  • Crumb defects
  • Crust defects
  • Defects in appearance
Partie 6

Bakery production processes

Statutory and customary names

  • Prepare your work plan
  • French current bread
  • Traditional French Bread
  • Country Bread
  • Wholemeal Bread
  • Brown Bread

Other special breads

  • Prepare your work plan
  • Meslin bread
  • Rye and rye bread
  • Crumb bread
  • Viennese bread
  • Swedish bread
  • Panini and ciabatta bread

 

  • Baguette Academy

To know
about this course

FOR WHOM ?

  • Product team leader
  • Bakery production staff
  • Manufacturing operator in industry

PREREQUISITE

No prerequisite

EQUIPMENT REQUIRED

  • Be equipped with a mobile phone, tablet/computer and audio equipment (headphones/headsets)
  • Have access to the internet/web and an email address.
  • Have support for taking notes and storing downloadable course documents

ACCESS TERMS AND DEADLINES

Registration is possible at any time.

For this, you can either purchase access to our online courses directly on our website or contact us for personalized advice based on your objectives. The price displayed corresponds to a nominative and individual registration. It is possible for a company to purchase multiple access to the same training.

Once your order and payment is validated, Baguette Academy will send you by email within 48 hours (excluding weekends and public holidays in France) your access codes to our online training platform.

Access is valid for 1 month from the date of registration. If needed, a user guide will help you use your training space, and we will answer all your questions on helpdesk@baguetteacademy.com.

TEACHING METHOD

The training takes place asynchronously, individually and personally on a training platform. It is interactive and includes text, image, sound, video, activities and quiz resources for the validation of prior learning. You can follow the courses in the desired order and repeat them as many times as necessary.

Our teaching team will follow your progress and remain at your disposal throughout the training.

EVALUATION MODALITIES

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

For each course, a final quiz is available to validate the acquired skills (3 possible attempts). By reaching 80% of successful completion of the final assessment, you will validate the course concerned.

Completion of all the modules in the training program will attest to your attendance in the training.

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

Other training courses
for you

ingrédients indispensables
  • Manufacturing

The Fundamentals of Baking, Part 2 : Manufacturing Processes

  • 336 €
  • Manufacturing, Sales

The Fundamentals of Bakery, Part 1 : The Ingredients

  • 336 €
Tout sur la viennoiserie et ses ingrédients
  • Manufacturing

The Viennoiserie and its ingredients

  • 420 €
  • Documentation

Would you like to find out more?
Request documentation

Access the form
Last modified on 05/22/2026
Contact us
Our training courses
  • Manufacturing
  • Sales
  • Management
  • Manufacturing
  • Sales
  • Management
Legal
  • Legal mentions
  • Privacy policy
  • General Condition of Use
  • General Condition of Sales
  • Legal mentions
  • Privacy policy
  • General Condition of Use
  • General Condition of Sales
Social
Facebook
Instagram
Twitter
Linkedin
Youtube
Baguette Academy – Training in Bakery and Pastry Making
© Baguette Academy - 2026
Agence TILD
  • EN
    • FR
    • ES
Documentation request

Qui sommes-nous

  • Le concept
  • Notre équipe
  • Nos formateurs
  • Qualité
  • Nos partenaires

Formations

  • Toutes les formations
  • Éligibles CPF
  • Fabrication
  • Vente
  • Management

Professionnels

  • Toutes les formations professionnelles
  • Artisanat
  • Industriel

Métiers

  • Tous les métiers
  • Artisanat
  • Industriel

Testez votre niveau

FAQ et Lexique

Actualités

Testez nos cours

Contact

Inscription
Documentation
Facebook Instagram Twitter Linkedin Youtube
  • EN
    • FR
    • ES
Documentation request

About us

  • The concept
  • Our team
  • Our instructors
  • Quality
  • Our partners

Courses

  • All the courses
  • Eligible for CPF
  • Manufacturing
  • Sales
  • Management

Professionals

  • All professional training programs
  • Craftmanship
  • Industrial

Professions

  • All professions
  • Craftmanship
  • Industrial

Testez your level

FAQ and Lexicon

News

Test our courses

Contact

Inscription
Documentation
Facebook Instagram Twitter Linkedin Youtube