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  • Manufacturing

Management of cold and fermentation (7 courses)

Identify the advantages and disadvantages of each fermentation technique and adapt them to your production method.
  • Baguette Academy

Objectives
of the course

TEAM LEADER OF PRODUCTION, PROFESSIONAL IN CHARGE OF BAKERY PRODUCTS

  • Produce bread and pastries using one or more delayed fermentation techniques (retarded proofing, tub proofing, slow rise, arrested fermentation, blocked pre-proof, raw frozen, par-baked frozen).
  • Describe the delayed fermentation techniques: principle, blocking temperatures and times, advantages, and disadvantages.
  • Identify how one of these fermentation techniques can meet your need.

SALES REPRESENTATIVE IN THE BAKERY FIELD

  • Describe the delayed fermentation techniques: principle, blocking temperatures and times, advantages, and disadvantages.
  • Advise your clients on implementing one or more delayed fermentation techniques based on their needs and work environment.
  • 210 €
  • 175 € VAT
Estimated time : 5h
  • 100% Made in France
  • Training certification
  • Available 24h/24 and 7/7
  • Secured payment
Demande de documentation
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  • Contactez-nous - +33428290224
  • Baguette Academy

The program
for this course

Partie 1

RETARDED BULK FERMENTATION

The fermentation :

  • The operation of yeast according to temperature

How to make retarded bulk fermentation ?

  • The manufacturing process
  • The blocking temperatures and times
  • The necessary equipment
  • Tips and tricks to know

How to know if this technique meets my need ?

  • The advantages and disadvantages of each technique
  • The quality of the final product

Activities

  • Training exercises
Partie 2

PART BAKED FROZEN BREAD

The fermentation :

  • The operation of yeast according to temperature

How to make part baked frozen bread ?

  • The manufacturing process
  • The blocking temperatures and times
  • The necessary equipment
  • Tips and tricks to know

How to know if this technique meets my need ?

  • The advantages and disadvantages of each technique
  • The quality of the final product

Activities

  • Training exercises
Partie 3

AMBIENT BULK FERMENTATION

The fermentation :

  • The operation of yeast according to temperature

How to make ambient bulk fermentation ?

  • The manufacturing process
  • The blocking temperatures and times
  • The necessary equipment
  • Tips and tricks to know

How to know if this technique meets my need ?

  • The advantages and disadvantages of each technique
  • The quality of the final product

Activities

  • Training exercises
Partie 4

PRE PROOFED RETARDED PROOFING

The fermentation :

  • The operation of yeast according to temperature

How to make pre proofed retarded proofing ?

  • The manufacturing process
  • The blocking temperatures and times
  • The necessary equipment
  • Tips and tricks to know

How to know if this technique meets my need ?

  • The advantages and disadvantages of each technique
  • The quality of the final product

Activities

  • Training exercises
Partie 5

RETARDED PROOFING AT LOW TEMPERATURE

The fermentation :

  • The operation of yeast according to temperature

How to make retarded proofing at low temperature ?

  • The manufacturing process
  • The blocking temperatures and times
  • The necessary equipment
  • Tips and tricks to know

How to know if this technique meets my need ?

  • The advantages and disadvantages of each technique
  • The quality of the final product

Activities

  • Training exercises
Partie 6

DEEP FROZEN DOUGH AFTER SHAPING

The fermentation :

  • The operation of yeast according to temperature

How to make deep frozen dough after shaping ?

  • The manufacturing process
  • The blocking temperatures and times
  • The necessary equipment
  • Tips and tricks to know

How to know if this technique meets my need ?

  • The advantages and disadvantages of each technique
  • The quality of the final product

Activities

  • Training exercises
Partie 7

SHORT RETARDED PROOFING

The fermentation :

  • The operation of yeast according to temperature

How to make short retarded proofing ?

  • The manufacturing process
  • The blocking temperatures and times
  • The necessary equipment
  • Tips and tricks to know

How to know if this technique meets my need ?

  • The advantages and disadvantages of each technique
  • The quality of the final product

Activities

  • Training exercises
  • Baguette Academy

To know
about this course

FOR WHOM ?

  • Professional in charge of bakery products
  • Product team leader
  • Sales representative in the bakery field

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

Regarding access terms, you can either purchase access to our online courses directly on our website or contact us for personalized advice based on your objectives.

Once your order and payment have been validated, Baguette Academy will send you by email within 24 hours (excluding weekends and public holidays in France) your access codes to our online training platform. Access is valid for 3 weeks.

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 METHODS

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

  • Concrete situations with reflection activities.
  • Downloadable summary with comparison table of the 7 fermentation techniques.
  • Access to the exchange forum between professionals and apprentices.

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 modification on 02/12/2024
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