Manufacturing

All about baguettes and their ingredients

A complete training package to help you master the art of making baguettes, from traditional to traditional breads, and to understand the ingredients, their roles and the secrets of successful baguette-making.

Baguette Academy

Objectives
of the course

PROFESSIONAL IN CHARGE OF BAKERY AND PASTRY PRODUCTS

This training course aims to improve knowledge of French baguettes and their ingredients through the following objectives:

Detail the essential ingredients for making the French baguette: composition, types, characteristics, roles and uses.
Keep and store each ingredient properly.
Restore the origin of the baguette, distinguishing its real evolution from its popular legends.
Describe the steps involved in making bread dough and Tradition (production parameters, recipe, etc.).
Describe the shaping of baguettes, long loaves and balls.
Identify solutions to correct manufacturing defects.

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

PROFESSIONAL IN CHARGE OF PURCHASING OR MARKETING BVP INGREDIENTS AND MATERIALS

This training aims at a better acculturation of French baguettes and their ingredients through the following objectives:

Explain the essential ingredients for making a French baguette: composition, types, characteristics, roles and use.
Restore the origin of the baguette, distinguishing its real evolution from its popular legends.
Identify and advise customers on the choice of raw materials for their production.
Explain the production process for traditional breads and baguettes (production parameters, recipe, etc.).
Advise customers on the French baguette manufacturing process and corrective action to be taken in the event of manufacturing defects.

The achievement of objectives is measured through the validation of a multiple choice questionnaire at the end of the training.

420 €

350 € VAT

Estimated time: 8 h

Baguette Academy

The program
for this course

Partie 1

THE WHEAT

What do you need to know about wheat?

Wheat growth cycle and industry players
Wheat varieties and bread-making aptitude
The essentials for understanding cereals in baking

How do you go from grain to bread?

Reasons why wheat is ideal for bread
Transformations during bread-making: gluten, gas, crumb structure
Varieties suitable for French-style bread

Where can I find this ingredient?

Geographical origin of wheat
Main producing countries
The influence of terroirs on wheat characteristics
Understanding supply sources

Partie 2

THE WHEAT FLOUR

Discover the miller’s know-how

Grain preparation before milling
Roller milling
Grinding on millstones

Know your flour

Composition: starch, gluten, minerals, enzymes
Dough behavior tests: alveograph, farinograph
Flour’s role in bread-making

Controlling production

Choice according to needs: ash content, protein, baking strength
Conservation and preservation of quality
Process adaptation: corrective actions and improvements

Partie 3

THE YEAST

Yeast origins and cultivation

Yeast’s biological characteristics and requirements
Temperature sensitivity and impact on fermentation
Yeast cell reproduction
Industrial yeast production

Baker’s yeast

Fresh yeast: properties, uses and storage
Dry yeast: how it works, rehydration and benefits
Formats, types and packaging
Yeast use around the world

Choosing your yeast, tips and tricks

Selection criteria according to production
Tips for use
Quality control on delivery

Partie 4

The origins of the French baguette

The origins of the French baguette

An emblematic symbol of France, the baguette is eaten by millions of people every day.
This module explores the legends surrounding its appearance and the folk tales that have nurtured its myth.
It also presents the most likely origin of this iconic bread and the reasons for its enduring success.

Partie 5

THE BAGUETTE AS ORDINARY BREAD

Explore the recipe

Introduction to machines and light equipment, understanding the sequence of steps and the role of ingredients. This part enables you to master the technical and functional basis of the recipe before moving on to the practical part.

Successful dough

Preparation of ingredients, management of kneading and temperatures, formation of the glutinous network. Fermentation and dough defects are explained, so that the recipe can be adapted to working conditions.

Making the baguette

Material selection, dividing, shaping and priming. Firing, scarifying, bleeding and freezing are covered, as well as sensory analysis and possible corrections.

Partie 6

Long loaves and balls in regular bread

French common bread

Workstation set-up: manufacturing equipment and role of ingredients.
Standard French bread (long loaf and ball loaf): presentation (origin, raw materials, characteristics), video recipe (downloadable recipe sheet).

Partie 7

The traditional baguette

The traditional baguette

Workstation set-up: manufacturing equipment and role of ingredients.
Traditional baguette: presentation (origin, raw materials, characteristics), video recipe (downloadable recipe sheet).

Baguette Academy

To know
about this course

FOR WHOM ?

BVP product manager or production team leader

Production team leader
Bakery production staff

Professional in charge of purchasing or marketing ingredients and materials in the BVP field

BVP and Food Beverage Buyer
Sales representative in the field of bakery

PREREQUISITE

No prerequisite

EQUIPMENT REQUIRED

Be equipped with a mobile phone, tablet/computer and audio equipment (headphones/headsets)
Have internet/web access 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 course takes place online, asynchronously, individually and personally on a training platform.
It is interactive and includes text, image, sound and video resources, activities and quizzes to validate your learning.
You can follow the courses in any order and repeat them as many times as necessary.
Our teaching team will monitor your progress and listen to you throughout the course!

EVALUATION METHODS

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

Animations to understand the history and cultivation of wheat, as well as the production of flour and yeast.
A recipe adapted to 3 kneading machine technologies and 2 types of oven.
Pictures of manual shaping from different angles for better learning.
Tips and tricks from our experts to adapt the recipe to your environment.
A training certificate to show your customers or your professional environment

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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Documentation

Would you like to find out more?
Request documentation

Last modified on 01/28/2026