Deep frozen dough after shaping

A PROFESSIONAL IN CHARGE OF BAKERY OR A PRODUCTION TEAM LEADER

• Produce bread and pastries with the deep frozen dough after shaping process.
• Know the temperatures and blocking times.
• Set up the deep frozen dough after shaping technique in your environment.
• Organize production according to available teams and working hours.
• Identify how the deep frozen dough after shaping can meet your needs.
• Identify the advantages and disadvantages of this technique.

A SALES REPRESENTATIVE IN THE BAKERY OR PASTRY SECTOR

• Know the different stages of setting up deep frozen dough after shaping.
• Know the temperatures and blocking times.
• List the necessary equipment.
• Advise on the implementation of deep frozen dough after shaping.
• Identify the advantages and disadvantages of this technique.

• Professional in charge of bakery products or Production team leader.
• Sales representative in the bakery or pastry sector.

PREREQUISITE

• No prerequisite

EQUIPMENT NEEDED

• Be equipped with a smartphone, tablet or computer
• Have Internet /online access and an email address

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

TEACHING METHOD

The “Deep frozen dough after shaping” course provides knowledge and know-how directly related to your professional practices. The training is interactive and includes all types of resources (text, image, sound and video). The theory and knowledge phases are combined with application in the form of self-correcting activities.
The successful completion of these activities will attest to your attendance at the course.
The training is intended to be as practical as possible so that you can instantly reproduce the skills you have learned in your working environment. The aim is to go at your own pace, so you will be able to read the course chapters in the desired order and repeat them as many times as necessary.

Fermentation

• How yeast works according to temperature.

How to set up the deep frozen dough after shaping?

• The manufacturing process.
• Blocking temperatures and times.
• The material to have.
• Advice and tips to know.

How do I know if this technique meets my needs?

• The advantages and disadvantages of this technique.
• The quality of the final product.

Activities

• Training exercises.

*Accessibility : To access the course, you need an internet connection and a computer, tablet or mobile phone. Once you have registered, you have 24/7 access to the course from our training platform for 21 days from the date of registration.
If necessary, a user guide will help you to use your training space, and we answer all your questions on helpdesk@baguetteacademy.com

Do you have a disability ? Contact us and we will help you with your training.