The Baguette and its ingredients

PROFESSIONAL IN CHARGE OF BAKERY PRODUCTS, PASTRY OR PRODUCTION TEAM LEADER

• Detail the essential ingredients for making the French baguette: composition, types, characteristics, roles and uses.
• Keep and store each ingredient correctly.
• Select the raw materials suitable for your production.
• Identify the ingredients and their roles.
• Detail the steps involved in making bread dough suitable for a baguette.
• Produce French baguettes.
• Correct manufacturing defects.

Sales representative or distributor of ingredients in the field of bakery and/or pastry

• Explain the essential ingredients for making a French baguette: composition, types, characteristics, roles and use.
• Identify and advise your customer on the choice of these raw materials for their production.
• Explain the manufacturing process of the bread dough adapted to a baguette.
• Advise your customer on the manufacturing process of a French baguette and the corrective actions to be taken in case of manufacturing defects.

• Professional in charge of baking products/pastry
• Production team leader
• Sale representative
• Distributor of ingredients in the field of bakery and/or pastry

PREREQUISITE

• No prerequisites

EQUIPMENT REQUIRED

• Have a mobile phone, tablet or computer.
• Have internet/web access and an email address.

• 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.

TEACHING METHOD

The “The Baguette and its ingredients” 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.

Course 1 : The wheat

• Chapter 1 : What do you need to know about wheat?
• Chapter 2 : How do you go from grain to bread?
• Chapter 3 : Where is this ingredient found?

To know more about the wheat course, you can access the training programme here.

Course 2 : The wheat flour

• Chapter 1 : Discovering the know-how of the miller.
• Chapter 2 : Knowing your flour.
• Chapter 3 : Controlling your productions.

You can find more details about the wheat flour online course here.

Course 3 : The yeast

• Chapter 1 : Origins and culture of yeast.
• Chapter 2 : Baking yeast – types, formats, packaging.
• Chapter 3 : Choosing your yeast – tips and tricks.

To read more details about the yeast course, you can check the program here.

Course 4 : How to produce a baguette

• Chapter 1 : Exploring the recipe
• Chapter 2 : Making the dough work
• Chapter 3 : Making the baguette

You can access the detailed programm about the French baguette here.

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.