Bakery Fats

PROFESSIONAL IN CHARGE OF BAKERY AND PASTRY PRODUCTS OR PRODUCTION TEAM LEADER.

• Describe fats in baking: composition, types, names, manufacturing processes, characteristics and roles in baking.
• Keep and store each ingredient correctly.
• Select the fats adapted to your production.

SALESPERSON OR DISTRIBUTOR OF INGREDIENTS IN THE BAKERY AND/OR PASTRY FIELD.

• Describe fats in baking: composition, types, names, manufacturing processes, characteristics and roles in baking
• Keep and store each ingredient correctly.
• Identify the fats adapted to a customer’s production and advise him on these raw materials.

• Professionals in charge of bakery and pastry products
• Production team leader
• Salesperson or distributor of ingredients in the bakery and/or pastry field

PREREQUISITES

• No prerequisites.

EQUIPMENT REQUIRED

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

• Animations to understand how these raw materials are made.
• Tips and tricks to understand the differences between fats.
• Advice on choosing the right fat for your needs.
• A training course divided into 10-minute sequences.

TEACHING METHOD

The “Bakery fats” 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 butter

• Chapter 1: Composition and production of butter.
• Chapter 2: Types, designations and storage of butter.
• Chapter 3: Applications and roles of butter in baking.

This course will give you concrete examples of how butter is used in baking. Get access to the full program here

Course 2: The margarine

This chapter will give you practical information about margarine:

• Chapter 1: Composition and production of margarine.
• Chapter 2: Margarine in baking.

This course will give you examples and methods for using margarine in baking. Get access to the full program here 

Course 3 : Vegetable oil 

• Chapter 1: Composition and production of oils.
• Chapter 2: The different types of oil.
• Chapter 3: Oils in bakery.

This chapter will introduce you to the uses of vegetable oil in baking and pastry-making. Get access to the full program 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.