The brioche

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

• Identify the ingredients and their roles.
• Detail the steps involved in making brioche dough.
• Produce brioches of different shapes.
• Correct manufacturing defects.

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

• Identify and advise your customer on the choice of raw materials for their production (flour, butter, etc.).
• Explain the manufacturing process of the brioche dough.
• Advise your customer on the manufacturing process of a brioche and the corrective actions to be taken in case of possible manufacturing defects.

• 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.

• Videos explaining each key step.
• Tips and tricks from our experts to adapt the recipe.
• Advice on how to personalize the shape of your buns according to your desires.
• A training certificate to showcase to your customers or in your professional environment.*

TEACHING METHOD

The “The brioche” 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.

The brioche training is divided into 4 chapters:

Chapter 1 : Preparation for production

This chapter presents the recipe and the steps for making brioche. We will look at the equipment needed and the ingredients to be prepared. It will enable you to organise your production and to learn more about the role of the ingredients.

Chapitre 2 : Producing the leavened dough

This second chapter on making the recipe includes a description of the steps: kneading, punching, dividing and pre-shaping with videos to show you how to do them successfully. We will give you tips on how to identify and correct the main defects in the dough.

Chapitre 3: Making brioches

Making brioches requires know-how and precise gestures.
This chapter is devoted to the techniques for shaping the different shapes of brioche up to the preparation of the baking process : Nanterre, Couronne, brioche à tête… Demonstration videos will allow you to visualise the gestures to be carried out.
You can then apply this knowledge in your own bakery to improve your skills!

Chapitre 4 : Ensuring the quality of your products

The baking times are given for each baking operation. In this chapter, we will give you the criteria to check the quality of your buns, advice on how to correct defects, and tips on how to adapt
the recipe to your conditions and desires.

Be creative…!

*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.