The margarine

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

• Describe the composition, nutritional benefits of margarine and the methods of manufacture.
• Characterize the types of margarine by their properties.
• Preserve and store margarine.
• Select the type of margarine adapted to its production.

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

• Describe the composition, nutritional benefits of margarine and the methods of manufacture.
• Characterise the types of margarine by their properties.
• Identify the type of margarine adapted to a customer’s production and advise him/her on this raw material.

• 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.

• The whole history of margarine.
• Tips and tricks for differentiating between the different types of margarine.
• Advice on how to choose the right margarine for your needs.
• Training in sequences of up to 10 minutes

TEACHING METHOD

The “The margarine ” 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.

Chapter 1: Composition and production

This chapter will help you answer the following questions:

• How was margarine born?
• What are its ingredients?
• Under what conditions are its ingredients not considered harmful to health?
• How is margarine made?

This first chapter will introduce you to the components of margarine and the manufacturing process.

Chapter 2: Using margarine in baking

This chapter will give you practical information about margarine:

• What measures are used to characterize the behavior of different margarines?
• How can you take advantage of margarine in your preparations?
• What are the advantages of this ingredient?

In this chapter, the practical aspects of margarine will be presented in order to optimize its use in baking

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.