Cold and fermentation management (Access to 7 courses)

A PROFESSIONAL IN CHARGE OF BAKERY OR A PRODUCTION TEAM LEADER

• Produce bread and pastries with one or more delayed fermentation techniques (delayed pointing, tray pointing, slow push, blocking push, blocked pre-push, raw frozen, pre-frozen).
• Know the temperatures and blocking times.
• Implement one of these fermentation techniques in your environment.
• Organize production according to your resources (material and human) and working hours.
• Identify how one of these fermentation techniques can meet your needs.
• Identify the advantages and disadvantages of the techniques.

A SALES REPRESENTATIVE IN THE BAKERY OR PASTRY SECTOR

• Know the different stages of of setting up delayed fermentation techniques (retarded or ambient bulk fermentation, retarded proofing at low temperature, pre proofed retarded proofing, short retarded proofing, deep frozen dough, part baked frozen bread)
  • Know the temperatures and blocking times
  • List the necessary equipment
  • Advise your customers on the implementation of one or more delayed fermentation techniques that can meet their needs
  • Identify the advantages and disadvantages of each techniques

• Professional in charge of bakery products or production team leader.
• Commercial 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

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

The training program is broken down around 7 delayed fermentation techniques :

Chapiter 1 : Retarded bulk fermentation

Chapiter 2 : Part baked frozen bread

Chapiter 3 : Deep frozen dough after shaping

Chapiter 4 : Ambient bulk fermentation

Chapiter 5 : Pre proofed retarded proofing

Chapiter 6 : Retarded proofing at low temperature

Chapiter 7 : Short retarded proofing

For each technique, here are the points covered:

• Fermentation

○ How yeast works according to temperature.

• How to set up each technique?

○ The manufacturing process.

○ Blocking temperatures and times.

○ The material to have.

○ Advice and tips to know.

• How do I know if one technique meets my needs?

○ The advantages and disadvantages.

○ The quality of the final product.

• Activities

○ Training exercises.

*Accessibility : To access the course, you need an internet connection and a computer, tablet or smartphone.

Once registered, you have access to the courses 24/7 from our training platform, for 21 days from the date of registration.

If necessary, a user guide will help you use your training space, and we will answer all your questions at helpdesk@baguetteacademy.com

You have a disability/ ieds? Contact us and we will support you in your training process.