A PROFESSIONAL IN CHARGE OF BAKERY OR A PRODUCTION TEAM LEADER
A SALES REPRESENTATIVE IN THE BAKERY OR PASTRY SECTOR
The “Cold and fermentation management” pack 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 repeatthem as many times as necessary.
The training program is broken down around 7 delayed fermentation techniques :
Chapiter 1 : Retarded bulk fermentation
Chapiter 2 : Part baked frozen bread
Chapiter 3 : Ambient bulk fermentation
Chapiter 4 : Pre proofed retarded proofing
Chapiter 5 : Retarded proofing at low temperature
Chapiter 6 : Deep frozen dough after shaping
Chapiter 7 : Short retarded proofing
For each technique, here are the points covered:
How to set up each technique?
How do I know if one technique meets my needs?
*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 firstname.lastname@example.org
Do you have a disability ? Contact us and we will help you with your training.