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 (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.
• Set up one of these fermentation techniques in your environment.
• Organize production according to available resources (material and human) and working hours.
• Identify how one of these fermentation techniques can meet your needs.
• Identify the advantages and disadvantages of each techniques.

A SALES REPRESENTATIVE IN THE BAKERY OR PASTRY SECTOR

• Know the different stages 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.
• Sales representative 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.

TEACHING METHOD

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:

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 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.