The Viennoiserie and its ingredients

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

• Detail the essential ingredients for making pastries: composition, types, characteristics, roles and uses.
• Keep and store each ingredient correctly.
• Select the raw materials adapted to your production.
• Detail the steps for making leavened layered viennoiserie.
• Produce croissants and pains au chocolat.
• Correct manufacturing defects.

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

• Explain the essential ingredients for making leavened layered viennoiserie : composition, types, characteristics, roles and uses.
• Identify and advise your customer on the choice of these raw materials for his production (flour, butter, etc.).
• Explain the production process of leavened layered viennoiserie.
• Advise your customer on the manufacturing process of viennoiseries and the corrective actions to be taken in case of 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.

• Recipe approved by leading bakers.
• Videos explaining each key step.
• Tips and tricks from our experts to adapt the recipe.
• A complete program to start producing pastries.

TEACHING METHOD

The “The viennoiserie and its ingredients” 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 following training package will present you the role of yeast wheat and flour in bread making. It will help you choose the ingredients in order to optimize your production.
After that first part, you’ll discover the Baguette recipe, along with tips to adapt it to your work environment.

You’ll have an access to 3 courses :

Course 1: Wheat flour

• Chapter 1 : Discovering the know-how of the miller.
• Chapter 2 : Knowing your flour.
• Chapter 3 : Mastering your productions.

You can find more details about the wheat flour online course here

Course 2: Yeast

• Chapter 1 : Origins and culture of yeast.
• Chapter 2 : Baking yeast – types, formats, packaging.
• Chapter 3 : Choosing your yeast – tips and tricks.

To read more details about the yeast course, you can check the programme here.

Course 3: Butter

• Chapter 1 : Composition and production
• Chapter 2 : Types, designations and storage of butter.
• Chapter 3 : Applications and roles of butter in baking

Course 4: Margarine

• Chapter 1 : Composition and production
• Chapter 2 : Margarine in baking

Course 5 : How to produce viennoiseries

• Chapter 1 : All about the recipe
• Chapter 2 : Making leavened layered viennoiserie
• Chapter 3 : Making the croissant
• Chapter 4 : Making the pain au chocolat

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.