Advanced Viennoiserie: Technical Mastery and Production Optimisation
Four days to learn new techniques, develop new products and achieve lasting improvements in the quality, consistency and organisation of your viennoiserie production.
- Audience
- Bakers, pastry chefs, viennoiserie specialists, bakery owners and bakery or pastry employees.
- Prerequisites
- Basic knowledge of baking or pastry production.
- Duration
- 4 days - 28h
- Format
- Intensive in-person training delivered at the client’s premises using their production facilities. Dates and working hours are agreed before the training begins.
- Price
- On quote
Learning objectives
- ◆Analyse existing practices, correct technical issues and optimise every stage of production. Improve the quality and consistency of viennoiserie, standardise recipes and working methods, and develop the participants’ ability to manage production independently.
Programme
Day 1 – Assessment of current practices and production workstation
- Introduction to the training objectives and discussion of participants’ expectations
- Observation of the production workstation under real working conditions
- Analysis of the equipment, ingredients and recipes currently used
- Assessment of mixing, dough preparation and bulk fermentation methods
- Observation of lamination, cutting and shaping techniques
- Analysis of temperature management, resting times, proofing and baking
- Evaluation of finished products: volume, lamination, texture and consistency
- Identification of strengths, defects and areas for improvement
- Definition of technical adjustments suited to the company’s needs
Day 2 – Implementation of optimised viennoiserie techniques
- Adjustment of recipes and production methods
- Demonstration of optimised mixing techniques
- Control of dough consistency and temperature
- Management of bulk fermentation, cooling and resting times
- Preparation of the dough pieces and lamination butter
- Demonstration of folding and sheeting techniques
- Management of thickness and temperature during lamination
- Hands-on practice by participants
- Correction of technical movements and individual guidance
- Adaptation of methods to the equipment and constraints of the production facility
Day 3 – Advanced techniques and quality improvement
- Production of viennoiserie with progressively greater autonomy
- Improvement of cutting and shaping techniques
- Adjustment of dimensions, weights and product formats
- Improvement of product consistency and presentation
- Management of fermentation and proofing levels
- Control of egg wash, baking and finishing
- Analysis of volume, lamination, texture and colour
- Identification of defects and their causes
- Implementation of corrective actions
- Adjustment of production methods according to the results obtained
Day 4 – Standardisation, optimisation and independent production
- Independent completion of a full viennoiserie production cycle
- Organisation and planning of the different production stages
- Optimisation of working time, resting time and equipment use
- Standardisation of recipes, weights, dimensions and dough thicknesses
- Definition of quality-control parameters at each production stage
- Optimisation of dough, ingredient and offcut management
- Final analysis of product quality and consistency
- Correction of the remaining technical issues
- Practical assessment of the skills acquired
- Individual review and definition of further areas for improvement
Funding & quality
- Teaching methods :
- Observation under real production conditions, technical demonstrations, hands-on exercises, practical production by participants, individual corrections, technical discussions and training materials.
- Assessment :
- Initial assessment of existing practices, continuous observation during production, evaluation of finished products, independent practical production and a final review of the skills acquired.
Training delivered directly to businesses.
(opens in a new tab)