Croissant and Viennoiserie Workshop - Oct 29

Hands-On Training with Dough Sheeter What to learn: 1. DOUGH FUNDAMENTALS

dough preparation Baker’s Percentage & ingredient functions Dough development, temperature & resting Baking temperature & timing 2. LAMINATION MASTERY Butter-to-dough ratio & butter conditioning Dough & butter temperature control Professional sheeting & thickness control Single & double folds Resting & chilling between folds Common lamination troubleshooting 3.

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APPLICATIONS Classic Butter

Bicolor

– 2 Color Pain au Chocolat Pain au Chocolat – 2 Color Ribbon

– Cross Lamination Pain au Suisse – Cross Laminated Lattice Apple – 2 Color Danish Pastry Varieties

Tart TEMPERATURE & TECHNIQUE CONTROL Master the critical factors: Dough • Butter • Lamination • Proofing • Chilling • Baking Learn to recognize properly laminated dough and achieve consistent results. HANDS-ON EXPERIENCE Work directly with a dough sheeter through the complete process: Mix • Laminate • Sheet • Shape • Proof • Bake