{"product_id":"croissant-and-viennoiserie-workshop","title":"Croissant and Viennoiserie Workshop - Oct 29","description":"\u003cp\u003e\u003cspan\u003eHands-On Training with Dough Sheeter What to learn: 1. DOUGH FUNDAMENTALS \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"x1i10hfl x1ejq31n x18oe1m7 x1sy0etr xstzfhl x972fbf x10w94by x1qhh985 x14e42zd x9f619 x1ypdohk xt0psk2 x3ct3a4 xdj266r x14z9mp xat24cr x1lziwak x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xkrqix3 x1sur9pj xzsf02u x1s688f xacajkf xjwep3j x1t39747 x1wcsgtt x1pczhz8 x1nn3v0j xyri2b x1120s5i x1c1uobl\" role=\"button\" tabindex=\"-1\"\u003eCroissant\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e dough preparation Baker’s Percentage \u0026amp; ingredient functions Dough development, temperature \u0026amp; resting Baking temperature \u0026amp; timing 2. LAMINATION MASTERY Butter-to-dough ratio \u0026amp; butter conditioning Dough \u0026amp; butter temperature control Professional sheeting \u0026amp; thickness control Single \u0026amp; double folds Resting \u0026amp; chilling between folds Common lamination troubleshooting 3. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"x1i10hfl x1ejq31n x18oe1m7 x1sy0etr xstzfhl x972fbf x10w94by x1qhh985 x14e42zd x9f619 x1ypdohk xt0psk2 x3ct3a4 xdj266r x14z9mp xat24cr x1lziwak x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xkrqix3 x1sur9pj xzsf02u x1s688f xacajkf xjwep3j x1t39747 x1wcsgtt x1pczhz8 x1nn3v0j xyri2b x1120s5i x1c1uobl\" role=\"button\" tabindex=\"-1\"\u003eCROISSANT\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e \u0026amp; \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"x1i10hfl x1ejq31n x18oe1m7 x1sy0etr xstzfhl x972fbf x10w94by x1qhh985 x14e42zd x9f619 x1ypdohk xt0psk2 x3ct3a4 xdj266r x14z9mp xat24cr x1lziwak x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xkrqix3 x1sur9pj xzsf02u x1s688f xacajkf xjwep3j x1t39747 x1wcsgtt x1pczhz8 x1nn3v0j xyri2b x1120s5i x1c1uobl\" role=\"button\" tabindex=\"-1\"\u003eVIENNOISERIE\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e APPLICATIONS Classic Butter \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"x1i10hfl x1ejq31n x18oe1m7 x1sy0etr xstzfhl x972fbf x10w94by x1qhh985 x14e42zd x9f619 x1ypdohk xt0psk2 x3ct3a4 xdj266r x14z9mp xat24cr x1lziwak x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xkrqix3 x1sur9pj xzsf02u x1s688f xacajkf xjwep3j x1t39747 x1wcsgtt x1pczhz8 x1nn3v0j xyri2b x1120s5i x1c1uobl\" role=\"button\" tabindex=\"-1\"\u003eCroissant\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e Bicolor \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"x1i10hfl x1ejq31n x18oe1m7 x1sy0etr xstzfhl x972fbf x10w94by x1qhh985 x14e42zd x9f619 x1ypdohk xt0psk2 x3ct3a4 xdj266r x14z9mp xat24cr x1lziwak x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xkrqix3 x1sur9pj xzsf02u x1s688f xacajkf xjwep3j x1t39747 x1wcsgtt x1pczhz8 x1nn3v0j xyri2b x1120s5i x1c1uobl\" role=\"button\" tabindex=\"-1\"\u003eCroissant\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e – 2 Color Pain au Chocolat Pain au Chocolat – 2 Color Ribbon \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"x1i10hfl x1ejq31n x18oe1m7 x1sy0etr xstzfhl x972fbf x10w94by x1qhh985 x14e42zd x9f619 x1ypdohk xt0psk2 x3ct3a4 xdj266r x14z9mp xat24cr x1lziwak x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xkrqix3 x1sur9pj xzsf02u x1s688f xacajkf xjwep3j x1t39747 x1wcsgtt x1pczhz8 x1nn3v0j xyri2b x1120s5i x1c1uobl\" role=\"button\" tabindex=\"-1\"\u003eCroissant\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e – Cross Lamination Pain au Suisse – Cross Laminated Lattice Apple – 2 Color Danish Pastry Varieties \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"x1i10hfl x1ejq31n x18oe1m7 x1sy0etr xstzfhl x972fbf x10w94by x1qhh985 x14e42zd x9f619 x1ypdohk xt0psk2 x3ct3a4 xdj266r x14z9mp xat24cr x1lziwak x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xkrqix3 x1sur9pj xzsf02u x1s688f xacajkf xjwep3j x1t39747 x1wcsgtt x1pczhz8 x1nn3v0j xyri2b x1120s5i x1c1uobl\" role=\"button\" tabindex=\"-1\"\u003eCroissant\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e Tart TEMPERATURE \u0026amp; 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\u003c\/span\u003e\u003c\/p\u003e","brand":"Upskillz","offers":[{"title":"Default Title","offer_id":52733568909610,"sku":null,"price":9500.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/3073\/3354\/files\/CroissantandViennoiserieWorkshop.jpg?v=1790153710","url":"https:\/\/upskillz.ph\/products\/croissant-and-viennoiserie-workshop","provider":"Upskillz","version":"1.0","type":"link"}