Mexican Bread & Pastry Course
Gain expertise in authentic conchas, pan de muerto, and additional recipes through professional command of enriched doughs, fermentation, baking techniques, and fault resolution—tailored for bakers seeking reliable, superior Mexican breads and pastries in compact bakery environments. This practical course covers ingredient roles, baker’s percentages, mixing, kneading, temperature management, shaping, baking controls, storage methods, and adaptations for varying conditions to ensure top results.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Acquire mastery in genuine Mexican breads and pastries via a targeted, hands-on course featuring enriched doughs, traditional conchas, pan de muerto, and an additional adaptable recipe. Explore ingredient purposes, baker’s percentages, mixing and kneading techniques, dough temperature regulation, fermentation processes, shaping methods, baking specifications, cooling and storage practices, alongside solutions for frequent issues and modifications for diverse environmental factors to achieve reliable, premium outcomes.
Elevify advantages
Develop skills
- Master enriched Mexican doughs: mix, knead, and develop gluten precisely.
- Apply baker’s percentages: scale conchas and pan de muerto recipes swiftly.
- Control fermentation and proofing: manage optimal times, temperatures, and dough handling.
- Bake and store professionally: adjust oven settings, cool properly, and preserve freshness.
- Troubleshoot baking issues: resolve pale crusts, dense crumbs, and underproofed loaves.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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