Mexican Bread & Pastry Course
This course equips bakers with professional skills to produce authentic Mexican breads like conchas and pan de muerto, focusing on enriched dough mastery, precise fermentation, optimal baking techniques, and effective troubleshooting for consistent excellence in small bakery operations.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in genuine Mexican breads and pastries through hands-on training on enriched doughs, traditional conchas, pan de muerto, and an additional flexible recipe. Understand ingredient roles, baker’s percentages, mixing and kneading techniques, dough temperature management, fermentation processes, shaping methods, baking settings, cooling and storage practices, as well as fixing typical issues and adjusting for varying conditions to achieve reliable top-quality outcomes every time.
Elevify advantages
Develop skills
- Master enriched Mexican doughs by mixing, kneading, and building gluten accurately.
- Use baker’s percentages to quickly scale recipes for conchas and pan de muerto.
- Manage fermentation and proofing with perfect timing, temperatures, and handling.
- Bake and store professionally by controlling oven settings, cooling properly, and preserving freshness.
- Diagnose and resolve common baking problems like pale crusts, dense crumbs, and poor proofing.
Suggested summary
Before starting, you can change the chapters and 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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