Lesson 1Dough and butter selection: fat types, block vs sheeted butter, water content and gluten strengthDis section explain how flour strength, butter type, plasticity, an water content interact eena laminated dough dem, guidin yuh eena choosin fat dem, butter format dem, an hydration level dem weh support clean layer dem an efficient sheetin.
Flour protein level and gluten strengthEuropean vs American style buttersBlock butter vs sheeted butter handlingWater content, plasticity, and chill pointAlternative fats and flavor considerationsLesson 2Butter-to-dough ratio, lamination math and desired lift characteristicsDis section teach butter-to-dough ratio dem an lamination math, showin how fold sequence dem create layer count dem an how dese choice dem influence lift, crumb openness, eatin quality, an production efficiency.
Typical butter-to-dough ratios by productCalculating layers from fold sequencesBalancing lift, richness, and costAdjusting ratios for line constraintsDocumenting formulas for repeatabilityLesson 3Sheeter and rolling equipment use, dough handling, and inline scaling/dividing for high throughputDis section train yuh fi operate sheeter dem an rollin equipment safely an efficiently, coverin dough thickness target dem, reduction step dem, flourin, trimmmin, an inline scalin an dividin fi consistent high-volume output.
Sheeter setup, safety, and sanitationStepwise reduction and thickness targetsManaging dough tension and shrinkageFlouring, dust removal, and scrap useInline cutting, scaling, and portion controlLesson 4Enrobbing and freezing: partial bake, blast freezing, and reheating protocols for distributionDis section explain partial bakin, coolin, enrobbin, an blast freezin fi laminated item dem, plus storage, transport, an reheat protocol dem weh preserve lift, flakiness, an eatin quality eena distributed product dem.
Par-bake parameters for frozen productsCooling and moisture equilibration stepsBlast freezing curves and core targetsPackaging, storage, and transport rulesRebake and reheat instructions for clientsLesson 5Common faults for laminated pastry and targeted corrective stepsDis section list frequent laminated pastry fault dem an link each to root cause dem an corrective action dem, helpin yuh adjust dough, lamination, proofin, an bakin fi quickly restore consistent product quality.
Poor lift and dense internal crumbButter blowouts and side leakageIrregular or collapsed layer structureGreasy mouthfeel and oily bottomsUneven color, blistering, and spottingLesson 6Detrempe formulation and chilling schedule to control gluten and butter migrationDis section focus pon detrempe formulation an chillin, explainin mix development, dough temperature, rest interval dem, an coolin strategy dem weh control gluten strength an limit butter migration durin lamination.
Target dough temperature at mixer exitMixing time and gluten development levelSalt, sugar, and fat effects in detrempeChill schedule between lamination turnsPreventing butter smearing and greasingLesson 7Baking for laminated pastry: oven types, convection effects, steam or dry bake, temperature profiles and bake timingDis section cover bakin parameter dem fi laminated pastry, includin deck an convection oven dem, airflow, steam management, temperature curve dem, an timin fi achieve full lift, even colour, an crisp yet tender crumb.
Deck vs rack and convection oven behaviorLoading patterns and airflow managementSteam quantity, timing, and ventingTemperature curves for different sizesColor, internal set, and bake-out testsLesson 8Quality checks: layer count verification, butter distribution, leakage detection, moisture and texture testingDis section define quality checkpoint dem fi laminated pastry, includin layer count, butter distribution, leakage, moisture, an texture, usin cut test dem, weighin, an sensory evaluation fi maintain consistent standard dem.
Counting and verifying layer structureChecking butter distribution and voidsDetecting butter leakage and greasingMeasuring moisture and water activityTexture, flakiness, and bite assessmentLesson 9Resting and proofing: temperature and humidity control to optimize oven spring and layer developmentDis section detail restin an proofin strategy dem weh protect lamination, coverin dough relaxation, temperature an humidity range dem, proof time dem, an how fi balance gas production, butter firmness, an final oven spring.
Bench rest after mixing and laminationRetarder and retarder-proofer settingsTarget proof temperature and humidityVisual and tactile proofing indicatorsPreventing butter melt and layer collapseLesson 10Lamination techniques: single vs double turns, book vs letter fold, number of folds for commercial croissantsDis section compare single an double turn dem, book an letter fold dem, an define optimal fold count dem fi commercial croissant dem, balancin layer definition, butter integrity, dough strength, an production speed eena high-volume line dem.
Single turn method and layer outcomeDouble turn method and layer outcomeBook vs letter fold: when to choose eachFold count targets for croissant linesAvoiding over-lamination and tough crumb
