Mexican Bread & Pastry Course
Dive into authentic Mexican baking with this practical course on enriched doughs for conchas, pan de muerto, and beyond. Perfect pro techniques in baker’s percentages, fermentation control, oven management, troubleshooting, and storage to produce consistent, superior quality breads and pastries suited to small-scale bakery operations in any environment.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in genuine Mexican breads and pastries via a hands-on course covering 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 modifying procedures for varying conditions to ensure reliable top-notch outcomes.
Elevify advantages
Develop skills
- Master enriched Mexican doughs through precise mixing, kneading, and gluten development.
- Scale conchas and pan de muerto recipes swiftly using baker’s percentages.
- Optimise fermentation and proofing with perfect timing, temperatures, and dough care.
- Bake professionally by dialling in oven profiles, cooling correctly, and extending freshness.
- Diagnose and resolve 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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