Lesson 1Dough and butter selection: fat types, block vs sheeted butter, water content and gluten strengthExplains how strong flour, butter kinds, pliability, and moisture work together in layered doughs. Guides you on picking fats, butter shapes, and water levels for sharp layers and easy rolling.
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 characteristicsTeaches fat-to-dough ratios and layering calculations, showing how folds build layers and affect rise, crumb, taste, and speed in production.
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 throughputTrains you to run sheeters and rollers safely and fast, hitting thickness goals, reduction stages, dusting, trimming, and on-line portioning for steady high 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 distributionCovers partial baking, cooling, coating, and quick freezing for layered goods, plus storage, shipping, and finish-baking steps to keep rise, flake, and taste in delivered items.
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 stepsLists usual layered pastry issues, ties them to causes, and gives fixes, so you can tweak dough, layering, proofing, and baking to get back to steady quality fast.
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 migrationFocuses on base dough recipes and cooling plans, covering mix build, temps, rests, and strategies to manage gluten and stop butter from moving during layering.
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 timingDetails baking settings for layered pastries, like deck/convection ovens, air flow, steam or dry, heat paths, and times for full rise, even colour, and crisp-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 testingSets quality stops for layered pastry, checking layers, butter spread, leaks, moisture, texture via cuts, weights, and taste tests to hold standards firm.
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 developmentDetails rest and proof plans that guard layers, covering dough relax, temp/humidity bands, times, balancing gas, butter firmness, and oven jump.
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 croissantsCompares single/double turns, book/letter folds, and best fold numbers for shop croissants, balancing clear layers, butter hold, dough power, and line speed.
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
