Lesson 1Dough and butter selection: fat types, block vs sheeted butter, water content and gluten strengthThis explains how flour power, butter kind, softness, and water mix in layered doughs. It guides you to choose fats, butter shapes, and water levels for clear layers and smooth 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 characteristicsThis teaches butter-to-dough amounts and layering maths, showing how fold steps build layers and affect rise, crumb openness, taste, and work speed.
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 throughputThis trains you to use sheeters and rollers safely and well, covering dough thickness aims, step-downs, dusting, trimming, and straight-line weighing and cutting for steady big 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 distributionThis covers half-baking, cooling, wrapping, and quick-freezing for layered goods, plus storage, moving, and warming steps that keep rise, flakiness, and taste in spread-out products.
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 stepsThis lists usual layered pastry issues and ties each to causes and fixes, helping you tweak dough, layering, proofing, and baking to get back 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 migrationThis focuses on base dough recipes and cooling plans, explaining mix build, dough heat, rest times, and cooling ways that manage gluten power and stop butter 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 timingThis covers baking settings for layered pastry, like deck and fan ovens, air flow, steam handling, heat paths, and times for full rise, even colour, and crisp but soft 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 testingThis sets quality stops for layered pastry, like layer numbers, butter spread, leaks, wetness, and feel, using cuts, weights, and taste checks for steady standards.
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 developmentThis details rest and proof plans that guard layers, covering dough relax, heat and wet ranges, proof times, and balancing gas make, butter firmness, and oven rise.
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 croissantsThis compares single and double folds, book and letter styles, and best fold numbers for shop croissants, balancing layer clearness, 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
