Mexican Bread & Pastry Course
Dive into making authentic conchas, pan de muerto, and other Mexican delights with professional techniques for enriched doughs, precise fermentation, optimal baking, and effective troubleshooting. Perfect for bakers aiming to produce reliable, superior quality Mexican bread and pastries in compact bakery operations, building confidence and consistency in every batch.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in genuine Mexican breads and pastries via this hands-on course covering enriched doughs, traditional conchas, pan de muerto, and one bonus recipe. You'll explore how ingredients work, baker’s percentages, proper mixing and kneading, dough temperature management, fermentation techniques, shaping skills, baking settings, cooling and storage methods, plus fixing common issues and adjusting for varying conditions to ensure top-notch results 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 dough care.
- Bake and store professionally by dialling in oven settings, cooling properly, and preserving freshness.
- Diagnose and resolve baking problems like pale crusts, dense crumbs, and poor proofing.
Suggested summary
Before starting, you can change the chapters and the 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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