Lesson 1Dough and butter selection: fat types, block vs sheeted butter, water content and gluten strengthThis section explains how flour strength, butter type, plasticity, and water content work together in laminated doughs, guiding you to pick fats, butter formats, and hydration for clean layers and smooth sheeting.
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 section teaches butter-to-dough ratios and lamination calculations, showing how fold sequences build layers and affect lift, crumb openness, eating quality, and 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 throughputThis section trains you to use sheeters and rolling equipment safely and efficiently, covering dough thickness targets, reduction steps, flouring, trimming, and inline scaling and dividing for steady 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 distributionThis section explains partial baking, cooling, enrobing, and blast freezing for laminated items, plus storage, transport, and reheating steps that keep lift, flakiness, and eating quality in distributed 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 section lists common laminated pastry faults and links each to causes and fixes, helping you adjust dough, lamination, proofing, and baking to quickly restore steady 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 migrationThis section focuses on detrempe formulation and chilling, explaining mix development, dough temperature, rest times, and cooling plans that control gluten strength and limit butter movement during 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 timingThis section covers baking settings for laminated pastry, including deck and convection ovens, airflow, steam handling, temperature curves, and timing for full lift, even colour, and 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 testingThis section defines quality checks for laminated pastry, including layer count, butter spread, leakage, moisture, and texture, using cut tests, weighing, and sensory checks to keep consistent 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 optimise oven spring and layer developmentThis section details resting and proofing plans that protect lamination, covering dough relaxation, temperature and humidity ranges, proof times, and balancing gas production, butter firmness, and 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 croissantsThis section compares single and double turns, book and letter folds, and sets optimal fold counts for commercial croissants, balancing layer clarity, butter quality, dough strength, and production 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
