Laminated Products

This course will extend the knowledge of products that require lamination, such as Puff and Danish pastry, like apple turnovers, vol-au-vent, croissant and danish. The attendee will learn to understand the product matrixes and interactions and try to bring this into practice.

Laminated Products | 21 - 25 January 2019

Location:
De Aanleg, Winsum

Attending:
People in production or development/ applications in entry level functions related to bakery industry. Quality/ Technical, Engineering, Sales and Marketing people can attend to create better understanding of the processes involved.

Duration:
5 days, combining theory and practice

Apple Turnovers, Vol-Au-Vent & More

This course will extend the knowledge of products that require lamination, such as Puff and Danish pastry, like apple turnovers, vol-au-vent, croissant and danish. The attendee will learn to understand the product matrixes and interactions and try to bring this into practice.

Products to be made are:

  • Turnovers.
  • Danish.
  • Croissants.
  • Vol-au-vent.
  • 1 or 2 requests.

 

We work together with: 

€ 1.650 per person, Excluding VAT. The price includes the costs for the course, practice materials and lunch on all course related days. Please bring your own white coat for the practical part of the course.

Per company only 2 attendees are admitted per course cycle, if more attendees are desired, please request a tailored course.
If desired accommodation can be arranged for you as well.

Fees in full are due upon receipt of invoice. Money transfers to Bakery Academy are to be made free of charge for Bakery Academy. Participation is only possible after receipt of advance payment.
In case of cancellation, please understand we must charge 20% of the fee up to two weeks and 60% up to one week prior to the course for administrative expenses. Later cancellations will be invoiced with 100% of the fee, however a substitute participant is accepted without additional costs. If the event is cancelled by the organiser, the fee will be reimbursed totally.

Conditions

Each attendee will receive at the end of the course:

  • Certificate
  • Presentations in PDF
  • Used Articles

The Aim

  • Create an understanding of pastries, their ingredients and its interactions.
  • Create an overview on basic recipes and manufacturing processes.
  • Discuss troubleshooting.

Attending

People in production or development/ applications in entry level functions related to bakery industry. Quality/ Technical, Engineering, Sales and Marketing people can attend to create better understanding of the processes involved.

SERVICES

CONTACT

Contact Us

The Art Of Bakery

Het Aanleg 18d

9951 NN Winsum