Specializations: Laminated and Sweet Dough

Specializations: Laminated and Sweet Doughs

Master these delicious products in a fast-paced, hands-on seminar.

Laminated and sweet dough training covers the most important aspects of producing these goods, from selecting the best ingredients, to maintaining efficiency, to fat rolling techniques and fat functions, and beyond. You’ll learn how to produce the highest quality products to your customers, while being mindful of cost control.

Experience Level

Anyone with an already-established baking foundation will benefit from this specialized course.

After this seminar you’ll know how to:

  • Choose the proper equipment for your products
  • Formulate and process sweet doughs, Danish, croissants, puff pastries, and icings
  • Properly freeze and thaw doughs and baked goods
  • Understand details on new techniques for shelf-life extension
  • Formulate, process, and apply icings and glazes to enhance bakery products

Upon successful completion of this course you will receive 3.4 IACET continuing education units.

Time Activity
8:00 a.m. Welcome and Introductions
8:30 a.m. Wheat Milling and Flour
  • Discuss why the composition of flour is important
  • Identify the major and minor parts of wheat
  • Identify the different types of wheat
  • Explain the differences in flour types and their optional treatments
10:15 a.m. Break
10:30 a.m. Sweet Dough Ingredient Functionality
  • Identify ingredients used in sweet dough formulation
  • Highlight the functions of ingredients
12:00 p.m. Lunch (on your own)
1:00 p.m. Dough Mixing and Fermentation
  • What is accomplished by mixing and how to judge proper mix
  • Different types of mixers
  • Function of dough fermentation and its uses
2:30 p.m. Break
2:45 p.m. Lab Preparation of Filling and Sweet Doughs - to use in Tuesday's lab
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Sweet Dough Processing and Equipment
  • Identify ingredients used in sweet dough formulation 
  • Highlight the functions of ingredients
10:00 a.m. Break
10:15 a.m. Danish Dough Formulation and Processing 
  • Explore ingredients used in Danish dough formulation and roll-in fats
  • Describe mixing, lamination, and processing methods used in Danish production
Noon Lunch(On Your Own)
1:00 p.m. Sweet Dough Production Lab
  • Make sweet dough products
  • See key points about sweet dough ingredient functionality, formulation, and processing
  • Evaluate products produced in lab
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Croissant Formulation and Processing
  • Define ingredients used in croissant formulation and roll-in fats
  • Explain mixing, lamination, and processing used in croissant production
9:45 a.m. Break
10:00 a.m. Puff Pastry Formulation and Processing
  • Describe ingredients used in puff pastry formulation and roll-in fats
  • Summarize mixing, lamination, and processing used in puff pastry production
  • Troubleshoot puff pastry product faults and possible causes
11:00 a.m. Lab Prep for Puff Pastry
12:00 p.m. Lunch (on your own)
1:00 p.m. Danish Pastry Production Lab
  • Practice variations in roll-in fats and lamination process in Danish products
  • Evaluate products produced in lab.
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Shelf-Life and Water Activity
  • Define water activity
  • Identify how formulation and process impact shelf-life
9:30 a.m. Break
9:45 a.m. Icings and Glazes
  • Describe formulation of icings and glazes
  • Discuss common problems with icings
11:00 a.m. Product Evaluation of Sweet Doughs and Danish
12:00 p.m. Lunch (On Your Own)
1:00 p.m. Puff Pastry and Croissant Production Lab
  • Practice variations in roll-in fats and lamination process in croissant and puff pastry products
  • Evaluate products produced in lab
5:00 p.m. Adjourn (or Seminar Concludes)
Time Activity
8:00 a.m. Freezing Technology
  • Explain process and equipment used in freezing dough and finished products
  • Describe process of thawing frozen product
9:15 a.m. Break
9:30 a.m. Product Evaluation of Puff Pastry and Croissants
10:30 a.m. Course Review and Exam
11:30 a.m. Seminar Concludes

Enrollment Information

Cancellation Information

  • Enroll by calling your local office.
  • Enroll online: add to cart below

Taxes will be added to stated seminar fees as applicable.

Date & Location

This seminar is not being offered this year, but is available at any time for plants interested in private training.

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