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

This seminar covers critical considerations in laminated and sweet goods production, including selecting the best ingredients, maintaining efficiency, fat rolling techniques, fat functions, and shelf-life maximization. Learn to produce high quality products with an eye to cost control.

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

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

Enrollment Information

Course Details | Cancellation Information

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

Taxes will be added to stated seminar fees as applicable.

Schedule Your Training

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