Laminated and sweet dough products are a popular, high-profit line for bakeries. This fast-paced, interactive seminar will teach participants how to produce high-quality sweet goods efficiently and with an eye to cost control. Personnel in all aspects of laminated and sweet good dough production can benefit from this seminar.
Highly qualified instructors with years of industry experience work closely with participants to teach every aspect of laminated and sweet dough production.
Morning lectures are supplemented by hands-on labs in the afternoons, increasing participants’ understanding of the materials covered. This seminar covers critical considerations in laminated and sweet goods production, including selecting the best ingredients, maintaining production efficiency, fat roll-in techniques, fat functionality, and shelf-life maximization. Products made in the labs are evaluated to help participants fully understand all aspects of laminated and sweet dough production.
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