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Laminated and Sweet Dough Production

Master ingredient and processes to
maximize efficiency and improve quality

Agenda | Cancellation Policy | Enrollment and Location Information

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 participantsí 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.

Learning objectives:

  • Wheat, milling, flour treatments, and types of flour
  • Function of ingredients in sweet dough production
  • Mixing and types of mixers
  • Sweet Dough, Danish, croissant, and puff pastry formulation and processing
  • Shelf life extension and water activity in baked goods
  • Icing/glaze formulation and processing
  • Freezing and thawing dough and baked goods

Assessment methods

Instructor observation through labs and activities. Course exam at the end.

Click here for Detailed Agenda

Subjects and time are subject to change

Who should attend?

  • Managers
  • Production
  • Research and development
  • Quality assurance/quality control
  • Bakers
  • Technical
  • Sales.

This seminar is conducted by our highly qualified team of instructors from the AIB School of Baking.

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Enrollment and Location Information

  • Mail: AIB, 1213 Bakers Way, PO Box 3999, Manhattan, KS 66505-3999
  • Phone: 785-537-4750, 800-633-5137 or 800-242-2534 (enrollments only)
  • Fax: 785-537-1493
  • Online: Add to Cart below
Printable enrollment form available here. (pdf) Make check or money order payable in US dollars to: AIB.

(Keywords: Croissants, Danish, Pastry, Sweet Rolls, Seminar )

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