Accredited Formative / Emploi Québec

• Training production staff for bakeries, pastries & Viennese products
• Personalized training in production plants
• Training for Quality Control staff
• Private seminar or symposium
• Establishment of private label standards
• Specialized training for customer needs
• Demonstration of supplier’s products to customers
• Course for ingredients functionalities

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Example of theoretic instruction   

Technology of ingredients in Bakery/ Bread & Rolls

Baker’s percent & Labelling
Functionality of ingredients in bread making:

Flour: Wheat & Cereals
Water: function in baking
Yeast: types
Salt: function in baking
Sugar & Sweeteners: types
Oil & Proteins: types
Preservatives: natural or artificial
Improvers: their necessity
Enzymes: the technology


Production parameters

- Advantages & disadvantages of bread making methods
- The importance of dough temperature
- Mixing methods
- Quality criterions
- Check points in process
- Bread cuts
- Baking parameters
- Production schedule
- How to read suppliers specifications
- Technical data sheet for finished products
- Analytic report