All types of laminated doughs
In Bakeland we’ve brought together all types of laminated doughs which exist. Laminated yeast dough — we’ll get into the layers and find out how they affect the texture. Puff pastry dough — we’ll work with puff pastry and inverted puff pastry
We’ve prepared various types of rich yeast dough, including a basic rich dough — brioche, on which you’ll learn how to make any type of rich dough. We’ll be making: donuts, several types of brioche, tarte Tropézienne, canelé, tarte au sucre, kuglof, laminated donuts, chocolate brioche and more.
Doublebake or second chance
You’ll learn to re-use two-days croissants and other baked goods. You’ll be able to optimise unsold leftover croissants, turning them into brand-new creations and maintaining your display case in just 20 minutes daily. The “Doublebake” range will come in handy.
We’ll show you how to adjust your production and explain how to properly freeze ready-to-bake creations, creams and fillings. You’ll know all the details of freezing and be able to apply them in your work for time-saving and optimisation.
Croissants, bicoloured croissants, pain au chocolat, ”Doublebake” croissants, raisin swirls, cruffins, Danish, classic brioche, canelé, donuts, laminated donuts, Berliner, tart au sucre, chocolate brioche, chausson au pomme.
Each range is self-sufficient and can work as an independent business-project. You can open a bakery and sell only croissants, and you can make a range of only donuts. Or you can just extend or update the range of your bakery.
Equipment and ingredients
We’ve prepared a chapter in the recipe book where you’ll find a detailed description of all the ingredients, their specifications, percentage, reliable brands and also learn how to replace them correctly.
We’ve developed well-balanced and high-profit margin recipes for selling and production. The recipes consist of simple and easily accessible ingredients. We’ve included all the fillings needed for work: frangipane, custards, jelly, fruit fillings, ganache, creams for baking and glazes.
Various shaping techniques
You’ll learn how to shape different creations — from classic techniques to unusual ones. You’ll learn how to make creations: using various molds, bicoloured laminated dough, not using any molds, thus you’ll be able to achieve various visual effects for your creations.
Production conditions for all types of ovens
We’ll show you how to make baked goods in production conditions using professional equipment, and you’ll learn how to work in a small-scale production or at home: baking in a convection and a deck oven, manual and machine roll-out, a spiral kneading machine and a planetary mixer, a production proofer, a retarder proofer and a ”hand-made” proofer.