Smart Bakery Course

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From breakfast to appetizers, through daily baking, The Bakery concept represents a modern bakery idea used for the creation of sweet and savory products in addition to the cafeteria with the serving of hot and cold beverages. Simply put, it represents an innovative American-influenced mix that brings together our café, bakery, and pastry model into one format.

Scuola Italiana Pizzaioli is offering a new training course dedicated to those who wish to discover or further explore the art of contemporary baking and pastry making. From dough and leavening techniques to the creation of breads, buns and cakes. The course offers the study of recipes, professional methodologies and tools to optimize production processes. Designed exclusively for an audience of professionals and practitioners, with a special focus on innovation and quality craftsmanship.

The course is suitable for professionals who have gained experience in the field and wish to acquire new theoretical and practical knowledge aimed at enhancing their professional preparation. Also to those who want to acquire new techniques or management models to better organize their business or diversify their gastronomic offerings.

Goals

The acquisition of practical and theoretical skills to make high-quality savory and sweet baked goods, combining tradition and innovation with a focus on professional techniques, use of special flours, and leavening management adaptable to both artisanal and commercial settings.

Duration

40 hours total, divided into 5 days: 5 hours of theory class and 35 hours of practical class.

 

What you will receive

  • Pupil kit:
    • Teaching manual
    • T-shirt
    • Cap
    • Apron
    • Bag
    • Notepad
  • Certificate of Participation.

Course Schedule.

Theory

5 hours

  • Historical background: introduction to the history of bakery and baking.
  • Cereals: differences between cereals with and without gluten.
  • Insight into soft wheat and hard wheat: differences, characteristics, factors determining quality.
  • Composition and types of flours: structure of wheat caryopsis, flours in use in the course: type 00, whole wheat, stone-ground and special flours.
  • How to choose the right flour for each preparation.
  • Overview of main ingredients: flour, water, yeast, sugar, salt, fat, malt, etc.
  • Insight into leavening processes and their control.
  • Differences in direct and indirect kneading methods.
  • Indispensable working tools
  • Commercial kneading machines and their differences
  • Electric ovens: differences in how they are used
  • Rules for work safety, hygiene and cleanliness of equipment used.

Practice

35 hours

  • Dough preparation: techniques for direct and indirect doughs, making doughs at different hydrations, temperature management and use of special flours.
  • Processing of Savory Products:
      • Forming traditional breads: Italian filoncino, ciabattina and bread with carryover dough.
      • Forming special breads.
      • Creation of bread sticks, fried dumplings, mini-appetizer sandwiches, hamburger sandwiches, and focaccia.
      • Leavening techniques and management of resting time.
  • Production of Baked Goods:
      • Preparing cookies, cream puffs, cantucci, cheesecake, maritozzi, sponge cake, plumcake, apple pie, and filling creams.
  • Cooking: setting temperatures and proper use of ovens for different types of products.
  • Analysis of Results:
    • Visual and organoleptic evaluation of finished products.
    • Comparison of strengths and identification of possible areas for improvement.

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