Viennoiserie Masterclass (taught in Spanish) with Katherine Cruz

Horario: de 8 a.m. a 4 p.m. todos los días

Para que cualquier panadería —ya sea pequeña, mediana o grande— cumpla con los estándares de calidad necesarios para alcanzar el éxito, debe implementar lo que se conoce como “Buenas Prácticas de Panificación”. Estas prácticas constituyen la base de un proceso que garantiza una eficiencia de producción óptima y una alta calidad del producto.

A lo largo de este seminario teórico-práctico de dos días, Katherine Cruz explicará las etapas clave del proceso que influyen directamente en la calidad de laminated products. Se detallarán aspectos como la función de los ingredientes, el amasado, la fermentación, la manipulación de la masa, el laminado, el formado, el reposo final y la cocción.

Se elaborará una variedad de productos—croissants, pain au chocolat, laminated brioche y babka— para ilustrar la función de cada etapa del proceso de panificación y cómo se relacionan entre sí los distintos pasos.

Al finalizar el seminario, los panaderos dispondrán de los conocimientos necesarios para comprender las reacciones que tienen lugar en la masa, solucionar problemas a medida que surjan y desarrollar sus propias fórmulas y procesos.

Se servirá un desayuno y almuerzo ligeros cada día.

Además del curso de Viennoiserie de dos días, también estamos ofreciendo un curso de pan de dos días en español los días 22 y 23 de septiembre. Si deseas tomar ambos cursos, o comprar dos o más entradas para un solo curso, estamos ofreciendo un precio especial por paquete. Por favor, contacta al Director del Artisan Baking Center en [email protected] si tienes alguna pregunta o para reservar varias entradas a la tarifa con descuento.

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For any bakery—whether small, medium, or large—to meet the quality standards required for success, it must implement what can be described as “Good Baking Practices.” These practices form the foundation of a baking process that ensures optimal production efficiency and high product quality.

Over the course of this two-day practical and theoretical seminar, Katherine Cruz will explain the key process steps that directly impact quality of laminated products. The function of ingredients, mixing, fermentation, dough handling, laminating, shaping, proofing, and baking will all be explained in detail.

A variety of products—such as croissants, pain au chocolate, laminated brioche, and babka—will be presented to illustrate the function of each stage of the baking process and how the steps relate to one another.

By the end of the seminar, bakers will possess the knowledge needed to understand the reactions occurring within the dough system, troubleshoot issues as they arise, and develop their own formulas and processes.

A light breakfast and lunch will be served each day.

In addition to the two-day Viennoiserie course, we are also offering a two-day bread course in Spanish on September 22nd & 23rd. If you would like to take both courses, or buy two or more tickets to a single course, we are offering a reduced package price. Please contact the Artisan Baking Center’s Director at [email protected] with any questions or to book multiple tickets at the discounted rate.

Instructors

Katherine Cruz is a seasoned Baker Consultant at Red Brick Consulting, where she leverages her extensive experience in the culinary arts to provide expert advice and innovative solutions to clients in the baking industry. With a passion for baking and a deep understanding of market trends, Katherine has helped numerous bakeries enhance their product offerings and streamline their operations. Katherine is a Professional Chef and Pastry Chef, trained at Bishulim Culinary School in Tel Aviv, Israel. She further honed her baking skills at the San Francisco Baking Institute in the United States and the Italian Culinary Institute in Calabria, Italy. Her comprehensive training across these esteemed institutions has equipped her with a diverse and robust culinary foundation.

Katherine has been in constant contact with various areas of gastronomy throughout her career. She has worked alongside some of Israel’s most renowned chefs, gathering valuable experience and honing her teamwork skills. This diverse exposure has enriched her culinary perspective and deepened her expertise. In recent years, Katherine has shared her extensive knowledge about bread, collaborating with Master Baker Didier Rosada. She has conducted international courses and classes, spreading her passion and expertise in baking across different countries. Her commitment to education and skill development in the baking community is a testament to her dedication to the craft. Known for her creativity and attention to detail, Katherine is adept at developing customized solutions that meet the unique needs of each client. Her key skills include recipe development, product innovation, and process optimization.

Outside of her professional endeavors, Katherine enjoys experimenting with new recipes, exploring different cuisines, and sharing her culinary creations with friends and family. Her passion for baking extends beyond the kitchen, as she actively participates in industry events and contributes to baking publications in South America. With a commitment to excellence and a drive to continuously improve, Katherine Cruz is dedicated to helping bakeries achieve their fullest potential.

PERSONAL ACHIEVEMENTS

• Developed and presented class in Spanish at the Artisan Baking Center (Central Milling Baking School).
• Developed Online class Certification for the US Wheat Associates for the Central and South American Regions.
• Co-author of a booklet describing the Best Baking Practices for the Central and South American baking industry.

Categories: Baking Class, Bread, Demonstration, Professional