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DTSTART;VALUE=DATE:20260922
DTEND;VALUE=DATE:20260924
DTSTAMP:20260909T232318Z
CREATED:20260816T213812Z
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UID:762873-1790035200-1790207999@centralmilling.com
SUMMARY:Buenas Prácticas de Panificación - Didier Rosada & Katherine Cruz
DESCRIPTION:Schedule: 8am to 4pm each day \nPara que una panadería\, ya sea pequeña\, mediana o grande\, cumpla con los estándares de calidad requeridos para su éxito\, debe aplicar lo que podemos describir como las “Buenas prácticas en panificación”. Esas practicas son las fundaciones para un proceso de panificación que aseguran una óptima eficiencia en producción y calidad del producto final. \n  \nDurante esos dos días de seminario practico y teórico\, Didier Rosada y Katherine Cruz van a explicar los pasos claves del proceso que tienen un impacto directo sobre la calidad del pan: función de los ingredientes\, amasado\, fermentación\, manipulación de la masa y horneado serian explicados en detalles uno por uno. \n  \nUna variedad de panes será presentada para ilustrar la función de cada etapa del proceso de panificación así que como cada paso se relaciona entre ellos (Baguette\, ciabatta\, panes dulces\, formas decorativas…). \n  \nAl final del seminario\, el panadero tendría el conocimiento necesario para entender las reacciones pasando en un sistema de masa\, pero también solucionar problemas cuando ocurren y desarrollar sus propias formulas y proceso. \n  \nAdemás del curso de pan de dos días\, también estamos ofreciendo un curso de Viennoiserie de dos días en español los días 24 y 25 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 abc@kgbakerysupply.com si tienes alguna pregunta o para reservar varias entradas a la tarifa con descuento. \n— \nFor 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. \n  \nOver the course of this two-day practical and theoretical seminar\, Didier Rosada and Katherine Cruz will explain the key process steps that directly impact bread quality; the function of ingredients\, mixing\, fermentation\, dough handling\, and baking will all be explained in detail. \n  \nA variety of breads—such as baguettes\, ciabatta\, sweet breads\, and decorative shapes—will be presented to illustrate the function of each stage of the baking process and how the steps relate to one another. \n  \nBy 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. \n  \nIn addition to the two-day bread course\, we are also offering a two-day Viennoiserie course in Spanish on September 24th & 25th. 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 abc@kgbakerysupply.com with any questions or to book multiple tickets at the discounted rate. \n\nSe servirá un desayuno y almuerzo ligeros cada día. \nA light breakfast and lunch will be served each day. \n\nInstructors\n \nDIDIER ROSADA began his baking career in the traditional way: at age 15\, with technical training at a regional French professional school and an apprenticeship under a local baker. But his love of bread and his desire to see the world soon set him apart — and his career on a very untraditional path. \nAfter a few stints as staff baker in some exotic places\, Didier’s abilities caught the attention of his employer\, Club Med. He was assigned to the clubs with the most sophisticated clientele. Then Club Med noticed Didier’s organizational skills and assigned him the task of opening new or remodeled bakeries at the company’s resorts. Included in his responsibilities was training local bakers to work in these bakeries. In 1995\, Didier returned to France to enhance his professional skills at the respected Institut National de Boulangerie-Patisserie in Rouen. After five months of highly technical and business-oriented training\, he was awarded a Brevet de Maitrise\, a degree that we would call a “Masters in Baking.” \nWhile working on a private research project for Bay States Milling Company in the United States\, Didier became trainer of the 1996 Baking Team USA. His expert advice and patient guidance were important factors in the American team’s first place finish in the bread category at the Coupe du Monde de Boulangerie in Paris in February 1996. In February 1999 under Didier’s guidance the team USA took home the gold medal of the competition and in April 2002\, the silver medal. He was also the official coach of the US Baking team that won the gold medal in Paris in April 2005. \nDidier has also contributed many technical articles for newsletters and baking magazines. His formulas have been published in the professional press and are considered by the industry to set the standards of quality in Artisan Baking. \nWhen the National Baking Center was created in 1996\, Didier was selected to develop and teach the Bread curriculum. His other functions at the NBC included the supervision of various research projects and consulting for specialty bread bakers and millers across the United States\, South and Central America (Brazil\, Colombia\, Ecuador\, Peru\, Guatemala\, Mexico)\, the Caribbean (Haiti\, Dominican Republic\, Jamaica) Europe and Asia (Japan\, Korea\, Philippines) \nIn January 2002\, he took the position of Head Instructor for the San Francisco Baking Institute where he continued to specialize in baking education and consulting\, nationwide and internationally. \nSince March 2005\, Didier is the vice president of operations at Uptown bakers that serves customers all over the DC area. He also created his own consulting company (Red Brick Consulting) to continue to help the baking industry in the US and abroad. \nIn July 2010\, Didier was selected as a Top ten best bakers in the United States and in June 2012\, he received the honor to be elected as a member of the prestigious Academie Culinaire de France. \nIn December 2013\, Didier completed his baking book: Pan\, Sabor and Tradicion that won the Cookbook Award for best technical baking book in South America. \n  \nKatherine 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. \nKatherine 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. \nOutside 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. \nPERSONAL ACHIEVEMENTS \n\nDeveloped and presented class in Spanish at the Artisan Baking Center (Central Milling Baking School).\nDeveloped Online class Certification for the US Wheat Associates for the Central and South American Regions.\nCo-author of a booklet describing the Best Baking Practices for the Central and South American baking industry.
URL:https://centralmilling.com/class/buenas-practicas-de-panificacion-didier-rosada-katherine-cruz/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Demonstration,Professional
ATTACH;FMTTYPE=image/webp:https://centralmilling.com/wp-content/uploads/2026/03/Didier.png.webp
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20260924
DTEND;VALUE=DATE:20260926
DTSTAMP:20260901T173926Z
CREATED:20260816T215325Z
LAST-MODIFIED:20260901T173926Z
UID:764144-1790208000-1790380799@centralmilling.com
SUMMARY:Viennoiserie Masterclass (taught in Spanish) with Katherine Cruz
DESCRIPTION:Horario: de 8 a.m. a 4 p.m. todos los días \nPara 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. \nA 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. \nSe 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. \nAl 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. \nSe servirá un desayuno y almuerzo ligeros cada día. \nAdemás 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 abc@kgbakerysupply.com si tienes alguna pregunta o para reservar varias entradas a la tarifa con descuento. \n\n— \nFor 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. \nOver 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. \nA 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. \nBy 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. \nA light breakfast and lunch will be served each day. \nIn 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 abc@kgbakerysupply.com with any questions or to book multiple tickets at the discounted rate. \n\nInstructors\nKatherine 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. \nKatherine 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. \nOutside 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. \nPERSONAL ACHIEVEMENTS \n\nDeveloped and presented class in Spanish at the Artisan Baking Center (Central Milling Baking School).\nDeveloped Online class Certification for the US Wheat Associates for the Central and South American Regions.\nCo-author of a booklet describing the Best Baking Practices for the Central and South American baking industry.
URL:https://centralmilling.com/class/lamination-masterclass-taught-in-spanish-with-didier-rosada-katherine-cruz/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Demonstration,Professional
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2026/08/Screenshot-2026-03-31-at-12.21.39-PM.png
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