Transcript

• Session Spotlight: Laminated Dough Technology
• Hi, my name is Romain Dufour. I'm a French baker, based out in Philadelphia, and I opened my own consulting company few months ago, and I've been baking for about twenty-five years.
• What topic/trend does this session cover and why is it important?
• In this session, we are going to talk about the technology of lamination but not only everything that involves it. So we are going to talk about the ingredient. Ingredient is everything to be able to obtain a beautiful croissant about the flour, about the milk, about the sugar, what impact will you have on the dough. And then we'll be talking about the lamination. How many layers will you do you want? what will be the impact on the volume all of that. So I'm super excited to see you there.
• What will attendees learn from this session?
• What I'm going to try for you to understand is that ingredient is important, the process is important. Every single step can make a difference on the result of your croissant. And we are going to talk about all of that. So I'm hoping I can show you my way of making croissant and what impact will do whenever you change your flower, whenever you change your lamination. And this is so important, it's to understand the base. Without having the base, you cannot go to the next step.