Due to strong interest from participants, the Art of Baking Academy by PIP Food Group organized a new professional course titled “Technological Process of Producing Laminated Dough Products”, held in two sessions – on September 30 and October 2. .
Throughout the course, participants had the opportunity to gain in-depth knowledge of the entire laminated dough production process – from ingredient selection and their functional properties, through proper handling and lamination, to the use of modern technologies such as retarded fermentation and dough freezing.
The most common production errors and methods for achieving consistent product quality were also thoroughly analyzed.
Theoretical training was led by Saša Tanović, Head of Technology and Development at PIP Food Group, while the practical part was conducted by the company’s experienced technologists, who shared their knowledge and hands-on experience through real production examples.
The strong turnout and positive feedback from participants confirm the growing demand for continuous education in the bakery sector. The Art of Baking Academy continues to develop programs that bridge theory and practice, contributing to the growth of professional expertise within the industry.
