| January 30th —
National Croissant Day |
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According to legend, the croissant’s story begins in Vienna in 1683, created as a crescent-shaped roll to celebrate victory over the Ottoman Empire. A local baker created the baked good in a shape symbolizing the Ottoman flag, turning a moment of history into an edible celebration. |
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Layers of Technique and Tradition |
This month we're spotlighting one of baking’s most iconic and technically demanding products. With its crisp exterior, tender crumb, and delicate layers, the croissant is a staple of the Viennoiserie category, sitting alongside brioche and Danish pastries as a benchmark of craftsmanship. A croissant is a laminated, yeast-leavened bakery product made by incorporating layers of dough and roll-in fat to achieve a flaky, crispy texture. Its structure is created through a combination of: - Lamination, which forms alternating dough and fat layers
- Yeast fermentation
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Oven spring, as water vaporizes into steam during baking
Commercial croissant production follows a straight dough system, with careful control of mixing, fermentation, sheeting, folding, proofing, and baking temperatures. Maintaining proper dough and bakery temperatures is critical to keep laminating fat plastic without melting or becoming too firm, ensuring clean layers and consistent expansion. Ultimately, croissant quality depends on creating and preserving as many distinct dough layers as possible, delivering the flakiness and eating quality consumers expect.
Learn more about croissant formulation and lamination on BAKERpedia.
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Egg Replacement Strategies in Baking |
Explore how different egg formats—fresh, frozen, and dry—function in baking, and learn practical strategies for replacing eggs based on your product goals.
This session breaks down egg components, functionality, and modern replacement options, helping bakers make informed decisions across a range of applications and production environments. Speaker: Chef Alex Peña
Webinar length: 60 minutes Cost: $0 Members / $99 Non-Members | | Learn the essential steps and best practices for producing high-quality rotary cookies in this two-hour online course designed for line-level production roles.
Participants gain a clear, practical understanding of rotary cookie formulation, mixing, lay time, baking, equipment operation, safety, and packaging—building the foundational knowledge needed for consistent, efficient production. Certificate: Upon passing final test
Course length: 2 hours Cost: $250 for Members / $300 Non-Members |
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| Ask Our Dough Technologist |
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Q: How does dough handling differ between bread production lines & lamination lines? |
The first major difference between laminated doughs and commercial bread doughs is temperature. For lamination, it is ideal to keep the dough as cold as possible with little to no pre-proofing before it hits the production line. In contrast, bread doughs perform best at room temperature or slightly higher. These typically require a bulk fermentation step (depending on the mechanical shaping method) to encourage yeast activity and develop the final flavor profile.
Another distinction lies in the mixing duration. Laminated doughs often pass through a high-pressure dough extruder to achieve a consistent sheet before the fat is folded in. Because the extruder contributes additional mechanical development, these doughs are intentionally under-mixed. Bread doughs, however, benefit from full development in the mixer; in some cases, slight over-mixing is used to reduce dough strength. This is particularly important for doughs with long bulk fermentation periods, which can become overly strong and lead to excessive tension on the line or an overly aggressive oven spring.
Finally, hydration and temperature affect handling requirements. Warmer, higher-hydration bread doughs require sprayed oil or wax in proofing bins and hoppers to prevent sticking. However, if this lubricant is applied too heavily, it can end up between the folds during sheeting. This prevents the dough from knitting back together into a cohesive sheet, potentially creating interior gaps in the finished product. This issue is less common for laminated doughs, which are typically colder and have a lower hydration level.
Have a Dough Question? Email [email protected]! |
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March 16-19th: Training That Builds Value |
Now is the time to invest in the people who keep your bakery moving forward.
ASB’s Commercial Bread Production Course returns March 16–19, 2026 in St. Louis, and just a few spots are left. Built by more than 40 industry subject matter experts, this hands-on course gives high-potential professionals the opportunity to deepen their technical skills, gain confidence, and bring real value back to their teams.
If developing talent is part of your plan for 2026, this is a meaningful way to start the year with intention. Registration Closes January 31st
Save Your Spot |
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Live Webinar: Flavor Fundamentals
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Discover the core principles of flavor and how to use them successfully in bakery applications. This Flavor Fundamentals session from the experts at MANE covers how flavors function, best practices, and common mistakes to avoid. Whether improving an existing recipe or testing new concepts, you’ll leave with clear guidance for creating better-tasting baked goods. January 28th | 11:00 AM ET Register Today |
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Headed to BakingTECH? Explore pre-conference workshops & education sessions here! |
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American Society of Baking | 4231 W 96th Street, Indianapolis, IN 46268
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