July 21 & 28 / 4:00-5:00 pm ET

Understanding Lamination with Alan Dumonceaux 

Producing high-quality, consistent laminated products can be a challenge—even for seasoned bakers. In this two-part, lecture-based webinar, renowned baker and educator Alan Dumonceaux will break down the lamination process—from ingredient selection and butter incorporation to folding and shaping techniques—and examine how every decision can significantly impact process, flavor, texture, and overall bake quality.  

Whether you're producing traditional croissants, pain au chocolat or filled danishes, this session will deepen your technical understanding and help refine your approach to laminated products. We’ll look at:  

Ingredient Selection  

• Optimal fat content for proper layering  

• Protein percentages in flour for structure and extensibility  

• Impact of yeast type on fermentation, flavor, and final texture  

 Dough Formulation  

• Balancing sugar, butter, hydration, and salt in the détrempe 

• Use of preferments to enhance flavor, fermentation control, and dough rheology 

• Understanding the role of enzymatic activity in fermentation 

 Dough Handling and Production Techniques  

• Techniques to form the beurrage 

• Process retardation: when, why, and how to slow fermentation  

• Folding techniques and their effect on crumb structure  

• Traditional and modern shaping techniques  

• Oven types and temperature settings  

 This two-part webinar will include dedicated time for Q&A with Alan. Don’t miss this opportunity to deepen your expertise in laminated doughs.

Alan Dumonceaux, Instructor and Academic Chair of the Baking and Pastry Arts Program, Northern Alberta Institute of Technology  

Alan Dumonceaux has been in the baking community for the past 40 years, for the last 24 years he has been an instructor and the academic chair at the Northern Alberta Institute of Technology for the Baking and Pastry Arts Program.  

He has competed for Baking Team Canada in Viennoiserie, in two Louis Lesaffre Cups, Las Vegas USA 2010, Buenos Aires Argentina 2015, then the Coupe de Monde de la Boulangerie in 2016 and competed in 2018 in the World Bakery Master’s Competition in Viennoiserie. 

He is the current coach for Baking Team Canada for the upcoming Coupe de Monde de la Boulangerie in 2026. 

He has been a great supporter to Skills Canada for our young bakers for the last 24 years. He is the World Skills Expert for Canada since 2015, and is the Chief Expert for World Skills in Shanghai China in 2026.