Kushizawa Co.,Ltd.
Pigro
(Kushizawa Bakery Traning Center)

Bakery Training Center “Pigro” He is the instructor Mr.Adachi Student under training

Here at “Pigro”-Kushizawa Bakery Training Center,production of bread is carried out by 1) Straight Dough Method using fresh (compressed) yeast and 2) Sponge Dough Method using hop.
Yeast food and bread improver are not used at this training center. Frozen dough method and molded forzen dough method are used utilizing douth conditioner.
It is our firm belief that high quality, tasty bread can only be produced by warm human hands and not by our head. That is why we, at Pigro, want you to touch and mix as much dough as possible. Pigro is the bakery shop where you will come for your training.
Though it is a short training program, anything will be and can become for your source of training and study. Try to learn and undrestand not only by your head but by your hands as much as possible.
Please remember and memorize the recipe and formula which will be handed over to you during the training session. More emphasize will be placed on practical and technical aspects at Pigro during your training session.
The most important thing in producing bread is speed. No matter how sophisticated the machinery is, it is the human who will finally produce bread.Please try to train yourself in speed in order to catch-up and overtake fermentation of bread.
Training course, on the first day, will start from watching and understanding the flow of the day's schedule at the bakery. Following days are for you to understand and confirm the order of daily activity schedule. Take up and try for yourself one or two stages of the process. Then, we shall go into the actual process of producing bread. The process of producing bread is：
mixing, water temperature, mixing time, development of dough texture, floor time, bench time, punching, dividing, molding, forementation baking, etc. Some othre issues will emerge during the course. Please question us for clarification as and when you shall encounter any problem until you thoroughly understand the issue. It is you who have to understand and to be skillful in producing bread. Because you are going to be the baker. Let's atrive to be the best baker in your town.
There is an old saying in Europe which goes；
“Bakery was created by angel. But the work of baking was created by demon.”
This may well describe bakery business. No work is easy to pursue. But let us try to realize your dream of opening a bakery・・・・・・・We can help!!!

(A)Training Sechedule：
1)Day 1

2)Day 2 to 4




3)Day 5 to 10

4)Day 11 to 15 		：

：




：

： 		Watch the daily flow of work - order of mixing, floor time, dividing, molding, and baking.
Study temperature control of mixing, dough temperature, mixing time and the development of dough texture. These process have to be thoroughly understood since this process will determine taste, aroma and quality of the　bread. Proper attention should also be placed to the shifting of mixer gear.
Practically learn to mix, divide and mold. Study the proper handling of dough conditioner and the usage and the making of frozen dough.
Check and review the lessons taught on days 1 to 10. Try to produce same quality of bread every day.
5)Basic and standard training is 30 days.

(B)Content of Training：
Study both practical and theory of producing bread. Training will be based on list of products with recipe and ingredients. Prepare manual for producing products.

(C)Fee：
1）Basic Recipe
2）Training Fee
　　(at Pigro)
3）Training Fee
　　(at your new bakery) 		\600,000-
\14,000/person, day × 30 days
\20,000/2person, day ×　　days
\30,000/day ×　　days
Total
 ＝\600,000-
＝\420,000-
＝　　？
＝　　？
＝\1,020,000-

(D)Duration of Training： Fixed upon consultation.

(E)Off Days： Sundays, Public Holidays, Summer Holidays(10 days) and New Year Holidays(5 days).

(F)Training Hours： 6:00 am to 4:00 pm

(G)Address： “Panaeteria Pigro”
3-4-12 Nakahara, Isogo-ku Yokohama

(H)For inquiry of consultation and training： Kushizawa Co.,Ltd.
(TEL)81-45-431-1178