Are you looking to stand out from your competitors in an increasingly competitive market? Then you need to dare to take a unique approach, and sourdough could be just the thing! And thanks to BRO’s sourdough bread course in Dublin, you can master every detail of this preparation. Want to find out more about our […]
Sourdough bread course in Dublin for professionnals Lire la suite »
Dans le cadre de l’ouverture de votre premier établissement comme pour redynamiser le chiffre d’affaires d’un point de vente déjà ouvert, vous recherchez un regard extérieur pour vous guider ? Alors vous êtes au bon endroit ! Avec une équipe de consultants expérimentés, BRO peut intervenir auprès des professionnels suisses pour maximiser le potentiel de leur établissement,
BRO : Une équipe de consultants en boulangerie en Suisse à votre service Lire la suite »
Are you a hotelier, restaurateur, or baker looking to diversify your product range? Then you’ve come to the right place! With BRO’s sourdough bread course in Birmingham, you can expand your range of specialties with a host of new sourdough recipes, diversifying the range of products on offer in your establishment and setting yourself apart
Sourdough bread course in Birmingham Lire la suite »
Lorsqu’on évoque la fabrication artisanale du pain au levain, on pense spontanément à la beauté d’une mie alvéolée, au parfum chaud d’une croûte caramélisée ou à ce goût légèrement acidulé que seule la fermentation naturelle peut offrir. Pourtant, avant même de parler de façonnage ou de cuisson, il existe une étape clé, trop souvent mal
La fermentation en masse dans le processus de fabrication du pain au levain Lire la suite »
With its golden crust, honeycomb crumb, and subtly tangy flavor, sourdough bread is much more than just a baked good. It is ultimately the result of a living ecosystem, shaped by yeast and bacteria working in symbiosis. Among the many factors that influence the quality of this bread, pH plays a key role. So what
What should be the pH of sourdough bread? Lire la suite »
Le processus de panification du pain au levain passe par l’usage de nombreux micro-organismes parmi lesquels on compte des levures sauvages ainsi que des bactéries lactiques. Et il se trouve que ces micro-organismes, durant le processus de fermentation induit par la panification du pain au levain, produisent des enzymes. Mais alors, quelles sont les enzymes
Les enzymes dans le pain au levain Lire la suite »
Whether you are a professional in the bakery, catering, or hotel industry, you may now be facing increased competition in your sector, forcing you to reinvent yourself. Faced with this challenge, you may choose to return to your roots by turning to artisanal specialties such as sourdough bread. With this in mind, BRO, a specialized
Sourdough bread course in Munich Lire la suite »
Vous souhaitez appréhender les bases du levain pour vous différencier de votre concurrence et offrir des produits singuliers à vos clients ? Alors, ne manquez pas le service de formation au pain au levain à Strasbourg de BRO ! Spécialisés dans le domaine depuis de nombreuses années, nous avons accompagné des dizaines de boulangers, restaurateurs
Formation au pain au levain à Strasbourg par BRO Lire la suite »
In a world where bread quality has once again become a strong indicator of high standards and authenticity, sourdough stands out as the beating heart of artisanal, vibrant, and sustainable bread making. But learning how to make good sourdough bread cannot be improvised. It requires much more than a recipe: a detailed understanding of biological
Sourdough bread course in Philadelphia Lire la suite »
Les invendus sont une réelle problématique pour la rentabilité de votre établissement, car ils représentent à la fois un coût matière employé, mais également du temps de production payé à vos salariés « à vide », car les produits non revalorisés représenteront une perte sèche. Dans cette optique, vous vous demandez probablement comment limiter ces invendus en
Comment limiter les invendus en boulangerie ? Lire la suite »
Bread course:
Your employees will be happier because you will be able to avoid night shifts if you want, they will enjoy fewer repetitive tasks, and will finally learn the beauty of “living bread”. You also decrease salary expenses because there will be less work at night.
Panettone course:
Sourdough panettone requires a special organization that we will teach you.
You might need to buy fridges and add a fermentation room (optional for sourdough bread but necessary for panettone) – it doesn’t cost a lot and will pay back. But it is important.
We will teach you to bake baguettes also if you want, and very good sourdough bread of course.
We do follow-ups, a WhatsApp group and ongoing support is included.
We train your team. Don’t lose them all at the same time. The head baker is supposed to train the replacement, and we can support the new one. We can also come back and train your team again.
Bread training:
You will still be able to bake sourdough bread. But the result won’t be consistent. The more control you have over your environment, the more consistent will be the results.
Panettone training:
Sourdough panettone baking requires dedication, time, and temperature control. You need to control your environment to avoid problems and be consistent.
Bread training:
Overall no. The salary expenses will go down (fewer night shifts) – a normal person doesn’t eat more than 200g of bread per day (so it costs less) – plus you have to bake fewer times – big loaves of bread can be baked in bigger quantities at the same time in the oven, it is more efficient in terms of the workforce input, the electric bill will get lower, and the sourdough bread lasts longer. Baguette lasts less and baking baguette consumes more electricity. Also, you can make avocado toast, croutons, pain perdu, and croque monsieur with sourdough bread.
Panettone training:
Yes, but you will sell about 50 dollars product.
Bread training:
Overall no. The salary expenses will go down (fewer night shifts) – a normal person doesn’t eat more than 200g of bread per day (so it costs less) – plus you have to bake fewer times – big loaves of bread can be baked in bigger quantities at the same time in the oven, it is more efficient in terms of the workforce input, the electric bill will get lower, and the sourdough bread lasts longer. Baguette lasts less and baking baguette consumes more electricity. Also, you can make avocado toast, croutons, pain perdu, and croque monsieur with sourdough bread.
Panettone training:
Yes, but you will sell about 50 dollars product.
