Will the production organization become more difficult?

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.

Will the expenses increase?

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.

Do you teach baking baguettes?

We will teach you to bake baguettes also if you want, and very good sourdough bread of course.

What if my team changes?

We do follow-ups, a WhatsApp group and ongoing support is included.

What if I lose my head baker?

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.

What if I don’t have a fermentation room?

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.

Will baking sourdough bread increase the price of the production?

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.

Will baking sourdough panettone increase the price of the production?

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.

guillaume, Author at - Page 10 sur 11

Comment optimiser la rentabilité de sa boulangerie ?

Laisser un commentaire / French / guillaume

Entre les coûts des matières premières, les frais d’exploitation et la masse salariale, rentabiliser sa boulangerie peut être particulièrement complexe à l’heure actuelle. En tant que chef d’entreprise, pour assurer la pérennité de votre établissement, il est donc impératif de maîtriser chaque indicateur de performance. Dans cette optique, vous pouvez alors vous demander comment optimiser […]

Comment optimiser la rentabilité de sa boulangerie ? Lire la suite »

How long to ferment sourdough ?

Laisser un commentaire / English / guillaume

When preparing sourdough bread, you may have many questions about the technical aspects of this practice. And one point that often comes up is that of fermentation. Sourdough preparation involves fermenting the yeast and lactic acid bacteria contained in the dough. So you may ask : how ferment sourdough? BRO, specialist in the field, tells you

How long to ferment sourdough ? Lire la suite »

Comment activer son levain ?

Laisser un commentaire / French / guillaume

Ça y est, vous franchissez le cap et vous attelez à la préparation de votre premier levain ? Alors vous avez peut-être de nombreuses questions qui vous viennent en tête. Préparation du levain, quantité de levain pour 500 grammes de farine ou encore entretien de votre préparation. Et justement, concernant ce dernier point, vous avez peut-être pu

Comment activer son levain ? Lire la suite »

Sourdough course in London

Laisser un commentaire / English / guillaume

Are you a catering professional, baker or hotelier looking to learn new ways of working? If so, BRO is your reference! As an organization specializing in training for professionals in the food industry, we not only provide on-site training, but also support you with a consulting service. And if you’re thinking of switching to sourdough

Sourdough course in London Lire la suite »

Comment avoir un bel alvéolage du pain ?

Laisser un commentaire / French / guillaume

Que vous prépariez du pain à la maison pour votre famille ou soyez un professionnel qui souhaite affiner ses techniques de préparation, sa réalisation est une étape complexe et dont de multiples paramètres peuvent être influencés. Dans cette optique, de nombreux boulangers cherchent à améliorer l’alvéolage de leur pain. Partie technique de la préparation, l’alvéolage

Comment avoir un bel alvéolage du pain ? Lire la suite »

Bakery development assistance

Laisser un commentaire / English / guillaume

Are you looking for professional support to help you develop your business? BRO is the structure you need! As an organization specializing in consulting and support for food industry professionals, we can help you improve your bakery in every way. From drawing up your business plan to optimizing your work processes and developing your range,

Bakery development assistance Lire la suite »

Accompagnement au développement de boulangerie

Laisser un commentaire / French / guillaume

Vous êtes un professionnel boulanger et souhaitez développer votre activité, booster votre chiffre d’affaires ou améliorer vos process de travail ? BRO vous accompagne ! Disposant d’une solide expertise dans la gestion de points de vente, notre équipe accompagne les professionnels dans l’amélioration de leurs conditions de travail. Spécialisés dans le pain au levain, nous vous aidons

Accompagnement au développement de boulangerie Lire la suite »

Do you have to discard sourdough starter every time you feed it?

Laisser un commentaire / English / guillaume

Before preparing your sourdough bread, you obviously need to make and maintain your sourdough. And it’s precisely during this maintenance phase that you’ll find a lot of divergent advice on the net. But then, while some tips mention the need to discard part of the starter at each feeding and others claim the absolute opposite,

Do you have to discard sourdough starter every time you feed it? Lire la suite »

Quelle quantité de levain pour 500g de farine ?

Laisser un commentaire / French / guillaume

Vous venez de découvrir le pain au levain et ses différents attraits et souhaitez maintenant vous essayer à cette recette ? Que vous soyez un professionnel ou un particulier, le pain au levain présente des avantages non négligeables : plus digeste et sans gluten, il est adapté à une large variété de profils de consommateur. Mais alors, pour

Quelle quantité de levain pour 500g de farine ? Lire la suite »

Sourdough bread classes near me

Laisser un commentaire / English / guillaume

Are you a professional in the bakery, hospitality, or restaurant industry looking to expand your offerings? BRO Bread has the perfect solution for you! Specializing in professional culinary training, we assist businesses in broadening their range with the addition of sourdough bread. If you’re searching for sourdough bread classes near me, BRO Bread offers global

Sourdough bread classes near me Lire la suite »