Que vous soyez un professionnel envisageant de produire de nouveaux produits dans son établissement ou un particulier victime d’une intolérance au gluten, vous pouvez vous questionner sur le pain au levain et son rapport au gluten. En effet, vous pouvez avoir lu ou entendu que ce type de pain sera plus adapté aux personnes souffrant […]
Pain au levain et intolérance au gluten Read More »
If you’ve already mastered the basics of working with sourdough, you may know how to handle the product, make it and use it in a few recipes. And if you’re a bakery professional, you may have realized that sourdough is a real growth area for your bakery. As a solution to gluten intolerance, sourdough can
Advanced sourdough course Read More »
Vous êtes un boulanger professionnel et souhaitez aujourd’hui élargir votre gamme de produits ou proposer de nouvelles prestations à vos clients ? Vous pouvez alors envisager de vous tourner vers la solution du levain. Grâce au levain, vous pouvez vous atteler à la création d’un pain biologique adapté à l’intolérance au gluten. En outre, vous pouvez
Formation en boulangerie au levain Read More »
If you’re thinking of expanding your bakery’s product range, you’re spoilt for choice with all the recipes devised by professionals over the decades. One of the most popular is panettone. A traditional brioche originating from Italy, panettone is, in its classic recipe, a brioche incorporating candied fruit. BRO, which specializes in panettone production, recommends this
Panettone shelf life Read More »
Que vous soyez un professionnel de la boulangerie ou un particulier s’essayant aux joies de la préparation du pain, vous pouvez être confronté à une question qui revient souvent : comment rafraîchir son levain ? En effet, afin de conserver celui-ci dans le temps et s’assurer de maintenir son activité, il est nécessaire de procéder à son
Comment rafraîchir son levain ? Read More »
An iconic Italian cake, panettone is now exported all over the world, and has even made its way to the United States. But if you’re a restaurant owner, baker or hotelier, perhaps you’d like to offer this tasty product to your customers? If so, you might be wondering how panettone is prepared. BRO can provide
Panettone course in the USA Read More »
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 ? Read More »
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 ? Read More »
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 ? Read More »
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 Read More »
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.
