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 »
Sourdough bread, like all other traditional breads, has a metric called the glycemic index. This metric, which ranks products according to their effect on blood sugar levels, is used in particular by people with diabetes to assess their carbohydrate intake and control their diet. With this in mind, you may be wondering what the glycemic
Sourdough bread glycemic index: all you need to know Lire la suite »
En boulangerie, si la qualité d’un pain ou d’une viennoiserie tient évidemment du savoir-faire du boulanger ainsi que de la qualité des ingrédients de base, elle dépend aussi d’un facteur moins connu du grand public mais essentiel : la force boulangère de la farine. Cette appellation désigne en réalité une donnée technique qui influence directement
Qu’est-ce que la force boulangère d’une farine ? Lire la suite »
Are you a baker, restaurateur, or hotelier who is hesitant to start using sourdough on a daily basis in the production of your specialties? Such a change could bring many concrete benefits to your establishment. For professional bakers, sourdough is much more than just an ingredient: it is a statement, a signature. But then, why
Why use sourdough as a baker? Lire la suite »
Si le panettone est un produit qui s’est construit une solide réputation, en Italie, mais également un peu partout dans le monde, c’est notamment en raison de sa richesse aromatique. Et traditionnellement, on doit notamment celle-ci à l’usage du levain, un ingrédient indissociable de la fabrication artisanale du panettone. Mais justement, vous pouvez alors vous
Comment démarrer un levain de panettone ? Lire la suite »
Are you about to bake sourdough bread for the first time, or are you still in the process of finding out about the recipe? You may be wondering about the quantity ratio between sourdough and flour, as well as the other ingredients. Indeed, making sourdough bread means having to work with a variable you may
How much sourdough starter for 500g flour ? Lire la suite »
Vous avez entendu cette appellation, mais sans parvenir à mettre une définition dessus ? Le terme de levain dur fait référence à une typologie bien particulière de levain dont, comme le nom le laisse supposer, la pâte est ferme. Or, dans le cas d’un levain traditionnel, on a plutôt en tête l’image du levain aérien et
Qu’est-ce que le levain dur ? Lire la suite »
Do you run a bakery, restaurant or hotel in Las Vegas or the surrounding area? Discover the many ways in which sourdough can transform your establishment! With sourdough bread, you can sustainably transform the image of your establishment by adopting a differentiating product, limiting night-time working hours for your team, or offering your customers a
Sourdough bread course in Las Vegas 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.
