Do you suffer from gluten intolerance? Depending on your type of intolerance, you may still be able to eat small quantities of certain breads, such as sourdough bread. Indeed, thanks to sourdough’s long fermentation process, micro-organisms degrade part of the protein network, making sourdough bread more tolerable for gluten-intolerant consumers. But what exactly is the […]
Sourdough bread for gluten intolerance Lire la suite »
En tant que boulanger, vous souhaitez forcément un petit plus pour transformer votre pâte à pain en un produit d’exception ! Et le levain peut être la solution à cette recherche, notamment grâce aux actions de l’acide lactique et de l’acide acétique dans le levain. Ces deux acides organiques naissent de la fermentation naturelle et orchestrent
L’acide lactique et l’acide acétique dans le levain Lire la suite »
Creating a differentiating bakery offering in a major city requires know-how, time and the right mentors. With our sourdough bread course in San Francisco, we provide your teams with direct expertise that will be a real differentiator for your establishment. Over 5 intensive days, our bakery chefs train your bakers in every stage of sourdough
Sourdough bread course in San Francisco Lire la suite »
Gérer simultanément le pain, les viennoiseries et le service demande une organisation méthodique. De ce fait, optimiser la production en boulangerie est alors essentiel. L’optimisation en boulangerie, c’est synchroniser les équipes, les matières premières et les équipements afin de maintenir une qualité constante tout en maîtrisant les coûts. Votre temps est précieux et c’est pour
Comment optimiser la production en boulangerie ? Lire la suite »
Opening a bakery is an exciting dream, but neglecting certain fundamentals can turn the project into a costly failure. With this in mind, BRO, backed by the experience of its founders in opening and managing multiple bakeries, presents in this article the biggest mistakes to avoid when opening a bakery, and professional solutions to anticipate
The biggest mistakes to avoid when opening a bakery Lire la suite »
Vous êtes restaurateur, boulanger ou hôtelier basé à Lille et vous désirez enrichir votre carte avec, par exemple, un pain au levain authentique ? Nous vous proposons une formation au pain au levain à Lille spécialement conçue pour vous ! Nos formateurs experts se déplacent directement dans votre établissement afin de vous initier, vous et vos
Formation au pain au levain à Lille Lire la suite »
Looking for a sourdough course in Los Angeles for bakers? BRO puts its expertise to work to offer you customized training to meet the requirements of restaurant and hotel professionals. Drawing on our solid expertise, our trainers come to your establishment to introduce your teams to sourdough. Our aim? To help you master natural fermentation
Sourdough course in Los Angeles for bakers Lire la suite »
Le levain est aujourd’hui au cœur d’un véritable engouement dans le monde de la boulangerie artisanale. Mais face à l’éventail des possibilités, une question revient régulièrement : que choisir entre le levain de seigle et de blé ? Chaque type de levain possède en effet des caractéristiques bien distinctes, tant au niveau du goût que de
Levain de seigle ou de blé ? Lire la suite »
When opening your bakery, are you looking for the most profitable goods for a bakery to maximize your establishment’s profitability potential? At a time when social networks are rapidly changing trends and consumer patterns are evolving, the most financially attractive products for bakery professionals have also changed. To help you make the right choices for
Profitable goods for a bakery Lire la suite »
Si vous êtes un professionnel du monde de la boulangerie, vous pouvez vous fier à l’expertise de BRO pour enrichir vos connaissances ! Notre organisme de formation accompagne les boulangers, mais également les restaurateurs et les hôteliers dans l’apprentissage de la fabrication de pains au levain pour élargir leur gamme de produits et proposer un axe
Formation au pain au levain au Luxembourg pour professionnels 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.
