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 ? Read More »
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 Read More »
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 Read More »
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? Read More »
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 ? Read More »
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 Read More »
Vous êtes un professionnel de la restauration, un boulanger ou encore le responsable d’un hôtel ? Afin de vous démarquer de vos concurrents locaux et offrir à vos clients une alternative adaptée aux intolérants au gluten, vous pouvez vous tourner vers le pain au levain. De par sa méthode de préparation, cette recette dispose de nombreux
Formation à la fabrication du pain au levain 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.
