Si vous êtes un professionnel de la boulangerie cherchant à étoffer sa gamme de produits, vous pourrez envisager de vous tourner vers le panettone au levain. Produit premium, pouvant être vendu tout au long de l’année et pouvant vous aider à vous démarquer de vos concurrents aux alentours, le panettone a des atouts indéniables pour un […]
Durée de conservation d’un panettone Lire la suite »
With BRO, train your bakery teams in sourdough bread preparation and expand your product range! Prized as a premium product, and increasingly sought-after because of its suitability for certain gluten intolerances, sourdough bread can really change the experience of your bakery, adopting a new positioning of quality and authenticity. And so that your teams can
Sourdough bread course in Ireland for professional bakers Lire la suite »
Boulanger passionné, vous souhaitez concrétiser votre rêve en fondant votre propre établissement ? Plusieurs précautions et bonnes pratiques seront alors à observer pour que cette création d’activité se déroule dans les meilleures conditions. En effet, si ouvrir une boulangerie en 2025 est tout à fait faisable et peut même vous permettre de créer une activité particulièrement
Ouvrir une boulangerie en 2025 Lire la suite »
BRO supports professional bakers, restaurant owners and hoteliers in upgrading the skills of their teams with a sourdough bread course in Berlin designed for experts in the field. By training your teams to make sourdough bread, you can offer your customers a differentiating product, synonymous with know-how and adapted to specific diets. In the long
Sourdough bread course in Berlin for professional bakers Lire la suite »
Les pains que vous fabriquez présentent une mie trop dense ? On parle alors de mie de pain compacte. Peu aérée, la mie compacte s’éloigne des standards attendus par les consommateurs. Mais alors, si vous êtes boulanger professionnel, obtenir une mie aérée est impératif pour que vos clients soient tentés d’acquérir votre baguette. Dans cette optique,
Comment aérer la mie de pain ? Lire la suite »
Would you like to get an open crumb that’s appetizing to the eye and to the palate when making your breads, whether sourdough or not? It’s a real art! Alveolating bread is a more complex task than it seems, but one that can be influenced by a number of factors. So, if you’re wondering how
How to get an open crumb in bread? Lire la suite »
En tant que boulanger, si la sélection des recettes a évidemment son importance, leur réalisation passe avant tout par le choix d’ingrédients et de matières premières de qualité. Et dans cette optique, un incontournable de la préparation du pain est évidemment la farine. Qu’elle soit à partir de blé ou d’autres céréales, la farine est
Les avantages de la farine de meule pour la fabrication du pain Lire la suite »
Would you like to expand your bakery’s know-how and train your staff in sourdough bread making? Then you’ve come to the right place! Thanks to the expertise of BRO’s French bakers, you can give your establishment a new lease of life! Specialized in training professionals, we travel to professional sites all over the world to
Sourdough bread course in Manchester for bakers Lire la suite »
Pour les boulangers, restaurateurs ou hôteliers exerçant dans le Valais, BRO propose une formation sur mesure de 5 jours pensée pour vous donner toutes les bases et connaissances nécessaires à la fabrication de pains au levain. Que vous disposiez d’un établissement dans un domaine skiable ou au plus proche des terres, ne manquez pas l’opportunité
Formation au pain au levain dans le Valais pour professionnels Lire la suite »
Are you planning to start making new bread recipes for your establishment, but want to reach new customers at the same time? Then one option to consider is to turn to the manufacture of breads adapted to the diets of people wishing to reduce their gluten intake or who are intolerant to it. And with
Which bread has the least gluten ? 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.
