Si vous envisagez de fabriquer du pain au levain, vous pouvez vous poser la question du choix des matières premières, et notamment de la farine. Élément indispensable à la fabrication de son pain, la farine est un des éléments les plus importants à sélectionner… mais loin d’être le plus simple au vu de la diversité […]
Quelle farine choisir pour fabriquer du pain au levain ? Lire la suite »
Do you want to maximize the profitability potential of your bakery in Dubai, or are you looking for ways to expand your customer base? Among the many options available to you, you could consider the production of new, differentiating products that are not yet widely available on the market. For example, you could consider producing
Sourdough bread class in Dubai Lire la suite »
Vous aspirez à maîtriser les moindres secrets du levain pour pouvoir fabriquer et proposer à vos clients de délicieux pains ? BRO a la solution pour vous ! Notre organisme de formation accompagne depuis 2020 les professionnels dans leur apprentissage du levain en leur fournissant toutes les informations et méthodes de travail nécessaires à l’utilisation de ce
Cours de pain au levain à Genève Lire la suite »
For professionals in the bakery sector, managing to renew and offer a complete range of products can sometimes be a real headache. Between trends, changing consumption patterns and the cost of raw materials, finding new products to offer for sale is a real challenge. But there’s one product category that’s under-appreciated today, and yet offers
Sourdough bread course in Edinburgh Lire la suite »
Pour les boulangers, la crise énergétique combinée à l’inflation a rendu la bonne gestion de son établissement plus critique que jamais. Aujourd’hui, il n’est clairement plus possible d’agir dans le flou et chaque maillon de son établissement doit être soigneusement contrôlé pour s’assurer de maintenir la rentabilité de sa boulangerie. Toutefois, ce contrôle doit également
Comment augmenter son chiffre d’affaires en boulangerie ? Lire la suite »
Are you sensitive to gluten, but still enjoy the taste of a good artisan bread as a complement to your meal or as a snack? Then you may want to look for breads adapted to your intolerance, so that you can continue to enjoy your favorite product without too much negative impact. But then, what
What is the best bread for gluten intolerance ? Lire la suite »
Consommé par une très large portion des Français, le pain est un véritable produit du quotidien qui nous accompagne dans nos repas et qui relève presque de l’habitude. Mais certaines tranches de population peuvent avoir un rapport bien différent avec le pain, et notamment les personnes diabétiques, en raison de l’indice glycémique du pain qui
Quel est le pain le moins glycémique ? Lire la suite »
Sourdough is a natural product that has been used for centuries in the preparation of various types of bread. In recent years, however, its use has become increasingly rare, and many professionals now prefer baker’s yeast. Yet sourdough has undeniable advantages that can easily be exploited by bakers, hoteliers and restaurateurs. With this in mind,
Sourdough class in Vancouver Lire la suite »
BRO est un organisme de formation spécialisé dans l’accompagnement des professionnels de la boulangerie, de la restauration ou encore de l’hôtellerie. Animés par l’amour de notre métier, nous avons souhaité fonder cet organisme pour partager nos connaissances dans le domaine du levain. Forts de nos années de pratique, de nombreuses ouvertures de boulangeries réussies et
Formation au pain au levain en Belgique Lire la suite »
Are you hitting a wall in the development of your business and struggling to exceed your current results? Unfortunately, this is a problem encountered quite frequently by self-employed professionals: the difficulty of passing a certain sales milestone. However, this situation is not irremediable. On the strength of numerous successful bakery openings in France, in this
How to improve bakery business ? 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.
