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 ? Read More »
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 Read More »
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 ? Read More »
Do you run a restaurant, hotel or bakery in Glasgow and want to offer new products to your customers? BRO can help! Our team of French pastry chefs has extensive experience in the manufacture of sourdough products. Based on our knowledge and our desire to pass on our love of the product, we now offer
Sourdough class in Glasgow Read More »
Are you interested in sourdough bread? Bread made with sourdough has many advantages, such as improved digestibility for certain gluten intolerances. But whether you’re an individual or a professional, you may be asking yourself a crucial question about the preparation of this type of bread: its shelf life. To help you, BRO, an expert in
How long does sourdough bread last ? Read More »
If you’ve already mastered the basics of working with sourdough, you may know how to handle the product, make it and use it in a few recipes. And if you’re a bakery professional, you may have realized that sourdough is a real growth area for your bakery. As a solution to gluten intolerance, sourdough can
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If you’re thinking of expanding your bakery’s product range, you’re spoilt for choice with all the recipes devised by professionals over the decades. One of the most popular is panettone. A traditional brioche originating from Italy, panettone is, in its classic recipe, a brioche incorporating candied fruit. BRO, which specializes in panettone production, recommends this
Panettone shelf life Read More »
An iconic Italian cake, panettone is now exported all over the world, and has even made its way to the United States. But if you’re a restaurant owner, baker or hotelier, perhaps you’d like to offer this tasty product to your customers? If so, you might be wondering how panettone is prepared. BRO can provide
Panettone course in the USA Read More »
When preparing sourdough bread, you may have many questions about the technical aspects of this practice. And one point that often comes up is that of fermentation. Sourdough preparation involves fermenting the yeast and lactic acid bacteria contained in the dough. So you may ask : how ferment sourdough? BRO, specialist in the field, tells you
How long to ferment sourdough ? Read More »
Are you a catering professional, baker or hotelier looking to learn new ways of working? If so, BRO is your reference! As an organization specializing in training for professionals in the food industry, we not only provide on-site training, but also support you with a consulting service. And if you’re thinking of switching to sourdough
Sourdough course in London 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.
