Industrial food packaging: how to choose the right materials for your production line?
Industrial packaging in the food and drink sector is much more than just a container. Indeed, it protects...
Clean label in the processed food industry: definition, challenges and how to adapt your manufacturing process?
One in two French people now read product labels. 93 per cent of manufacturers have made this a...
Industrial bakery: how to choose a supplier and optimise production?
Industrial bakery is one of the most demanding sectors of the French agri-food industry. Indeed, purchasing managers and...
Frozen Vacherin: how can you ensure successful assembly and demoulding in production?
Vacherin ice cream features on the menu every season, but remains one of the most challenging desserts to...
Silicone baking moulds and professional bakery equipment: how to choose the right supplier for your kitchen?
Choosing the right professional bakery equipment is one of the most important decisions you will make for your...
Types of flour and their uses: the complete guide for bakers
Understanding the different types of flour and their uses is essential for every professional baker and pastry chef....
What is invert sugar? Definition and uses in baking
Invert sugar is a discreet yet essential ingredient in professional pastry-making, chocolate-making and ice-cream-making. It is found in...
Cartmel sticky toffee pudding: how to master this British classic in your bakery?
Cartmel sticky toffee pudding stands as one of the most iconic desserts in British pastry. Born in the...
Mirror glaze: how to create your signature desserts?
Mirror glaze has become the visual hallmark of contemporary desserts. With its striking shine and instant ‘wow’ factor...
Trendy ingredients in patisserie for creating an iconic signature dessert
In the world of patisserie, a signature dessert is no longer defined solely by its indulgence. The creations...
Kalamansi: how to create a successful dessert or sweet treat in a professional kitchen
The kalamansi has now established itself as an essential citrus fruit in professional patisserie. Highly sought-after for its...
Custom silicone moulds: the comprehensive guide for professionals and manufacturers
Do you need a bespoke silicone mould for your production line? Whether it’s a unique shape for the...
Pastry moulds for bakeries: the professional buying guide to producing more and better
The brioche is one of the products with the highest profit margins in the bakery and patisserie sector....
Professional bread tins: silicone or fibreglass – a comprehensive guide for bakers
Professional bread tins: silicone or fibreglass – the complete guide for your bakery Baguettes, hamburger buns, sandwich loaves,...
Professional ice cream moulds and silicone entremets: the complete guide for your summer
Professional guide Professional ice cream moulds and silicone entremets for your kitchen From artisan kitchens to intensive production...
Maillard reaction: Should I use a silicone or metal mold for madeleines?
In the world of baking and pastry-making, the recipe isn’t the whole story. Two bakers can use exactly...
Charlotte silicone mould: an original creation designed in collaboration with Mathieu Blandin, world pastry champion
En pâtisserie professionnelle, la forme d'un entremets n'est jamais choisie par hasard. Elle résulte d'une réflexion sur l'esthétique,...
The best professional silicone moulds to boost sales in 2026
In the bakery and patisserie trade, the shape of a product is no mere detail. It is often...
Maé Innovation, partner of the 2026 final of “La Meilleure Boulangerie de France”
Maé Innovation, as a bakery equipment supplier, is a partner of the 2026 final of La Meilleure Boulangerie...
Pastry Training: Which path is right for you?
Whether you are a young person considering pastry as a first career, an adult wishing to change careers...
Bakery refrigerated display case: how to choose the right one?
The refrigerated display case is much more than a simple storage unit. In the bakery and pastry industry,...
What is the baking time for cannelés in a silicone mould?
The cannelé bordelais is a capricious pastry. Its success depends almost entirely on a precise duo of time...
Tea and patisserie: which pairings to elevate your desserts?
There is an art to wine pairing that sommeliers have codified for centuries. Less known, but just as...
Bakery production standards for a compliant workshop
What are the standards for a bakery laboratory? Whether you are opening a new bakery, expanding your existing...
Obtaining the ‘Maître Restaurateur’ Title: A Profitable Investment for Your Business?
In a traditional catering sector weakened by the crisis (15 to 20% drop in footfall post-Covid, 25 to...