How to line a tart ring without tearing the pastry ?
En bref Your pastry tears at the corner, the sides slump in the oven, and you start again....
What can you use instead of baking beans? 6 solutions
En bref The pastry is rolled out, the oven is hot, and the tub of baking beans is...
How do you choose the right tart tin?
WHAT THIS GUIDE COVERS A tart tin looks like a minor decision. It stops being one the moment...
Filled chocolate candies: How can you scale up production?
Moving from producing a few small boxes to a proper production run of filled chocolate sweets changes everything:...
How to make a yule log with insert without cracking or off-centring?
An off-centre insert at the cut, a yule log that splits on release, a relief mat that fails...
Christmas chocolate moulds: what designs to produce and how to organise your festive season?
A successful Christmas season is not won in December, but back in September. The producers who settle their...
Polycarbonate mould: why does my chocolate stick or lose its shine?
Dull shells, chocolate that sticks to your polycarbonate mould, pieces that crack the moment you turn the mould...
Chocolate bar mould: choosing the right format for profitable production
Choosing a chocolate bar mould is never just a question of shape. In fact, it sets your bar...
Dough divider: how to automate bread shaping in industrial bakery?
Choosing an industrial bakery machine means making decisions post by post: mixer, dough divider rounder, moulder, proving chamber,...
Yuzu: the complete guide to this Japanese citrus fruit in baking
The yuzu has established itself as an absolute staple of modern patisserie. Highly prized by top chefs, this...
Professional Pastry Sheeter: How to Choose the Right Equipment for Industrial Bakery and Pastry Production
Professional Pastry Sheeter: How to Choose the Right Equipment for Industrial Bakery and Pastry Production? A professional pastry...
What can you use instead of eggs in a cake? 7 simple and effective alternatives
You’re well into the recipe, the batter’s almost ready, and… there’s not a single egg left in the...
Cleanrooms in the food industry: why and for whom should a controlled-atmosphere zone be implemented?
A cleanroom in the food industry is a production area where air quality, temperature and airflows are strictly...
Blast chiller : why is the choice of mould so crucial in the confectionery and food industries?
The blast chiller has become an essential piece of equipment in professional patisserie and food production. Indeed, it...
Industrial chocolate production: what equipment is needed for large-scale production?
Equipment guide for large-scale chocolate production Industrial chocolate production relies on a precise production line, where each stage...
Professional chocolate moulds: polycarbonate or silicone, which should you choose for your production?
Your silicone moulds release the chocolate without a hitch, but your products never have that shine that makes...
Modified atmosphere packaging: how does it work and why should it be adopted in food production?
Modified atmosphere packaging (MAP) is one of the most effective preservation technologies in the food industry. By replacing...
Food colouring: powder, gel or liquid, which should you choose?
Powder, gel, liquid, fat-soluble or water-soluble: picking the right food colouring is a genuine technical decision. This guide...
Hygiene in the food industry: why does your choice of equipment affect your HACCP compliance?
318 product recalls in October 2025: food hygiene is a legal requirement In food hygiene, the choice of...
Food and drink production: what mistakes should you avoid to ensure the successful industrialisation of your product?
80 per cent of food manufacturing projects fail: avoid costly mistakes In food production, the transition from the...
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 professional pastry equipment is one of the most crucial decisions for your bakery. Indeed, each piece of...