What is bisphenol A and why does it matter for chocolate moulds?
Bisphenol A, often shortened to BPA, comes up in every discussion about food contact materials. In chocolate making,...
Food-grade silicone: all about this safe and versatile material
Polycarbonate is still the traditional material for chocolate moulds. However, it is made from bisphenol A, a substance...
Baking mat: which one to choose for your production
Every baking mat looks the same in a catalogue photo. Yet a smooth pastry mat and a perforated...
What can you use instead of baking paper in production?
Baking paper is the most discreet consumable in a bakery, and one of the most expensive over a...
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...
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...
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...
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-style sticky toffee pudding is undoubtedly one of the most iconic desserts in British baking. Originating 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 patisserie, a signature dessert is no longer defined solely by its indulgence. Creations that leave a lasting...
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 pastry-making. Highly sought-after for its...
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,...
Dessert moulds: a guide to making perfect desserts and frozen treats
Looking for the right dessert mould for your bakery? From artisan bakeries to large-scale production, Silmaé moulds by...
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...