Debic inspiration
Looking for new ideas or inspiration for your business? Find tips and tricks from professional chefs and bakers or patissiers in our blog.
Caramelised cream as a surprising base
Using caramelised cream as a base for a cream sauce allows you to make dark sauces with new flavours without having to add broth for that umami flavour.
“We need to keep learning and growing”
Attila Meinhart is head pastry chef at the famous Four Seasons Hotel Gresham Palace in Budapest. The love of sweets is in his genes.
Debic’s sustainable approach
Sustainable techniques and ingredients are essential in your work as a professional in the hospitality industry. Debic helps you make the right choices.
Baking a difference!
Sustainable ingredients are an essential part of your bread, pastries and chocolate these days. Debic helps you make the right choices.
Meat substitutes increase your margin
By using more vegetables and less meat or fish on the plate, the cost of your dishes will be lower and the margin higher.
“This crisis emphasizes the importance of health”
Life is tasty! That is the motto of pastry chef Sandrine Baumann-Hautin. She shares with Debic her experiences during the first year of the coronavirus.
One hundred per cent trust in Debic butter
The Spanish pastry chef Daniel Álvarez loves to work with Debic butter. He can trust the technical and traditional creamery butters in every circumstance.
Summer dishes
In your head and on the plate, you can travel every day. With these sunny recipes, you can take your guests to most delicious places.
Caramelising cream under pressure
In a pressure cooker, you can raise the temperature and speed up the cooking time, allowing the cream to caramelise without a lot of liquid evaporating.
Making your own marshmallows
Marshmallows are something you find in a sweet shop or supermarket rather than at a patisserie. But this technique belongs to the pastry chef’s trade!
Street food as a source of margins
Since the coronavirus, we are all looking for new sources of margins. Street food offers a good deal of inspiration.
The comeback of the tartelette
One of the interesting outcomes of the pandemic is the comeback of tartelettes. A golden crust that serves as the base for a wide range of creations.
Inspiration for Easter
The best thing about Easter? It is always a time for indulgence. Read on to get inspired by Easter traditions all across Europe and discover our recipes.
Margin on takeaway meals with Debic
It’s important to make margin on takeaway. We give you an insight on how to increase margin for different dish components, and share some takeaway recipes.
Cookies 'on the go'
The ultimate sweet indulgence 'on the go', cookies. Do you want to want to discover how to make margin with this snack?
Food to power your team
The ultimate dishes for your staff in just 15 minutes. Do you want to discover how you can prepare a healthy dish for only 3 euros per person?
How to boost your business with Valentine
Many people are inspired by Saint-Valentine. That's why we created some Valentine recipes: do you want to get inspired?
2021 wishes from our Debic Ambassadors
Curious to know what our Debic ambassadors are hoping for in 2021? Read on to discover their new year’s wishes!
Le Croquet
The croquette is an age-old product that has stood the test of time. Discover our salpicon recipe for the base together with some inspiring recipes.
What to sell or serve for Christmas dessert
There are a number of different ways for bakers or pastry chefs to give the last course of the holiday dinner that extra dimension. Discover how real classics can give a boost to your sales.
The perfect menu for the festive season
We selected some festive dishes that are suitable for eating in as well as takeaway or delivery. Including practical tips for preparing a menu with a smaller staff, that your customers can finish at home.
Fermentation
Fermentation is a simple, ancient cooking technique that balances science, magic and above all, adventure. In this piece we explore the many possibilities of micro-organisms such as fungi and bacteria to develop new flavors and textures in a controlled way.
Jellies and gels: the new fruit
Fruit is one of the most commonly used decorations on pastries, cakes and desserts. At any time when the fruit is not at its best or abundantly available, you can opt for an alternative such as jellies or fruit based gels.
Modern glazing
Glaze are the final shiny touch for your creations. Transparent, dark or sparkling. Discover our recipesand tips for the perfect glazing.
Food plating: today's trends
We would like to shed light on some of the principles behind food plating and show you how to present your sauces in numerous attractive ways.
Get to know Nicolas Arnaud
Born in France, Nicolas Arnaud opened the doors to his pastry shop in Brussels, Belgium, in 2012. Get to know this Debic Ambassador and discover his signature recipe.
Mousse
The most classic way to give structure to a dish: the mousse. Discover our step by step technique and get inspired by our recipes.
Gelatin
Gelatin (E411) is a natural ingredient derived from collagen taken from animal body parts. It’s colourless, translucent, flavourless type is used in the food industry for jellifying soft and liquid preparations.
Foodpairing
Food professionals are always looking for the best combination of ingredients. Foodpairing is the scientific method to identify the ingredients that go well together.
Caramel: The golden seduction
Today caramel is used around the world for flavouring, as a filling or topping and for the professional industry. Discover more on this all-time favourite.
Infusion
Dairy products will very quickly absorb other flavors from their immediate environment. Infusion is a simple technique to prepare tasteful creams.
The secrets of ice cream
Selling ice cream offers opportunities. Debic asked ice cream ambassadors Carles Soler (Spain) and Pascal De Deyne (Belgium) their vision on this delicacy.
Serving ice cream in your restaurant
Ice cream is the most chosen dessert in restaurants. Discover how making ice cream will boost your creativity and is really profitable for your business.
Jorran Musters
"Debic Culinaire is a perfect match with our artisanal cuisine"
Create dessert magic
The source of your creativity and inspiration as a chef is, of course, very personal. But how do you use this inspiration to create an exciting dessert? Using the Royal Casino dessert (below) as a reference, learn how you can engineer your own dessert to
Paul Veldt
“The quality of Debic cream is super and I can rely on it being consistent.”
Running a sustainable business: tips & tricks
Doing business these days also implies being sustainable, especially in the food industry. We collected some tips & tricks for restaurants or pastry shops.
Glazes and piping techniques for whipped cream
Together with Belgian pastry chef Willem Verlooy, we tested new piping techniques and refined some popular recipes to glaze your entremets and pastries.
How to boost your business : Menu Engineering
Your menu can be a useful tool. Read on to learn how using smart strategies and layout techniques can help optimise your menu and boost your business.
Baking for summer: make the most of you assortment
As soon as the sun comes out, clients like to eat outside. As a baker you can offer a range of delicious creations to make these moments extra special.
Barbecue techniques in a professional kitchen
Barbecueing has become much more than baking hamburgers on a grill. (Re)discover a few basic techniques on the barbecue in this article.
Debic, quality you can trust
Dairy products of the highest quality, developed for professionals: that is what Debic stands for. Discover how we guarantee you that unsurpassed quality.
Tasty snapshots of your creations
Social media is essential to interact with your customers. But this requires attractive photos of your creations. We asked advice from photographer Kasper van 't Hoff and pastry chef Niek Bossaert.
Debic desserts for takeaway
To cater to their clients, chefs are looking for takeaway and home delivery options for their dishes, including their desserts. Read on to discover how Debic is helping them out with this Takeaway Dessert concept.
Baking the best of it: bakers and pastry chefs on coping in times of corona
Debic reached out to professional pastry chefs at home and abroad to find out how they are coping in times of corona.
Coping with corona: how the hospitality industry is dealing with the COVID-19 crisis
Debic reached out to professional chefs at home and abroad to find out how they are coping in times of corona.
Tips for reopening your business after lockdown
Discover our tips and advice on dealing with kitchen staff, setting up your eating area, organizing service and ultimately creating a safe customer experience during times of crisis.
The challenges of bakers in times of coronavirus
The challenges of bakers in times of coronavirus: how to generate additional turnover?
A summertime favourite: strawberries
Strawberries are indispensable in the pastry world. Discover all about it in this article and get inspired by a fresh creation with this juicy red fruit.
Cooking Asparagus in Butter
Discover how to prolong the asparagus season with this simple technique that also preserves all the flavours of this noble vegetable.
