Looking for new ideas or inspiration for your business? Find tips and tricks from professional chefs and bakers or patissiers in our blog.
Sweet good bites
Sweet bites, the tiny little desserts that are a sign of ultimate hospitality, are key to draw consumers back to bars and restaurants after past year.Business tips
Crèmes and crémeux: a surprisingly dreamy accent
Techniques to create soft and dreamy textures with a surprising accent to your entire assortment.
Time for sustainability
We from Debic think it is time for Sustainability! We give you our tips and tricks!
Surprise your customers with these beautiful longueurs lipsticks with the Debic.
Love for speculaas culminates in a book
My Love for Speculaas by Brenda Keirsebilck.
Take advantage of these trends in 2023
Pastry trends of 2022 and the advantage of these trends in 2023.
What happened in the Horeca world in 2022?
Weastern desserts and vegetable desserts are the horeca trends of 2022.
Christmas traditions and innovations
Play with traditions and innovations for Christmas. Choose a menu brimming with traditional preparations and add a special touch.
Celebrating December with Debic
Celebrating December with Debic with some inspirational but easy pastry recipes.
How to measure overrun
When whipping cream, the aim is to end up with a large bowl of stiff cream that looks perfect and stays stiff.
In culinary terms, to deconstruct means to break apart and then reconstruct in a new manner.
Sommerbutter und Winterbutter
Butter ist eines der vielseitigsten Fette, die wir haben, und eine wichtige Geschmacksquelle für eine breite Palette von Brot- und Backwaren. Die Zusammensetzung von Butter variiert im Laufe des Jahres. Zunächst einmal gibt es Sommerbutter und Winterbutter. Darüber hinaus hat Debic auch Leistungsbutter entwickelt, die das ganze Jahr über die gleiche Festigkeit und Elastizität aufweist.
"Debic's culinary advisors regularly travel to Europe. Always looking for talent, enthusiasm and perfect patisserie. We also find plenty of inspiration in Poland. Polish pastry perfection: delicious!"
Chef on a journey
We speak to Frank Haasnoot in the Netherlands, where he once again has a permanent place after traveling around the world. He has worked in New York, Kuwait, Hong Kong and Taiwan, among others. An interview with a restless soul, top pastry chef and entrepreneur in heart and soul.
Stable and freezer-resistant bavarois
The bavarois is a cold and molded gelatin dessert that harkens to the ice cream bombes of the 17th and 18th centuries. Ice cream bombes were similar to ice cream cakes; they were often made in fancy molds and bavarois employs the same design feature. Bavarois were introduced in the early 19th century.
One in three guests continues with coffee immediately after the main course, research shows. Take advantage of this: with a mini-dessert with your coffee!
TEAMWORK IS THE BASIS OF EVERY GOOD BUSINESS
Teamwork makes the dream work. People who assist and help you to take your creations to an even higher level. Some top chefs talk about their vision of a successful team.
How do you whip the perfect cream?
Learn how to whip the perfect cream with easy steps and tips
There is a reason that certain dishes become classics. Some flavor combinations are simply irresistible. The only drawback: by now we know them, the tension is a bit off in that classic form. That is why we present a number of very well-known creations, but in a modern jacket.
Adapt: vegan pastry according to Australian chef Richard Hawke
Vegan pastries are an inevitable trend, just ask expert Richard Hawke. He believes that vegan patisserie is becoming the most natural thing in the world and he just might be right.
Cream gives you the opportunity to be creative with decorating cakes, tarts and other pastries. Cream also gives a lot of taste and has a positive influence on the texture. To make the most of your use of cream, we provide you with five techniques.
Les Artizans in Paris combines patisserie and gastronomy
One is a pastry chef, the other a cook. After an almost equal career, fate brings them together in Paris, where they open Les Artizans: a restaurant that has grown from both their disciplines. With perhaps the best pastries in Paris.
Give your costumers the ultimate summer taste experience
"Summer is the time to create delicious creations with fresh fruits and refreshing flavours that make your costumers daydream of holiday destinations.
We share some great recipes with you to give inspiration and make your menu summer ready."
Learn more about the different delicious cheesecakes all over the world.
There are hundreds of recipes for cheesecake, we see delicious cheesecakes all over the world.
The new ice cream age
Master ice cream maker Hidde de Brabander looks at the future
Frank Haasnoot chooses Debic Cream Plus Mascarpone
Mascarpone is a versatile product that can be used for numerous applications. In order to balance the fat content of the cheese, (pastry) chefs often add cream to mascarpone recipes. However, this can lead to curdling. That is why Debic has developed a new ready-made mix: Debic Cream Plus Mascarpone.
Mother’s day: then & the delicious now
Every year in spring, a Sunday is dedicated to mothers: Mother's Day. It is celebrated in many countries, on different dates and the perfect occasion to give mothers some extra love in the form of a delicious pastry.
Bakery traditions for easter are still 'hot'
For bakers and pastry chefs, Easter is an important production moment throughout the year. We share some tips for your business.
World-renowned pastry chef makes France’s most delicious ice cream
Meet Emmanuel Ryon. He is one of the best ice-cream makers of France, and in the 1990s won the Trophée National des Glaciers. And yet he is known primarily as a pastry chef.
Cream in all shapes and sizes
Using cream is indispensable in many different preparations in the kitchen. We use it to bind our sauces and decorate desserts and buffets. We use it in (savoury) mousses and pipe it on hot drinks. People have been using whipped cream since the sixteenth century. That means it has existed for 350 years.
There are excellent convenience products on the market. For example, they enable you to make the tastiest finger food in no time at all.
Vegan: that’s a different kettle of fish!
Baking a tasty biscuit or delicious bread roll without butter, cream or eggs? Quite a challenge for most bakers.
A glimpse into the future with Jean-Michel Perruchon
Boost your immune system
Good nutrition plays an important role, so tell your guests what ingredients you use and explain how they give the immune system a considerable boost.
Tasty wishes from our Debic ambassadors
Christmas: tips for pastry professionals
Christmas is one of the most beautiful times of the year, rich in traditions and magic. But for bakers it is also an important business opportunity.
Mascarpone: full flavour, firm shapes
For both sweet and savoury dishes, mascarpone can taste full and flatty. To make the use of mascarpone easier, Debic introduces Cream Plus Mascarpone.
“Being better every day”
The Hungarian pastry chef Zoltán Kolonics always strives to give the best of himself. Together with Debic, he looks back over the past year.
As soon as it gets dark, children put on their spooky outfits to go trick-or-treating with lights in hollowed-out pumpkins during Halloween.
Debic: proud partner of the Coupe du Monde de la Pâtisserie
The final of the prestigious Coupe du Monde de la Pâtisserie competition will be held in Lyon. Debic is a proud partner of this world-class competition.
“Ever more appreciation for local craftsmanship”
Let’s give the word to: Inspired Bakers Calvel, a Belgian non-profit association for and by bakers. The association consists of motivated professionals.
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.
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.
“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.
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!
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.
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!
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.
Glaze are the final shiny touch for your creations. Transparent, dark or sparkling. Discover our recipesand tips for the perfect glazing.
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.
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.
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.
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.
“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.
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.
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.
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.