Business tips

One dough, infinite possibilities

Make one dough the basis of several products in your range. That gives peace of mind in the bakery and still enough variety in your display.

Fillings Galore!

Together with Debic let's take a brief look at the composition of a classic entremet and how to construct it in a surprising but rational way.

Swedish national team's sweet success: The honey monster Josefine Pagander

Interview with Josefine Pagander, Swedish national team's representative at the 2024 Coupe Europe de la Pâtisserie.

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.

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.

Love for speculaas culminates in a book

My Love for Speculaas by Brenda Keirsebilck.

Perfecting the process with the right supplier

Young Spanish chef Carlota Claver feels supported by her family in her work and by her guests, who go home feeling satisfied after eating at her restaurant.

‘My mission is to make French patisserie loved among a broad Asian clientele.’

Meet Chef Loi Ming Ai, a pastry chef blending French patisserie with Asian flavours to create unforgettable experiences.

Christmas traditions and innovations

Play with traditions and innovations for Christmas. Choose a menu brimming with traditional preparations and add a special touch.

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.

Deconstruction

In culinary terms, to deconstruct means to break apart and then reconstruct in a new manner.

Pastry Chef Carlo Midiri: Where Passion Meets Perfection

Carlo Midiri’s passion drives him daily at Patisserie George Vis. As Dutch Chocolate Master, he relies on Debic to help him pursue perfection, every time.

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.

Fusion and molecular cuisine: Trend, fad or culture?

This article take you on a journey through the globalization of kitchens. Are these merely a trend or fad, or a cultural symbol that will still lie ahead?

‘My products are easy to make, but hard to copy.’

Delve into the world of renowned pastry chef Frank Haasnoot, whose creations captivate both colleagues and consumers alike. With a philosophy centered on simplicity and craftsmanship, Frank's innovative products are challenging to replicate.

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.

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.

Modern glazing

Glaze are the final shiny touch for your creations. Transparent, dark or sparkling. Discover our recipesand tips for the perfect glazing.

Petit-fours

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!

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.

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.

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.

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.

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.

Finger-licking good

There are excellent convenience products on the market. For example, they enable you to make the tastiest finger food in no time at all.

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!

Ferry van Daal

Changing food culture? In response to the demand for more varied food, Ferry likes to cook with Debic Culinaire Végétop.

Paul Veldt

“The quality of Debic cream is super and I can rely on it being consistent.”

Production scale up helps bakers innovate

To challenge himself, Simone Devasini adds new products to his range every month.

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.

"Everybody wants accessible high-quality pastry"

Founders Michał Iwaniuk and Maciej Wisniewski wants to make high-quality patisserie accessible to everyone in a beautiful setting.

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.

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.

Five reasons to elevate your dessert menu

Boost profits and guest satisfaction with desserts. Discover five compelling reasons to elevate your menu and maximise margins.

A glimpse into the future with Jean-Michel Perruchon

Crunchy sweets, eat mindfully

Adding something crunchy makes your patisserie surprising, full of flavours and perfectly finished.

Perfecting the process with the right supplier

Young Spanish chef Carlota Claver feels supported by her family in her work and by her guests, who go home feeling satisfied after eating at her restaurant.

Meet the Debic Ambassadors from Asia!

Indulge in Exquisite Asian-Inspired Creations by our Renowned International Pastry Chefs!

Mouth-meltingly good: Choosing the right technical butter

Discover the versatility of butter in bakery products. Learn how Debic's technical butters ensure consistent quality and optimize your baking process.

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.

Cream techniques

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.

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.

Sweet sandwich parfaits

Based on a combination of international cuisines, Debic introduces tasty sandwiches, but in the form of sweet parfaits. A wink to the colourful streets of Asia, where a tasty snack is never far away.

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.

Piping techniques: Easy pastry makeover tips

By piping whipped cream with different nozzles, you give your pastries and cakes a modern look. With a small investment, you can create a whole new look.

Pâtisserie Bevernaege in Schaerbeek

Jérémy Bevernaege relies on Debic Stand & Overrun to perfect his mousses and pastries, ensuring every creation is a testament to his dedication to quality.

Master the art of flavoured creams

Discover our recipes for smooth, airy flavoured creams with endless possibilities using high-quality bases and delicious flavour additions!

Classics reinvented

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.

Classic patisserie with a Malaysian twist: Voilà brings world-class patisserie to Asia

Since winning the Coupe du Monde de la Pâtisserie (World Pastry Cup) in 2019, Otto Tay and Loi Ming Ai, their victory led to their own online patisserie shop: Voilà. ‘Now everyone can finally taste our creations.’

“You first have to learn how to walk before you can run”

Father Marco Arkesteyn (54) is quite certain that his son Arjan (20) will succeed him at the bakery Inde Soete Suikerbol in Burgh-Haamstede.

Nicolas Barbet praises Debic cream for its value for money

Nicolas Barbet, founder of Récréation Sucrée, indulges in chocolate, marshmallows, and macarons, pushing daily for perfection and true excellence in Lisieux.

Beyond the Plate: The surprising truth behind ingredients like Sunflower Cake

Think you know your ingredients? Uncover surprising facts and let our experts answer your burning questions!

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.

The new ice cream age

Master ice cream maker Hidde de Brabander looks at the future

From passion to profession

Otto Tay: Malaysian pastry chef who turned his love for baking into a thriving career. Discover his journey from winning World Pastry Cup to opening Voila pastry shop.

What happened in the Horeca world in 2022?

Weastern desserts and vegetable desserts are the horeca trends of 2022.

“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.

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 menu tips for a smaller staff and meals that your customers can finish at home.

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.

Summer butter and winter butter

Butter is one of the most versatile fats we have and a major source of flavour in a wide range of bread and pastry products. The composition of butter varies throughout the year. To start with, you have summer butter and winter butter. Additionally, Debic also developed performance butters, which have the same solidity and elasticity all year round.

Keeping calm in the heart of Amsterdam

Chef Robert Hoffman never ceases to be amazed by the amount of people lining up in front of his door.

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.

The Paradox: Guilt-free indulgement of pastry with Asian superfood

From matcha to ginseng, Asian superfoods inspire pastries that balance indulgence, flavor, and a mindful touch of wellness.

Infusion

Dairy products will very quickly absorb other flavors from their immediate environment. Infusion is a simple technique to prepare tasteful creams.

‘Pastry chefs talk with their hands.’

From learning about baking from his mother to winning prestigious awards, Michal's passion for "hautepatisserie" shines through every creation.

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.

Efficiency in patisserie: Ducobu's lessons from the crisis

Marc Ducobu, Belgian pastry chef's secrets to thrive amid rising costs and energy crisis

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 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.

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.

"Everything is about working quickly, efficiently and profitably"

Kim Vandierendonck and Jordy Vanderwee, owners of Harbour’s Kitchen in Bredene, Belgium, are constantly looking for smart solutions to get at least the same work done in less time with fewer staff.

Celebrating December with Debic

Celebrating December with Debic with some inspirational but easy pastry recipes.

Polish perfection

"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!"

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.

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.

Torture your food

Explore exciting uses of blowtorch in professional kitchens. Discover the evolving trend and innovative preparations.

Savouring the unexpected: Herman Cooijmans' culinary masterpiece

The young chef at restaurant Eden* in Valkenswaard was awarded a Michelin star when he was barely been a year in the business for his eccentric culinary experimentations.

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.

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.

Which butter for which pastry?

Choosing technical vs traditional butters with Spanish pastry chef Daniel Álvarez

"Constant ingredients give us time and peace of mind"

Cheese sticks are in high demand at Bakkerij Beerse in the province of Noord-Holland

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?

Debic: main partner of the Pastry World Cup

For over 20 years, Debic has been a proud partner of Coupe du Monde de la Pâtisserie, where it was decided which country and chefs makes the best pastry.

Interview with Painture: Perfect Pastry Requires Hard Thinking

Discover Painture, a top Belgian pâtisserie crafting artisan breads and pastries with passion, purity, and precision since 2006.

Time for sustainability

We from Debic think it is time for Sustainability! We give you our tips and tricks!

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.

Quick dessert fillings for your bakery

Debic liquid desserts like Panna Cotta or Crème brûlée are smart solutions to make high-quality desserts quickly.

Win over the next generation of bakery lovers

Attract younger customers to your bakery with six smart tips. Boost appeal through convenience, plant-based options, and lifestyle-driven choices.

"It is easier to work with high-quality ingredients"

At the first edition of the World Chocolate Masters in Poland, Mirosław Koś won the title of Master of Chocolate Creativity.

Varissara Prompim: Crafting Excellence and Sharing Knowledge at The Varis in Bangkok

Varissara Prompim uses Debic whipping cream to craft exquisite pastries at The Varis in Bangkok, where sharing knowledge is valued more than salary, inspiring growth.

How do you whip the perfect cream?

Learn how to whip the perfect cream with easy steps and tips

Savouring the unexpected: Herman Cooijmans' culinary masterpiece

The young chef at restaurant Eden* in Valkenswaard was awarded a Michelin star when he was barely been a year in the business for his eccentric culinary experimentations.

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!

A twist of fate: How Dutch chef Maurice Petitjean's Pattiserie began with a Berlin plan gone awry

Dutch Chef Maurice Petitjean has created Parisian perfection in Rotterdam Pattiserie.

Searching for the right balance between comfort and quality every day

Today’s main challenge for French baker Carl Brodin is the price of his products.

Lipsticks

Surprise your customers with these beautiful longueurs lipsticks with the Debic.

Hallo Halloween!

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.

JY FOOD LAB: Pastry art with french techniques and asian flavours

JY FOOD LAB in Malaysia stimulates all senses. Pastry chefs Jer Yenn and Jia Yi blend French techniques with Asian flavors for elegant creations.

Flan-tastic treats!

Elevating the classic dessert experience.

Chef Gee: Passion, Precission and Perfection

Blending Thai tradition with global influence at Geelicious Bakehouse in Bangkok, Chef Gee mentors talent and conquers challenges. Read his interview for Debic!

Baking a difference!

Sustainable ingredients are an essential part of your bread, pastries and chocolate these days. Debic helps you make the right choices.

Take advantage of these trends in 2023

Pastry trends of 2022 and the advantage of these trends in 2023.

Striving for consistent quality

Chef Daniele Rebosio breathes new life into old traditions and regional dishes from Liguria.

LA DOLCE VITA, PASTRIES IN ITALY

What does Italy try to seduce us with when it comes to baked goods? Debic went in search of ‘la dolce vita’.

“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.

Measuring Overrun and Stability

Optimize and test your cream with our Overrun and Stability tests!

Gill Walschap's journey to opening her own baking studio: Zoet by Gill

Gill Walschap opened her own baking studio in Bornem in the autumn of 2021: Zoet by Gill. She makes desserts, coffee snacks, bread rolls, and much more.

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.

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."

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.

Time-saving, workload reducing and distinctive

Swedish chef Daniel Pembert is driven by the desire to never stand still.

Pascal Molines does things his own way

Discover how Pascal Molines, a renowned Pastry Chef and MOF, masterfully combines French and Asian flavors, prioritizing craftsmanship over social media fame.

Ludovic Dupont

‘On a hot dish the foam stays in place perfectly.’ Ludovic Dupont, chef of the restaurant La Fenière, likes working with Debic Végétop.

Crèmes and crémeux: a surprisingly dreamy accent

Techniques to create soft and dreamy textures with a surprising accent to your entire assortment.

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.

The challenges of bakers in times of coronavirus

The challenges of bakers in times of coronavirus: how to generate additional turnover?

"Anyone who says it's not about the money is lying"

Chef Oskar Klanert says he is a typical example of someone who makes decisions at the wrong time.

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.

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.

Tasty wishes from our Debic ambassadors

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.

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.

“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.