Debic is made for professional hands. Get inspired by the stories of professional chefs and bakers and discover how Debic has helped them to boost their creations.
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.Stories
In good hands with your challenges
For whatever your challenge: we have the solution for you. You are in good hands with Debic.
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 Italian chef Rocco de Santis is a ‘work in progress’
Fresh pasta, creamy desserts and dishes with the taste of the sea. Chef Rocco de Santis takes his Italian roots along to every kitchen in which he cooks. At present, he is working as Executive Chef at Santa Elisabetta, a restaurant in the Byzantine Pagliazza Tower, inside the Brunelleschi Hotel in Florence, for which he earned two Michelin stars.
The new ice cream age
Master ice cream maker Hidde de Brabander looks at the future
‘If you’re average, you’ll lose the game’
The Spanish chef Vincente Rodriguez teaches himself to cook by endlessly watching and tasting. Gradually, he developed his own signature.
Classic cream puff deserves a modern and tasty twist
Cream puffs: the round version of the world-famous éclairs. They belong in the internationally renowned series of macarons, croissants and millefeuilles.
With Debic's step-by-step plan you can create sauces with an explosion of flavour in three simple steps.
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.
Easter egg techniques
The shape of an egg is known to everyone. But as a chef you can bring an egg in different shapes! We cover a number of techniques and addings so you can give the eggs a nice twist during Easter.
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.
As a chef, can only present the most beautiful dishes with the best appearance if you are fit. Shape is about health, but also about content. Debic helps you perform in optimal shape.
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
Tasty wishes from our Debic ambassadors
Freshness and pure flavours make a difference
Constant innovation to stay at the top
According to Bernard Proot, owner of patisserie DelReY in Antwerp, for a long time nothing was more beautiful than making products that enjoys the consumer.
“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.
“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.
“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.
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.
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!
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.
"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
“The quality of Debic cream is super and I can rely on it being consistent.”
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.
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.
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.
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.
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.
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.
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.
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.
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.
The challenges of bakers in times of coronavirus
The challenges of bakers in times of coronavirus: how to generate additional turnover?
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.
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.
There are excellent convenience products on the market. For example, they enable you to make the tastiest finger food in no time at all.
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.
Glaze are the final shiny touch for your creations. Transparent, dark or sparkling. Discover our recipesand tips for the perfect glazing.
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.
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 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.
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.
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.
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?
Dairy products will very quickly absorb other flavors from their immediate environment. Infusion is a simple technique to prepare tasteful creams.
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.
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.
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.
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.
Food professionals are always looking for the best combination of ingredients. Foodpairing is the scientific method to identify the ingredients that go well together.
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.
The most classic way to give structure to a dish: the mousse. Discover our step by step technique and get inspired by our recipes.
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.
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.
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?
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?
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.
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.
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.
Minidesserts: easy and tempting!
How do you make sure you save enough time in the kitchen for a spectacular finale? And how do you tempt your guests to make a sweet decision?
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.
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.
Pizza and pasta as a source of margin
Pizza and pasta are an excellent source of margin. And you can even give a surprising Asian twist to these Italian classics.
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!
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.
Baking a difference!
Sustainable ingredients are an essential part of your bread, pastries and chocolate these days. Debic helps you make the right choices.
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.
Caramelised vegetables add flavour
Caramelised vegetables serve as a lovely basis for vegetarian soups and vegetarian cream soups. You can caramelise vegetables by using a pressure cooker.
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.
Christmas: tips for professional chefs
The streets and shop windows are adorned with lights and decorations. Homes and balconies are decorated and Christmas is in the air. The time has come for business dinners and evenings spent with friends and family in restaurants exchanging greetings and gifts. Horeca professionals cannot be unprepared for what is perhaps the most important time of the year!
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.
Let’s go wild!
Economie culinaire by Cauderlier describes rarely used techniques, especially for cooking game. Time to rediscover these centuries-old techniques!
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.