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    Stand & Overrun

    Modern pastry cream 35% fat, the perfect mariage between high yield and excellent firmness.

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    The best allround cooking cream for you as a professional.

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    Caramel Pecan

    Choux dough with craquelin, italian buttercream with pecan, and caramel sauce

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    Hazelnut coffee entremet

    Hazelnut praliné, italian buttercream with hazelnut and chocolate crumble

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    Debic wants to make the difference

    We are continuously working towards a fully sustainable dairy chain. Find out how Debic does it.

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    Debic wants to make the difference

    Production scale up helps bakers innovate

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

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    Production scale up helps bakers innovate
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Debic is part of

FrieslandCampina Professional
Home Techniques for bakers

Techniques for bakers

Popular techniques for bakers to improve your creations.

22 techniques
Decorating with cream - technique | Debic

Decorating with cream

Decorating cakes and other pastries with whipped cream
Mousse - technique | Debic

Mousse

Mixing mousse for fillings and other pastry
Whipped Ganache

Whipped Ganache

Try out this technique for Whipped Ganache with our Stand & Overrun.
Aerating cream with machine - technique | Debic

Aerating cream with machine

Creating whipped cream with a whipping cream machine
Step 5

Mousses & Creams with fruit purée

Try our technique for creating light Mousses and Creams with...
Mixing Batter - technique | Debic

Mixing Batter

Mixing batter for cake
Filling - technique | Debic

Filling

Filling eclairs with whipped cream or other fillings
Incorporating butter - technique | Debic

Incorporating butter

Incorparting butter into dough for brioche
Masking - technique | Debic

Masking

Masking cakes or other pastry
Black glaze - technique | Debic

Black glaze

Glazing cakes and pastries
Butter crème - technique | Debic

Butter crème

Whipping butter crème for decorating pastry
Black glazing - technique | Debic

Black glazing

Preparing a long-lasting black and consistent glaze
Colored glaze - technique | Debic

Colored glaze

Glazing cakes and pastries
Laminating - technique | Debic

Laminating

This technique shows you how to laminate dough for puff past...
Butter cream based on egg yolk - technique | Debic

Butter cream based on egg yolk

Basic technique for making an egg yolk based butter cream
Butter cream from a composition - technique | Debic

Butter cream from a composition

Basic recipe for making butter cream
Whipping cream with mixer - technique | Debic

Whipping cream with mixer

Creating whipped cream with a standing mixer
Stable and freezer-resistant bavarois - technique | Debic

Stable and freezer-resistant bavarois

Crème pâtissière - technique | Debic

Crème pâtissière

Choux pastry - technique | Debic

Choux pastry

Colored glazing - technique | Debic

Colored glazing

Preparing a long-lasting and consistent glaze
Butter cream based on parfait - technique | Debic

Butter cream based on parfait

Simple and quick way to make a very light buttercream
Showing 22 out of 22 techniques
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