Texture study

Texture study

1-day package

1-day package

The course alternates theory sessions and tastings based on different implementations and generic recipes to explore, compare and taste different textures.
LF-Clients@10x

Objectives

  1. Understanding the water mechanism (Aw)
  2. Identify the various texturizers, sugar families and culinary aid , as well as their origins and functions
  3. Choose the right functional ingredient for your recipe or manufacturing process
  4. Knowing how to use texturizers
  5. Discover new ingredients in line with current trends (vegan, less sugar, less fat, clean label, etc.).
LF-Formations@10x

Valuation

Technical MCQs at the beginning and end of the session and round-table discussion. Online satisfaction questionnaire at the end of the course.

LF-Tablier@10x

Planned resources

Training room, PC/projector, training booklet, Louis François pastry laboratory and ingredients.

Next sessions

September 16, 2025
October 28, 2025
November 4, 2025
December 9, 2025
January 13, 2026
February 24, 2026
March 17, 2026
April 14, 2026
May 12, 2026
June 9, 2026
July 5, 2026
August 25, 2026
September 15, 2026
October 13, 2026
November 17, 2026
December 8, 2026
LF

Place of work

Société Louis François
Marne-la-Vallée (77)

Prerequisites

Learn the basic techniques of cooking, pastry-making, chocolate-making, ice-cream-making...

Public

Gastronomy professionals (Chef, R&D. ..)

Rate

650 per person
Our training courses are exempt from VAT*.

Accessibility

Accessible for people with disabilities.
Trainees with disabilities are invited to contact our disability advisor (Nathalie DENECE - 01-64-62-74-32) if they require special assistance.

Language

French

Terms and conditions

Depending on availability, we will send you a registration form and a training file.

LogoQualiopi-WithMarianne_1 Qualiopi-certified training courses and possible reimbursements
training courses



Louis François

Customized training 

100% French expertise and know-how

Qualiopi-certified training

An overall rating of 4.7/5

based on 46 questionnaires

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