1-day package
The course alternates theory sessions and tastings based on different implementations and generic recipes to explore, compare and taste different textures.
Objectives
- Understanding the water mechanism (Aw)
- Identify the various texturizers, sugar families and culinary aid , as well as their origins and functions
- Choose the right functional ingredient for your recipe or manufacturing process
- Knowing how to use texturizers
- Discover new ingredients in line with current trends (vegan, less sugar, less fat, clean label, etc.).
Valuation
Technical MCQs at the beginning and end of the session and round-table discussion. Online satisfaction questionnaire at the end of the course.
Planned resources
Training room, PC/projector, training booklet, Louis François pastry laboratory and ingredients.
Next sessions
July 8, 2025
August 26, 2025
September 16, 2025
October 28, 2025
November 4, 2025
December 9, 2025
