Until now, the way to create a new recipe has been through researching recipe books to find out the ingredients, quantities required and techniques to achieve a good result. Common recipes used nowadays have been strongly linked to traditional recipes which limits the creativity of the professional.
The trial and error process slows down, complicates and adds an extra cost to your patisserie production.
With the B·Concept method, you can develop new recipes based on various parameters. B·Concept has been developed from a comprehensive study of ingredients, techniques, processes, phenomens and physicochemical reactions, as well as the tools and machinery involved in each recipe.
B·Concept provides freedom and creativity. Each professional can define the attributes of their creations making them unique every time.
With B·Concept, Jordi Bordas, has managed to present his ideology and personality through his creations.
The freedom to define attributes has allowed him to develop and create patisserie which is healthier, lower in fat and calories, with a more intense flavour and lighter textures which are easier to digest.
A method which helps you understand what happens within each recipe so that you can design your own recipe. This is a gift.
Best Pastry Chef in the world and Pastry chef at Celler de Can Roca
I think that this can really help evolve our profession. It can help us improve many things and solve problems when creating new récipes and desserts.
World Champion Pastry chef and Pastry chef at the Peninsula Hotel in Paris
Without experience, know-how, without a minimal knowledge of the ingredients, you either have a lot of luck or do many tests where you lose a lot of time…
Creative Director Cacao Barry
It would be wonderful to have a creative method that offers security and regularity when creating a guide, no? when inspiration strikes and you create your recipe.
Owner and gastronomic group coordinator elBarri
The method I’ve seen and you’ve taught me is a tool, a tool for creating patisserie.
Meilleur ouvrier de FranceMembre de l'association internationale "Relais Desserts"
Application of the methodology
The following charts show a comparison in traditional recipes and recipes that have had the B·Concept applied to them, according to the style of patisserie that the Pastry chef requires.
The evolved recipe has a sharper flavour without distortion of the lemon, without losing its stability and significantly reducing the final calorie content.
Chocolate mousse 65% cocoa solid
In this recipe we have removed the egg yolk and lactose so that the fat content of the mousse has halved.
Are you independent when creating your own recipe?
Do you think your patisserie offering is adapted to current consumer necessities?
Sign up for the course, Entremets through the B Concept method