What is the B·Concept method?

“B·Concept is a method for creating healthier, lighter and tastier recipes from scratch.”

When we make recipes, we usually resort to classic recipe books for ingredients, quantities and preparation techniques. B·Concept is an alternative, a plan B which will allow you to improve and evolve as a professional. With this method, you can formulate your own recipes from scratch with a step-by-step process.

To create this method, we have analysed raw materials, techniques, processes, physicochemical phenomena and reactions, tools and equipment that take part in the creation process of gel, creamy and airy textures.

Thanks to this method we have obtained healthier recipes that are also low-fat, easy to digest and contain less calories. Moreover, we have been able to enhance the flavour of the main ingredient, therefore maximizing its taste perception.

Now you can formulate your own recipes and design pastries according to your needs. Discover all the benefits of working with a proven methodology that gives you optimal results.


Take control of your recipes and elaborations!

Design your own pastry line.


Adapt your recipes to your customer’s needs.


Solve problems of recipe balance and stability.


Optimize your time with less trial and error attempts.


How it works?

Currently, we teach you how to formulate recipes from scratch through exclusive pastry training “Pastry according to B·Concept method”, taught by Jordi Bordas in the pastry school of Viladecans. In this training, which combines a practical and a theoretical part, you will discover what happens in each recipe in “scientific terms”. That means, what role every ingredient plays in the formula, what are the most suitable techniques to work with different ingredients, how to combine them with others and what are the physicochemical reactions that result from those manipulations. In pastry, controlling all these aspects its essential to obtain great results and textures perfectly equilibrated and stabilised. Here you can find a summary of the course´s content:

Theoretical base

To create recipes from scratch, you need a deep knowledge of the ingredients, techniques, processes and physiochemical reactions and phenomena that take place in each elaboration.

Needs

The ingredients used in the recipe will vary according to the customer’s needs (intolerances, taste preferences…) and on the chef’s needs (costs, style…).

Flavour

Once the predominant flavour in the recipe is decided, we analyse the components and properties of the ingredient (or ingredients) needed to obtain the desired flavour and its intensity.

Textures and technique textures

The textures which we work with in the B·Concept course can be grouped into three big families: gel, creamy and airy. To obtain them, it is necessary to control the gelation, emulsification and aeration techniques.

Balancing

We can balance the recipes by controlling the dry extract and the sweetness level. In order to do that, it’s essential to have a deep knowledge of the characteristics and properties of each ingredient.


If you want to know the details of the course, we recommend you this blog post, where we explain what you are going to learn day by day during the pastry course according to B·Concept method.

Let’s see an example!

Entremet Oval

One of the most interesting recipes of this creation is the mango mousse. In regard to the classis version, we have been able to:

Enhance the flavour of the main ingredient.

Stabilize completely the freeze/thaw process.

Reduce the fat to 50% without renouncing to the smoothness of the texture.

Introduce inulin as a functional ingredient.



Compare the results:

First, you have the classic recipe with 34.10% of fruit puree. If you do it and taste it, you will find that the lactic flavour overpowers the fruit flavour.

Secondly, you will find the recipe that we have formulated with the B·Concept method. On one hand, we reduced the fat from 18% to only 6% coming from the sunflower oil. Now we have a lighter and easy-to-digest recipe, with a total of 72.10% of fruit puree and with a purer and more intense mango taste.

We invite you to try these two recipes and check the results by yourself!

Classic recipe

Mango puree 10% 34.10%
Gelatin leaves 200 bloom 1.00%
Water 1.70%
Sugar 8.00%
Pasteurised egg whites 4.10%
Cream 35% 51.10%

PROCESS:

Semi-whip the cream. Set aside.
Heat the puree to 20ºC.
Hydrate the gelatine leaves with 1/3 of the puree for 20 minutes. Heat to 45ºC and add the remaining puree. Cool until it starts to gel.
Heat the water and sugar in a saucepan. At the same time, whisk the egg whites in the freestanding mixer at medium speed.
When the syrup reaches 121ºC, add to the egg whites while whisking and keep working until temperature lowers to 30ºC.
When the meringue is ready, gently fold in the puree mixture with a spatula and then, the semi-whipped cream. Use.

Recipe created with the B·Concept method

Mango puree 10% 72.10%
Gelatin 200 bloom 1.20%
Locust bean gum 0.50%
Emulsifier Natur emul 0.20%
Sunflower oil 6.00%
Pasteurised egg whites 13.00%
Inulin "in cold" 7.00%

PROCESS:

Heat the puree to 20ºC.
Hydrate the powdered gelatine with 1/3 of the puree for 20 minutes. Heat to 45ºC and mix with the remaining puree and locust bean gum using a hand blender.
Heat the sunflower oil to 20ºC and gradually stir in the emulsifier. Add the oil mixture to the puree, emulsifying vigorously with a hand blender.
Whisk the egg whites at medium speed for 3 minutes. Add the inulin and whisk for another 4 minutes.
When the meringue is ready, gently fold in the puree preparation and use.


Testimonials

  • A method which helps you understand what happens within each recipe so that you can design your own recipe. This is a gift.

    Jordi Roca - Girona, Spain
    Jordi Roca - Girona, Spain
    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 recipes and desserts.

    Julien Álvarez - Paris, France
    Julien Álvarez - Paris, France
    World Champion Pastry chef and Pastry chef at Le Bristol 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…

    Ramón Morató - Vic, Spain
    Ramón Morató - Vic, Spain
    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.

    Albert Adrià - Barcelona, Spain
    Albert Adrià - Barcelona, Spain
    Owner and gastronomic group coordinator elBarri
  • The method I’ve seen and you’ve taught me is a tool, a tool for creating patisserie.

    Franck Fresson - Metz, France
    Franck Fresson - Metz, France
    Meilleur ouvrier de France
  • For the first time I have received such a feeling of inspiration and innovation in the sense of the recipe. Not only it is taking you to a healthier self, but also breaking a very traditional and classical mindset that has been used for decades with no following reason. But we can’t stay in the past forever, we have to create the future of the healthier, tastier and more meaningful pastry with Jordi Bordas. He is creating the future for us in many steps ahead and it is my pleasure now to be a part of it now.

    Ksenia Penkina - Vancouver, Canada
    Ksenia Penkina - Vancouver, Canada
    @ksenia.penkina | kseniapenkina.com | International pastry instructor
  • I really think is the best class ever for me, Jordi is great person, he shares all amazing pastry skills, the B·Concept is the future of the pastry, I’m looking forward to doing the B·Concept 2 or any class Jordi does! 🙂

    Luca Gallo - Milan, Italia
    Luca Gallo - Milan, Italia
    @luke_pastry_chef | Executive pastry chef
  • The course was a transformative experience. B·Concept method can revolutionize the pastry industry because it gives you the tools to create a new way to think and prepare pastries.

    Ágata Morena Britto - Porto Alegre, Brazil
    Ágata Morena Britto - Porto Alegre, Brazil
    @agatamorena | Food design Consultant and Gastronomy Teacher at the Unisinos University
  • In this course I have learned to formulate my own recipes and to adapt or make them tastier. Also, suitable for intolerant people. During the course I have discovered the inulin, for example, for making recipes for diabetics. I recommend 100% the course to make healthier patisserie.

    Sandra Villazon Garcia - Salinas, Spain
    Sandra Villazon Garcia - Salinas, Spain
    @sandravillazongarcia | Pastry chef