You will learn how to adapt the products to your and your customers’ needs.
You will be able to control the ingredients and textures in your recipes.
You will save time and resources wasted on unnecessary tests.
How does it work?
ACQUIRE KNOWLEDGE AND LEARN HOW TO APPLY IT
How many times have you modified a recipe without getting the desired result?
Pastry is a discipline that requires precision, which is why to modify a recipe or to formulate one from scratch, it is not enough to improvise or use your intuition. Successfully creating your own pastry is only possible when you know how to apply acquired knowledge and when you follow a step-by-step methodology; these are the two pillars of the B·Concept method.
Acquire knowledge
ON MOLECULES AND TECNIQUES
To really know how a recipe works, it is necessary to have a profound understanding of the ingredients with which you are working every day. Understanding ingredients’ molecules and their interactions helps us realize what happens in our recipes when we add, eliminate or substitute ingredients.
In addition to molecules, in order to formulate stable textures, we need to master the texture creating techniques.
With the B·Concept method we cover the following types of textures: creamies, ganaches, creams, airs, mousses, foams, meringues, gels, and gelled compotes.
Understand the principles behind basic food molecules: water, fats, proteins, and carbohydrates (sugars, starch and fiber).
Master the texture creating techniques: emulsification, aeration, thickening and gelling.
Formulate recipes step-by-step
CREATE UNIQUE PASTRY RECIPES
The B·Concept method includes a meticulously designed step-by-step methodology so that you can create your own recipes in a systematized and organized way. Having the knowledge and a working guideline will help you make the right decisions during the recipe formulation process.
The step-by-step method is divided into four different stages that will allow you to control every parameter of your ideal recipe. We start by defining our needs (intolerances, values, health factors, pastry trends, food costs, etc.) and end with adjustments of sweetness and dry extract so that your recipe is 100% stable.
Design your own pastry with the B·Concept method!
The results of working with the B·Concept method
“I WAS ABLE TO CREATE A HEALTHIER, LIGHTER AND TASTIER PASTRY”
“When I became the World Pastry Champion in 2011, I started questioning the recipes I had been working with throughout my pastry career. I realized that none of those recipes were my own, and that they all came from other pastry chefs.
In addition, my diet began to be healthier, and I saw that my pastry preparations were not aligned with my new lifestyle, nor did they have the flavors and aromas that I wanted to convey. For this reason, I started to research about the ingredients I was using. I needed a system to be able to formulate my own recipes and design my own pastry line.
This directed me towards an alternative path, a B plan, so to speak. With the B·Concept method I finally managed to create recipes aligned with my values: healthier, lighter, and tastier.”
Jordi Bordas
WHAT IS JORDI BORDAS’ PASTRY ALL ABOUT?
Healthier
In line with a healthy lifestyle
We want to create recipes with beneficial ingredients for the body, using products that are as natural and whole as possible. The market is getting increasingly demanding as far as the quality and nutritional composition of the products are concerned.
Lighter
In tune with the digestive system
We believe in a pastry that promotes physical and emotional well-being. The final product should make us feel good and be in tune with our digestive system. For that reason, it is important to adjust the quantity of fats and sugars in the recipes.
Tastier
Full of flavor, aromas, and nuances
We choose to enhance the purity of flavor of the main ingredient, favoring a clean and defined tasting. Knowing how to use each ingredient helps to respect and preserve its quality, aroma, and organoleptic properties.
Practical example
64% DARK CHOCOLATE CREAMY
CLASSIC RECIPE
Combine the egg yolks and sugar.
Bring the milk and whipping cream to a boil and pour over the eggs, stirring with a whisk.
Heat to 85 ºC stirring constantly, pour over the chocolate couverture using a strainer, and emulsify with a hand blender.
RECIPE FORMULATED WITH THE B·CONCEPT METHOD
Mix the water and the locust bean gum with a hand blender and let hydrate for 15 minutes.
Add the emulsifier and the chocolate couverture to the water and emulsify vigorously keeping a temperature of 30ºC.
COMPARISON CHART
CONCLUSIONS
The reformulation of this recipe using the B·Concept method allowed us to obtain an optimal result with interesting properties.
Eliminating animal fats makes this recipe lighter, healthier, and less caloric at the same time.
Thanks to the emulsification technique, we were able to maintain the creaminess of the texture.
The B·Concept recipe is easier to digest thanks to the reduction of the dry extract and the increase of water content.
It is suitable for people following vegan or lactose-free diets, as it only contains thickening agents of natural origin.
It has an aqueous base, as opposed to a dairy base, which respects the flavor of the 64% dark chocolate couverture, making it the principal flavor of the recipe.
Teacher at "Escuela de Hosteleria Joviat" | Esparraguera, Spain | @mabelaira
A fantastic course. Very clear and easy to understand. Jordi, Adrianna and the whole team have done a great job. Not only through their teaching, but you also learn just watching the preparation of the course and their way of working. Everything flows very naturally, they have it all worked out and well organized, they are a great team. During the course I have gained so much information and tested so many theories! 100% recommendable. Congratulations and thank you very much for everything.
Hatim Ben El Faquih
Pastry chef | Granada, Spain
I recently had the good fortune to attend the B·Concept formulation course given by Jordi Bordas, who in my opinion is a true visionary and a genius in the world of patisserie. His didactic generosity is an inspiration for curiosity which, together with his naturalness, form two admirable human qualities: the course is a real invitation to personal and professional creativity. Creating our own ideas in a healthy and committed way with our customers while allowing us to evolve and adapt to new needs and market demands, the pieces Jordi made during the days of the course overflowed with sensitivity, creativity, subtlety and simplicity.Without a doubt the course is highly recommended, I would even go so far as to say that it is essential both for professionals and for those who are simply passionate about a patisserie that is constantly reinventing itself in constant evolution.to conclude I would like to highlight the impeccable work of the entire B·Concept team, their exquisite treatment and above all their generosity and naturalness.
Zsuzsanna Ötvös
Pastry Chef at Laurel Budapest restaurant | Budapest, Hungary | @zsuzsanna.otvos
For me, it has always been important to focus on the pure flavour of the main ingredients in a recipe. Jordi's innovative and well-structured B·Concept course has provided me with the knowledge to achieve this aim. Apart from the maximization of pure flavour experience, we could also learn to create lighter and healthier desserts, still retaining the complex textures characteristic of modern pastry. Jordi's method is really revolutionary, it is the future in pastry, I recommend it to any pastry chefs.
Christopher Rieloff
Chef corporativo en Rosendale Collective | Miami, USA | @Crieloff
I had the privilege of attending Jordi’s class last fall and it was an unforgettable experience. The value you get from the class is so much more than what you are paying for. Chef Bordas is a true inspiration and you can tell he has immense passion for what he does. More than a pastry workshop, it’s a movement that changes the face of pastry for so many, including myself. The class was extremely informative and it was amazing to hear his expertise first hand. His class assistants were also very helpful and knowledgeable and made the experience very enjoyable. I highly recommend taking his class at the first chance you get- it will change how you look at pastry and especially at yourself and what you can accomplish if you focus and love what you do.
Núria Ribera Otto
Pastry Chef at Obrador de la Núria | Arbeca, Spain : @obradordelanuria
What can I say, Jordi Bordas’ Pastry School made me who I am, an entrepreneur and a businesswoman. If I have come to fulfill my dream, it is thanks to Jordi and all his magnificent team. Through all the courses and trainings, I have learned to work with pastry techniques, to respect the product, to work with healthy and tasty recipes. I recommend it 100%.
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