What are the benefits of working with our formulation method?
You'll be able to create and define your own style of pastry making.
You'll be able to tailor the products to your needs and those of your customers.
You'll have complete control over the ingredients and textures in the recipe.
You'll save time and resources by avoiding unnecessary experiments.
How It Works
ACQUIRING KNOWLEDGE AND LEARNING HOW TO USE IT PROPERLY
How many times have you modified a recipe only to find that the result wasn't what you expected?
Pastry making is a discipline that requires precision and accuracy, so when it comes to modifying recipes or developing them from scratch, it’s not enough to improvise or rely on intuition. Successfully creating and producing your own pastries is only possible by applying the right knowledge and following a step-by-step work method: the two pillars of the B·Concept method.
Gain knowledge
ALL ABOUT MOLECULES AND TECHNIQUES
To understand how a recipe works, it’s essential to have a thorough understanding of the ingredients you use every day. Understanding the interactions and bonds between the molecules that make up each ingredient means understanding what happens in your recipe when you modify, add, or remove an ingredient.
In addition to the ingredients, to create a recipe effectively, you must master the techniques for creating stable textures.
More specifically, using the B-Concept method, we work with textures such as: creams, ganaches, mousses, meringues, jellies, and compotes.
Understand how the main food molecules work: water, fats, proteins, and carbohydrates (sugars, starches, and fiber).
Master the techniques for creating textures: emulsification, aeration, thickening, and gelling.
Step-by-Step Method
CREATING UNIQUE PASTRY RECIPES
The " B·Concept " method offers a carefully designed, step-by-step approach to help you formulate your recipes in an organized and systematic way. Having the right knowledge and a clear roadmap will enable you to make the right decisions during the formulation process.
The process consists of four distinct steps that allow you to control the properties of your ideal recipe at any time. It begins with defining your requirements (food intolerances, nutritional values, health considerations, trends, costs, etc.) and ends with adjusting the sweetness and dry matter content to ensure your recipe is 100% stable.
Grab a pencil and some paper, and design your own pastry using the “ B·Concept ” method!
The results obtained using the method B·Concept
"I'VE MANAGED TO CREATE A HEALTHIER, LIGHTER, AND MORE DELICIOUS PASTRY"
“When I won the World Pastry Cup in 2011, I began to reflect on the recipes I had used throughout my life. I realized that none of them were 100% my own, but rather came from other authors.”
In addition, my diet began to become healthier and healthier, and I realized that my pastries didn’t fit with my new lifestyle and didn’t have the flavors and aromas I wanted to convey. That’s why I started researching the ingredients I was using. I needed a system to help me develop my recipes and create my own line of pastries.
"From this search for an alternative—or rather, a Plan B—the B-Concept was born: the method I used to create recipes that align with my values—healthier, lighter, and more flavorful."
Jordi Bordas
WHAT IS JORDI BORDAS' PASTRY LIKE?
Plus Sain
With a view to a healthier lifestyle
We want to create recipes using ingredients that are beneficial to the body, using products that are as natural and wholesome as possible. Indeed, the market is becoming increasingly demanding in terms of quality and nutritional content.
Lighter
For Digestive Health
We believe in pastries that promote physical and emotional well-being. The final product should make us feel good and be gentle on our digestive system. To achieve this, it is important to adjust the fat and sugar content in our recipes.
Even tastier
An abundance of flavors, aromas, and nuances
We focus on the purity of the main ingredient's flavor, prioritizing a clean and distinct taste. Knowing how to use each ingredient allows us to respect and preserve its quality, aroma, and organoleptic properties.
Practical Example
RECIPE FOR DARK CHOCOLATE CREAM (64%)
CLASSIC RECIPE
Mix the egg yolks and sugar.
Bring the cream and milk to a boil in a saucepan and pour them over the egg yolk mixture, stirring with a whisk.
Heat to 85 °C, stirring constantly; strain through a sieve and pour gradually over the couverture, emulsifying vigorously with a mixer.
RECIPE CREATED USING THE B·CONCEPT
Blend the water and carob in a blender and let it soak for 15 minutes.
Add the emulsifier and the chocolate coating to the water mixture, emulsify thoroughly with a mixer, and heat to 30°C.
COMPARISON
CONCLUSIONS
By reformulating this recipe using the B-Concept method, we were able to achieve an optimal result with excellent properties.
Removing the animal fats makes this recipe healthier, lighter, and lower in calories.
By correctly applying the emulsion technique, we preserve the creaminess of the texture.
The recipe is now easier to digest thanks to a reduction in dry matter and an increase in water.
It is suitable for vegan and lactose-free diets and contains only naturally derived texturizing agents.
Since this is a water-based recipe rather than a dairy-based one, we preserve the flavor and nuances of the 64% couverture, making it the star of the show.
Teacher and tutor at the Joviat Hotel School | Esparraguera, Spain | @mabelaira
A fantastic course. Very clear and easy to understand. Jordi, Adrianna, and the whole team do an excellent job. You learn not only how to convey knowledge, but also how to prepare for the course and how they work. Everything flows very naturally; they’re very well organized—it’s a wonderful team. During the course, I learned and reaffirmed so much information and so many theories. 100% recommended. Congratulations and thank you for everything!
Hatim Ben El Faquih
Pastry Chef | Granada, Spain
I recently had the opportunity to attend a course on formulation using the B-Concept method, taught by Jordi Bordas, who, in my opinion, is a true visionary and a genius in the world of pastry. His generosity as a teacher is a source of inspiration for curiosity; together with his natural charm, these two qualities make him an admirable person.
This course is a true invitation to personal and professional creativity. It encourages us to develop our own ideas in a thoughtful and engaged way with our clients, while allowing us to grow and adapt to the market’s new needs and demands.
The creations Jordi produced during the course are brimming with sensitivity, creativity, subtlety, and simplicity.
Without a doubt, the course comes highly recommended; I would even say it is essential for both professionals and enthusiasts of a pastry art that never stops reinventing itself and evolving.
In closing, I would like to highlight the impeccable work of the entire B-Concept team, their exquisite hospitality, and above all, their generosity and down-to-earth nature.
Zsuzsanna Ötvös
Pastry Chef at Laurel Restaurant in Budapest | Budapest, Hungary | @zsuzsanna.otvos
It has always been important to me to focus on the pure flavor of a recipe’s main ingredients. The B-Concept course is innovative and well-structured, and Jordi has given me the knowledge I need to achieve this goal. In addition to maximizing the pure taste experience, we’ve also learned how to create lighter, healthier desserts while preserving the complex textures characteristic of modern pastry. Jordi’s method is truly revolutionary—it’s the future of pastry—and I recommend it to all pastry chefs.
Christopher Rieloff
Head Chef at Rosendale Collective | Miami, United States | @Crieloff
I had the privilege of taking Jordi's class in November 2019, and it was an unforgettable experience. The inspiration you can draw from this course far exceeds its cost. Chef Bordas is truly an inspiration, and you can clearly see his spectacular passion for his work. I would go so far as to say that this course is much more than just a workshop. It’s a movement that’s changing how most people view pastry. The course is extremely informative, and it was amazing to be able to experience it in person. The culinary and administrative team is truly impressive in the way they attend to every detail, from the smallest to the most important. I highly recommend taking their classes as soon as possible—it will completely change the way you view pastry. Above all, it will change the way you approach and love what you do.
Núria Ribera Otto
Pastry Chef at Obrador de la Núria | Arbeca, Spain | @obradordelanuria
I was able to make my dream come true thanks to Jordi and his wonderful team. In all the training courses I took, I learned how to improve my techniques, respect the ingredients, and work with healthy and delicious recipes. I recommend him 100%.
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