From collecting milk to dairy solutions
Jean Debije begins to collect milk from farms. He was so keen on dairy that he started his own business: Laiterie Debije, the origins of Debic.
Jean Debije starts his business, Laiterie Debije
Jean Debije begins to collect milk from farms. He was so keen on dairy that he started his own business: Laiterie Debije, the origins of Debic.
The start of Michelin
First Michelin guide in which stars are awarded to restaurants.
Center for bakery sector is opened
The Richemont Centre of Excellence is opened in Lucerne; an independent and international center for the bakery sector.
Nouvelle cuisine
Start 'nouvelle cuisine' with among others Paul Bocuse, Roger Vergé and Michel Guerard.
The beginning of Debic
In the sixties the transition from Debije to Debic takes place.
Armand Schellens
Armand Schellens, an employee of Jean Debye, takes over the milk route from Jean Debye.
Silicone moulds
Demarle experiments with baking baguettes in silicone moulds. Twenty years later, he will introduce the Flexipan: a unique line with flexible shapes.
Start of Debic
Debye becomes Debic. The company continues life as ‘zuivel-fabriek Debic’. The name came about thanks to a typo made by an official; the aim had been to keep the name Debye. The first products are exported to neighbouring countries like France, the Netherlands and Germany.
First exports
The company started exporting to neighboring countries like The Netherlands, France and Germany.
Ecole Lenôtre
Gaston Lenôtre funds the first French school of gastronomy: Ecole Lenôtre. His goal: to pass on knowledge to (inter)national chefs.
Chantibic
Debic introduces the world’s first whipping cream in a spray can: Chantibic.
St. Hubertus dairy
Armand Schellens takes over the St. Hubertus dairy. This is still the site of Debic today, in Meldert.
Debic introduces the first cooking cream
Debic develops a specific cream for cooking with unrivalled cooking functionalities.
The introduction of Crème Anglaise
Debic introduces a ready-to-use dessert sauce with vanilla taste and a refined touch of caramel.
Debic Culinaire
Debic invents a specific cream for cooking with unrivalled cooking functionalities. The first cooking cream with faster reduction times and the best binding functionalities, texture and taste.
Slow Food movement
Foundation of the Slow Food movement in Italy. A movement that promotes local food and traditional and regional cuisine.
Coupe du Monde de la Pâtisserie
The Coupe du Monde de la Pâtisserie is held for the first time. In 2000, Debic will become proud partner of annual pastry world cup.
The decade of butter
Debic expands her portfolio with butter additions.
Displays at Fauchon
The outward appearance of cakes becomes increasingly important and modern: fruit bouquets, colourful glazes and elegant decoration. Professionals from around the world come to admire the displays at Fauchon.
The introduction of Technical Butters
Debic introduces technical butters, butters that are perfected for bakery applications.
The introduction of new bottles
Debic changes it’s bottles from round to iconic square bottles.
The introduction of Roast & Fry
Debic introduces Roast & Fry, the solution to fry, roast and brown your creations.
New unique product additions
Debic introduces Prima Blanca, assortment with dessert bases and the tulip spout.
Introduction of Stand & Overrun
Introduction Debic Stand & Overrun. Cream with the best Stand & Overrun for bakers! Fruit interiors of gel and crèmeux are a new trend. Bellouet Conseil has set the standard for certain techniques. Pastry chefs work with coloured glazing, chocolate curls, the better biscuits and dacquoises.
Introduction of Prima Blanca
To offer the best portfolio for pastry applications and decoration, Debic introduces Prima Blanca, a nice white cream with an excellent firmness even after 24 hours
Introduction of dessert bases
Debic is introducing an assortiment with bases for desserts, such as a crème brûlée.
The introduction of the revolutionary tulip sprout
To improve the quality of the blobs, Debic developed a revolutionary tulip spout for the spraycan, which is till today exclusively used by Debic.
Debic turns into a global brand
Debic start exporting to Asia
Debic introduces new designs
Debic renews the logo and creates new package design. To improve grip, Debic introduces a new ergonomic handle on it’s spray can.
The introduction of Panetone Butter and Ice Cream butter
Expansion Butter portfolio. Based on specific customer needs Debic launched the Panetone Butter and Ice Cream butter, adding multiple possibilities for iconic Italian dishes.
First export to Asia
Debic has gone intercontinental! As of 2018 Debic creams and butters are also available in different Asian markets.
New PET bottle
The latest packaging innovation of Debic is a new PET bottle, launched in 2018. This bottle is more customer-friendly due to a better grip and the improved re-closibility of the bottle.
Debic 100 year anniversary
100 years of experience works together with best (pastry) chefs all over the world
Debic 100 year anniversary
This year it's our 100th anniversary; a century of working together with you as top-notch chefs and pastry chefs, who always inspire us to make the dairy products you need. We want to thank all of you and continue to provide high-quality products and inspiration. We look forward to the next 100 years of working together!
Meet our ambassadors
If there’s one thing we’re extra proud of, it’s our ambassadors from all over the world; famous chefs and pastry chefs, who believe in Debic and who are always more than happy to help us tell our story. Now it’s their turn. Over the next few months, we will present a number of chefs and pastry chefs like Gert de Mangeleer, Adeline Grattard, and Frank Haasnoot. They will tell you all about how they work, what they think is important, why they work with Debic and, more importantly, how they see teamwork.
