Debic inspiration

Fillings Galore!

Together with Debic let's take a brief look at the composition of a classic entremet and how to construct it in a surprising but rational way.

Crunchy sweets, eat mindfully

Adding something crunchy makes your patisserie surprising, full of flavours and perfectly finished.

Sweet sandwich parfaits

Based on a combination of international cuisines, Debic introduces tasty sandwiches, but in the form of sweet parfaits. A wink to the colourful streets of Asia, where a tasty snack is never far away.

Piping techniques: Easy pastry makeover tips

By piping whipped cream with different nozzles, you give your pastries and cakes a modern look. With a small investment, you can create a whole new look.

Swedish national team's sweet success: The honey monster Josefine Pagander

Interview with Josefine Pagander, Swedish national team's representative at the 2024 Coupe Europe de la Pâtisserie.

LA DOLCE VITA, PASTRIES IN ITALY

What does Italy try to seduce us with when it comes to baked goods? Debic went in search of ‘la dolce vita’.

Pursuing the perfect packaging

Easy to use, recyclable and compliant with strict food regulations: we don’t compromise when it comes to packaging. Caroline Zwart-Clarijs, our packaging development team lead, explains how FrieslandCampina pursues the perfect packaging.

Sustainable sourcing, not merely a checkbox

Sustainable sourcing is at the very core of our business. Jeannette Rusticus, Manager Business Procurement at Debic, explains how her team strives to make a positive change.

Reducing the carbon footprint of our milk

Together with our member farmers, we work hard to reduce the greenhouse gas emissions of our milk. By 2050, we hope to be net climate neutral. Ambitious? Yes, but not impossible. Senior Corporate Sustainability Manager Ruben Wanders explains how we tackle this challenge.

How can you make the bakery more sustainable?

Reducing your carbon footprint can be done in your bakery as well.

How can you communicate about your sustainable initiatives?

In today's world, a baker-entrepreneur must connect not just with their bakery and customers but also with the global community, emphasizing the significance of sustainability to show their commitment to caring for the Earth. It's time to convey that you, too, care about this!

Quick dessert fillings for your bakery

Debic liquid desserts like Panna Cotta or Crème brûlée are smart solutions to make high-quality desserts quickly.

"Everybody wants accessible high-quality pastry"

Founders Michał Iwaniuk and Maciej Wisniewski wants to make high-quality patisserie accessible to everyone in a beautiful setting.

Sustainable cuisine

Cooking in the here and now, with an eye on the future

Seasonal Pastry

Summer or winter, choose seasonal decorations or fruit to give pastries a suitable look.

Efficiency in patisserie: Ducobu's lessons from the crisis

Marc Ducobu, Belgian pastry chef's secrets to thrive amid rising costs and energy crisis

Debic parfait pints: Add value to your ice cream

Add value to the convenient ice cream concepts with special flavours from your own kitchen. Discover ice cream cup recipes served with a chef’s touch.

One dough, infinite possibilities

Make one dough the basis of several products in your range. That gives peace of mind in the bakery and still enough variety in your display.

Torture your food

Explore exciting uses of blowtorch in professional kitchens. Discover the evolving trend and innovative preparations.

Savouring the unexpected: Herman Cooijmans' culinary masterpiece

The young chef at restaurant Eden* in Valkenswaard was awarded a Michelin star when he was barely been a year in the business for his eccentric culinary experimentations.

Classic patisserie with a Malaysian twist: Voilà brings world-class patisserie to Asia

Since winning the Coupe du Monde de la Pâtisserie (World Pastry Cup) in 2019, Otto Tay and Loi Ming Ai, their victory led to their own online patisserie shop: Voilà. ‘Now everyone can finally taste our creations.’

Striving for consistent quality

Chef Daniele Rebosio breathes new life into old traditions and regional dishes from Liguria.

"Everything is about working quickly, efficiently and profitably"

Kim Vandierendonck and Jordy Vanderwee, owners of Harbour’s Kitchen in Bredene, Belgium, are constantly looking for smart solutions to get at least the same work done in less time with fewer staff.

Time-saving, workload reducing and distinctive

Swedish chef Daniel Pembert is driven by the desire to never stand still.

"Anyone who says it's not about the money is lying"

Chef Oskar Klanert says he is a typical example of someone who makes decisions at the wrong time.

Perfecting the process with the right supplier

Young Spanish chef Carlota Claver feels supported by her family in her work and by her guests, who go home feeling satisfied after eating at her restaurant.

Perfecting the process with the right supplier

Young Spanish chef Carlota Claver feels supported by her family in her work and by her guests, who go home feeling satisfied after eating at her restaurant.

Keeping calm in the heart of Amsterdam

Chef Robert Hoffman never ceases to be amazed by the amount of people lining up in front of his door.

"It is easier to work with high-quality ingredients"

At the first edition of the World Chocolate Masters in Poland, Mirosław Koś won the title of Master of Chocolate Creativity.

"Constant ingredients give us time and peace of mind"

Cheese sticks are in high demand at Bakkerij Beerse in the province of Noord-Holland

Production scale up helps bakers innovate

To challenge himself, Simone Devasini adds new products to his range every month.

Searching for the right balance between comfort and quality every day

Today’s main challenge for French baker Carl Brodin is the price of his products.

Savouring the unexpected: Herman Cooijmans' culinary masterpiece

The young chef at restaurant Eden* in Valkenswaard was awarded a Michelin star when he was barely been a year in the business for his eccentric culinary experimentations.

Which butter for which pastry?

Choosing technical vs traditional butters with Spanish pastry chef Daniel Álvarez

Crèmes and crémeux: a surprisingly dreamy accent

Techniques to create soft and dreamy textures with a surprising accent to your entire assortment.

Debic: main partner of the Pastry World Cup

For over 20 years, Debic has been a proud partner of Coupe du Monde de la Pâtisserie, where it was decided which country and chefs makes the best pastry.

Fusion and molecular cuisine: Trend, fad or culture?

This article take you on a journey through the globalization of kitchens. Are these merely a trend or fad, or a cultural symbol that will still lie ahead?

Time for sustainability

We from Debic think it is time for Sustainability! We give you our tips and tricks!

Lipsticks

Surprise your customers with these beautiful longueurs lipsticks with the Debic.

Love for speculaas culminates in a book

My Love for Speculaas by Brenda Keirsebilck.

Take advantage of these trends in 2023

Pastry trends of 2022 and the advantage of these trends in 2023.

What happened in the Horeca world in 2022?

Weastern desserts and vegetable desserts are the horeca trends of 2022.

Christmas traditions and innovations

Play with traditions and innovations for Christmas. Choose a menu brimming with traditional preparations and add a special touch.

Celebrating December with Debic

Celebrating December with Debic with some inspirational but easy pastry recipes.

How to measure overrun

When whipping cream, the aim is to end up with a large bowl of stiff cream that looks perfect and stays stiff.

Deconstruction

In culinary terms, to deconstruct means to break apart and then reconstruct in a new manner.

Summer butter and winter butter

Butter is one of the most versatile fats we have and a major source of flavour in a wide range of bread and pastry products. The composition of butter varies throughout the year. To start with, you have summer butter and winter butter. Additionally, Debic also developed performance butters, which have the same solidity and elasticity all year round.

Polish perfection

"Debic's culinary advisors regularly travel to Europe. Always looking for talent, enthusiasm and perfect patisserie. We also find plenty of inspiration in Poland. Polish pastry perfection: delicious!"

Chef on a journey

We speak to Frank Haasnoot in the Netherlands, where he once again has a permanent place after traveling around the world. He has worked in New York, Kuwait, Hong Kong and Taiwan, among others. An interview with a restless soul, top pastry chef and entrepreneur in heart and soul.

Stable and freezer-resistant bavarois

The bavarois is a cold and molded gelatin dessert that harkens to the ice cream bombes of the 17th and 18th centuries. Ice cream bombes were similar to ice cream cakes; they were often made in fancy molds and bavarois employs the same design feature. Bavarois were introduced in the early 19th century.

Petit-fours

One in three guests continues with coffee immediately after the main course, research shows. Take advantage of this: with a mini-dessert with your coffee!

TEAMWORK IS THE BASIS OF EVERY GOOD BUSINESS

Teamwork makes the dream work. People who assist and help you to take your creations to an even higher level. Some top chefs talk about their vision of a successful team.

How do you whip the perfect cream?

Learn how to whip the perfect cream with easy steps and tips

Classics reinvented

There is a reason that certain dishes become classics. Some flavor combinations are simply irresistible. The only drawback: by now we know them, the tension is a bit off in that classic form. That is why we present a number of very well-known creations, but in a modern jacket.

Adapt: vegan pastry according to Australian chef Richard Hawke

Vegan pastries are an inevitable trend, just ask expert Richard Hawke. He believes that vegan patisserie is becoming the most natural thing in the world and he just might be right.

Cream techniques

Cream gives you the opportunity to be creative with decorating cakes, tarts and other pastries. Cream also gives a lot of taste and has a positive influence on the texture. To make the most of your use of cream, we provide you with five techniques.

Les Artizans in Paris combines patisserie and gastronomy

One is a pastry chef, the other a cook. After an almost equal career, fate brings them together in Paris, where they open Les Artizans: a restaurant that has grown from both their disciplines. With perhaps the best pastries in Paris.

Give your costumers the ultimate summer taste experience

"Summer is the time to create delicious creations with fresh fruits and refreshing flavours that make your costumers daydream of holiday destinations.
We share some great recipes with you to give inspiration and make your menu summer ready."

Learn more about the different delicious cheesecakes all over the world.

There are hundreds of recipes for cheesecake, we see delicious cheesecakes all over the world.

The new ice cream age

Master ice cream maker Hidde de Brabander looks at the future

Frank Haasnoot chooses Debic Cream Plus Mascarpone

Mascarpone is a versatile product that can be used for numerous applications. In order to balance the fat content of the cheese, (pastry) chefs often add cream to mascarpone recipes. However, this can lead to curdling. That is why Debic has developed a new ready-made mix: Debic Cream Plus Mascarpone.

Bakery traditions for easter are still 'hot'

For bakers and pastry chefs, Easter is an important production moment throughout the year. We share some tips for your business.

World-renowned pastry chef makes France’s most delicious ice cream

Meet Emmanuel Ryon. He is one of the best ice-cream makers of France, and in the 1990s won the Trophée National des Glaciers. And yet he is known primarily as a pastry chef.

Cream in all shapes and sizes

Using cream is indispensable in many different preparations in the kitchen. We use it to bind our sauces and decorate desserts and buffets. We use it in (savoury) mousses and pipe it on hot drinks. People have been using whipped cream since the sixteenth century. That means it has existed for 350 years.

Finger-licking good

There are excellent convenience products on the market. For example, they enable you to make the tastiest finger food in no time at all.

Vegan: that’s a different kettle of fish!

Baking a tasty biscuit or delicious bread roll without butter, cream or eggs? Quite a challenge for most bakers.

A glimpse into the future with Jean-Michel Perruchon

Boost your immune system

Good nutrition plays an important role, so tell your guests what ingredients you use and explain how they give the immune system a considerable boost.

Tasty wishes from our Debic ambassadors

Christmas: tips for pastry professionals

Christmas is one of the most beautiful times of the year, rich in traditions and magic. But for bakers it is also an important business opportunity.

Mascarpone: full flavour, firm shapes

For both sweet and savoury dishes, mascarpone can taste full and flatty. To make the use of mascarpone easier, Debic introduces Cream Plus Mascarpone.

“Being better every day”

The Hungarian pastry chef Zoltán Kolonics always strives to give the best of himself. Together with Debic, he looks back over the past year.

Hallo Halloween!

As soon as it gets dark, children put on their spooky outfits to go trick-or-treating with lights in hollowed-out pumpkins during Halloween.

“Ever more appreciation for local craftsmanship”

Let’s give the word to: Inspired Bakers Calvel, a Belgian non-profit association for and by bakers. The association consists of motivated professionals.

Caramelised cream as a surprising base

Using caramelised cream as a base for a cream sauce allows you to make dark sauces with new flavours without having to add broth for that umami flavour.

Debic’s sustainable approach

Sustainable techniques and ingredients are essential in your work as a professional in the hospitality industry. Debic helps you make the right choices.

Baking a difference!

Sustainable ingredients are an essential part of your bread, pastries and chocolate these days. Debic helps you make the right choices.

“This crisis emphasizes the importance of health”

Life is tasty! That is the motto of pastry chef Sandrine Baumann-Hautin. She shares with Debic her experiences during the first year of the coronavirus.

One hundred per cent trust in Debic butter

The Spanish pastry chef Daniel Álvarez loves to work with Debic butter. He can trust the technical and traditional creamery butters in every circumstance.

Caramelising cream under pressure

In a pressure cooker, you can raise the temperature and speed up the cooking time, allowing the cream to caramelise without a lot of liquid evaporating.

Making your own marshmallows

Marshmallows are something you find in a sweet shop or supermarket rather than at a patisserie. But this technique belongs to the pastry chef’s trade!

Inspiration for Easter

The best thing about Easter? It is always a time for indulgence. Read on to get inspired by Easter traditions all across Europe and discover our recipes.

How to boost your business with Valentine

Many people are inspired by Saint-Valentine. That's why we created some Valentine recipes: do you want to get inspired?

2021 wishes from our Debic Ambassadors

Curious to know what our Debic ambassadors are hoping for in 2021? Read on to discover their new year’s wishes!

Jellies and gels: the new fruit

Fruit is one of the most commonly used decorations on pastries, cakes and desserts. At any time when the fruit is not at its best or abundantly available, you can opt for an alternative such as jellies or fruit based gels.

Modern glazing

Glaze are the final shiny touch for your creations. Transparent, dark or sparkling. Discover our recipesand tips for the perfect glazing.

Get to know Nicolas Arnaud

Born in France, Nicolas Arnaud opened the doors to his pastry shop in Brussels, Belgium, in 2012. Get to know this Debic Ambassador and discover his signature recipe.

Gelatin

Gelatin (E411) is a natural ingredient derived from collagen taken from animal body parts. It’s colourless, translucent, flavourless type is used in the food industry for jellifying soft and liquid preparations.

Foodpairing

Food professionals are always looking for the best combination of ingredients. Foodpairing is the scientific method to identify the ingredients that go well together.

Caramel: The golden seduction

Today caramel is used around the world for flavouring, as a filling or topping and for the professional industry. Discover more on this all-time favourite.

Infusion

Dairy products will very quickly absorb other flavors from their immediate environment. Infusion is a simple technique to prepare tasteful creams.

The secrets of ice cream 

Selling ice cream offers opportunities. Debic asked ice cream ambassadors Carles Soler (Spain) and Pascal De Deyne (Belgium) their vision on this delicacy.

Serving ice cream in your restaurant

Ice cream is the most chosen dessert in restaurants. Discover how making ice cream will boost your creativity and is really profitable for your business.

Paul Veldt

“The quality of Debic cream is super and I can rely on it being consistent.”

Running a sustainable business: tips & tricks

Doing business these days also implies being sustainable, especially in the food industry. We collected some tips & tricks for restaurants or pastry shops.

Glazes and piping techniques for whipped cream

Together with Belgian pastry chef Willem Verlooy, we tested new piping techniques and refined some popular recipes to glaze your entremets and pastries.

Baking for summer: make the most of you assortment

As soon as the sun comes out, clients like to eat outside. As a baker you can offer a range of delicious creations to make these moments extra special.

Debic, quality you can trust

Dairy products of the highest quality, developed for professionals: that is what Debic stands for. Discover how we guarantee you that unsurpassed quality.

Tasty snapshots of your creations

Social media is essential to interact with your customers. But this requires attractive photos of your creations. We asked advice from photographer Kasper van 't Hoff and pastry chef Niek Bossaert.

Baking the best of it: bakers and pastry chefs on coping in times of corona

Debic reached out to professional pastry chefs at home and abroad to find out how they are coping in times of corona.

Coping with corona: how the hospitality industry is dealing with the COVID-19 crisis

Debic reached out to professional chefs at home and abroad to find out how they are coping in times of corona.

Tips for reopening your business after lockdown

Discover our tips and advice on dealing with kitchen staff, setting up your eating area, organizing service and ultimately creating a safe customer experience during times of crisis.

The challenges of bakers in times of coronavirus

The challenges of bakers in times of coronavirus: how to generate additional turnover?

A summertime favourite: strawberries

Strawberries are indispensable in the pastry world. Discover all about it in this article and get inspired by a fresh creation with this juicy red fruit.