Manufacturer or wholesaler: how professionals buy their raw materials in Belgium Buying direct from the manufacturer or through a wholesaler? The honest criterion-by-criterion comparison — MOQ, freshness, traceability, made-to-measure, price — for Belgian bakers, pastry chefs and chocolatiers.
Marzipan in the oven: why it cracks, leaks or browns — the technical guide Cracks, leaking fillings, marzipan that browns too fast: the manufacturer's technical guide to baking marzipan and almond paste without unpleasant surprises.
Brésilienne tart: the maker's recipe The brésilienne tart, a Flemish classic, explained by the maker of the praligrain itself: professional recipe, assembly, and why grain size makes all the crunch.
Gevulde speculaas and banketstaaf: the classics made with real almond paste Gevulde speculaas, banketstaaf, almond breads: the Saint Nicholas and end-of-year classics explained by a Belgian almond paste manufacturer, with the professional ratios.
Frangipane: the professional's guide (recipe, ratio, baking marzipan) Frangipane explained by a Belgian almond paste manufacturer: the true definition, how it differs from almond cream, a professional recipe in grams and the baking mistakes to avoid.
Praliné: what is it and how is it made? Praliné explained by a Belgian manufacturer: definition, difference with pralin and brésilienne, how hazelnut-almond praliné is made and its uses.
Almond powder or almond flour: what's the difference and how to choose? Almond powder, almond flour, ground almonds: the same ground almonds, but what are the real differences? Uses, substitutes, storage and advice from a manufacturer.
Glossy nougatine: what is it and how do you get it right? Glossy nougatine explained by a Belgian manufacturer: what it really is, the difference with hard nougatine, the step-by-step recipe and the mistakes to avoid for a caramel that stays shiny.
Nougatine: the complete guide (making, shapes and professional uses) What is nougatine, how is it made in a copper pan, which shapes for which uses, and how does it differ from nougat and brésilienne? A manufacturer's guide.
How is marzipan made? A Belgian manufacturer's guide Almonds, sugar, craftsmanship: a Belgian manufacturer explains how marzipan is really made — almond content, baking, storage and the difference with almond paste.
Buying marzipan for professionals: what should you look for? Buying marzipan as a baker or chocolatier? A Belgian manufacturer explains what to look for: almond content, texture, format, certification and the benefit of buying directly from the maker.
The history of marzipan: origins, traditions and Belgian craftsmanship Where does marzipan come from? A Belgian manufacturer traces the origin of this almond confection, its traditions across Europe (Lübeck, Toledo, Sicily) and Belgium's place in this craftsmanship.