Formation "Master Keto Baking: Delicious Recipes & Innovative Substitutions"
This one-day training course provides an understanding of the basics of ketogenic baking and teaches techniques for reformulating and creating sugar-free, low-carbs recipes. Participants will learn how to use alternative flours, fibers and fats to create delicious, technically masterful keto desserts. The training combines theory and practice for immediate application.
Duration
7h / 1 jour(s)
Price
Upon request
Terms and conditions
A distance, Hybride
Request information
Learning objectives
- Identify the differences between “sugar-free”, “low carb” and “keto”.
- Master sugar substitutes (erythritol, allulose, stevia) and understand their limitations.
- Use alternative flours (almond, coconut, etc) and adjust the fibre intake.
- Formulate and produce stable and tasty keto mousses, sponges, pastries and creams.
- Adapt your own traditional recipes into keto versions.
Training highlights
- Short, intensive training course (1 day) with tangible results.
- Scientific and technical approach applied to practice.
- Clear deliverables: substitution matrix, recipe sheets, summary table of ingredients.
- Post-training support available to help you adapt your recipes.
Key points of the training
- Alternating between demonstrations, texture analyses and practical workshops.
- Critical tasting of the products made.
- Detailed digital materials provided to each participant.
- Highlighting real issues (friability, crystallisation, residual taste) and their solutions.
The main axes of training
- Introduction to keto nutrition and overview of ingredients.
- Substitution theory (sugars, flours, fibres, proteins, fats).
- Practical application: sponges, mousses, creams, pastes and gelatinous textures.
- Formulation of suitable recipes and production management (freezing, storage, transport).
- Summary, tasting and practical tools for formulation.
Target audience
- Experienced or semi-professional pastry chefs wishing to expand their range.
- Individuals undergoing retraining with a background in traditional pastry making.
- Catering professionals, hoteliers, and caterers interested in the keto nutritional offering.
Prerequisites
Mastery of the basics of traditional pastry making (sponges, creams, mousses, ganaches).
Teaching methods
- Alternating theory and practice.
- Demonstrations followed by practical exercises.
- Case studies (reworking classic recipes into keto versions).
- Comparative tastings and critical analysis.
Resources
- Theoretical slideshows.
- PDF materials and technical data sheets.
- Summary table of key ingredients and substitutes.
- Professional baking equipment provided (mixers, ovens, moulds, etc.).
- Keto recipe cards and bonus recipes.
Assessment and monitoring procedures
- Theoretical slideshows.
- PDF materials and technical data sheets.
- Summary table of key ingredients and substitutes.
- Professional baking equipment provided (mixers, ovens, moulds, etc.).
- Keto recipe cards and bonus recipes.
Admission information
- Registration possible up to two weeks before the session.
- Training agreement and quote available on request.
- Funding available.
- Contact us directly by email or telephone for quotes and practical information.