Formation "Healthy & Nutritious Pastries: Modern Techniques and Substitutions"
This intensive one-day training course provides the keys to understanding and putting into practice the principles of “healthy” pastry making: reducing sugar and GI, enriching with fiber and protein, reducing gluten and saturated fats, and adding functional nutrients. The aim is to create gourmet, balanced, and modern desserts that meet current market expectations.
Duration
7h / 1 jour(s)
Price
Upon request
Terms and conditions
En ligne, En présentiel, Hybride
In-company / Training center or distance learning
Learning objectives
- Identify the challenges of healthy baking and consumer expectations.
- Know which ingredients are low GI, rich in fiber, and high in quality protein.
- Replace sugars, flours, and saturated fats with suitable alternatives.
- Make modern, lighter recipes (cookies, sponge cakes, desserts, creams, mousses).
- Reformulate your own recipes to create a distinctive healthy offering.
Training highlights
- Nutritional approach applied to modern pastry making.
- Concrete, balanced recipes adapted to current trends (clean label, low GI, high fiber).
- Practical deliverables: substitution matrix, recipe cards, teaching materials.
- Possibility of extending with a full program (4 days).
Key points of the training
- Clear alternation between theory, demonstrations, and practical work.
- Case studies on reformulating classic recipes.
- Integration of superfoods and functional nutrients.
- Sensory analysis and critique of the creations.
The main axes of training
- Introduction to health issues and market trends.
- Overview of alternative ingredients (fiber, protein, flour, fats, low GI sugars, super nutrients).
- Theory of substitutions and sensory impact.
- Practical work: reformulating recipes and creating healthy desserts.
- Summary, tasting, and practical tools for adapting production.
Target audience
- Experienced and semi-professional pastry chefs.
- Professionals in the restaurant, hotel, coffee shop, and catering industries.
- People undergoing career change who are interested in nutrition and wellness.
Prerequisites
Mastery of the basics of traditional pastry making (cookies, sweet doughs, creams, sponge cakes).
Teaching methods
- Alternating theory and practice.
- Demonstrations followed by practical work.
- Case studies and reformulation of classic recipes.
- Comparative tastings and interactive discussions.
Resources
- PDF files and technical data sheets.
- Theoretical slideshows.
- Substitution matrix (sugars, flours, fats, proteins, fibers).
- Illustrative recipe cards and bonus cards.
- Professional equipment provided during workshops.
Assessment and monitoring procedures
- PDF files and technical data sheets.
- Theoretical slideshows.
- Substitution matrix (sugars, flours, fats, proteins, fibers).
- Illustrative recipe cards and bonus cards.
- Professional equipment provided during workshops.
Admission information
- Registration possible up to two weeks before the session.
- Agreement and quote provided upon request.
- Funding via OPCO, CPF, or company.
- Contact us directly by email or phone for quotes and registration.
