{"id":2187,"date":"2025-09-21T14:55:48","date_gmt":"2025-09-21T12:55:48","guid":{"rendered":"https:\/\/thomasalbert.fr\/formation\/patisserie-keto\/"},"modified":"2025-10-21T17:16:05","modified_gmt":"2025-10-21T15:16:05","slug":"patisserie-keto","status":"publish","type":"formation","link":"https:\/\/thomasalbert.fr\/en\/courses\/patisserie-keto\/","title":{"rendered":"Master Keto Baking: Delicious Recipes &#038; Innovative Substitutions"},"featured_media":2004,"template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"Modern techniques for ketogenic baking","_seopress_titles_desc":"Discover the secrets to keto baking: sugar alternatives, low-carb flours and methods tailored to ensure your desserts are a success.","_seopress_robots_index":""},"class_list":["post-2187","formation","type-formation","status-publish","has-post-thumbnail"],"acf":{"formation_accroche":"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.","formation_informations":{"formation_duree_heure":7,"formation_duree_jour":1,"formation_tarif":"Upon request","formation_type":["distanciel","hybride"],"formation_lieu":""},"formation_plus_repeteur":[{"formation_plus":"Short, intensive training course (1 day) with tangible results."},{"formation_plus":"Scientific and technical approach applied to practice."},{"formation_plus":"Clear deliverables: substitution matrix, recipe sheets, summary table of ingredients."},{"formation_plus":"Post-training support available to help you adapt your recipes."}],"formation_objectifs_repeteur":[{"formation_objectif":"Identify the differences between \u201csugar-free\u201d, \u201clow carb\u201d and \u201cketo\u201d."},{"formation_objectif":"Master sugar substitutes (erythritol, allulose, stevia) and understand their limitations."},{"formation_objectif":"Use alternative flours (almond, coconut, etc) and adjust the fibre intake."},{"formation_objectif":"Formulate and produce stable and tasty keto mousses, sponges, pastries and creams."},{"formation_objectif":"Adapt your own traditional recipes into keto versions."}],"formation_points_forts_repeteur_":[{"formation_point_fort":"Alternating between demonstrations, texture analyses and practical workshops."},{"formation_point_fort":"Critical tasting of the products made."},{"formation_point_fort":"Detailed digital materials provided to each participant."},{"formation_point_fort":"Highlighting real issues (friability, crystallisation, residual taste) and their solutions."}],"formation_grands_axes_repeteur":[{"formation_grand_axe":"Introduction to keto nutrition and overview of ingredients."},{"formation_grand_axe":"Substitution theory (sugars, flours, fibres, proteins, fats)."},{"formation_grand_axe":"Practical application: sponges, mousses, creams, pastes and gelatinous textures."},{"formation_grand_axe":"Formulation of suitable recipes and production management (freezing, storage, transport)."},{"formation_grand_axe":"Summary, tasting and practical tools for formulation."}],"formation_public_repeteur":[{"formation_public_vise":"Experienced or semi-professional pastry chefs wishing to expand their range."},{"formation_public_vise":"Individuals undergoing retraining with a background in traditional pastry making."},{"formation_public_vise":"Catering professionals, hoteliers, and caterers interested in the keto nutritional offering."}],"formation_prerequis":"Mastery of the basics of traditional pastry making (sponges, creams, mousses, ganaches).","formation_modalites_pedagogiques":"<ul>\r\n \t<li>Alternating theory and practice.<\/li>\r\n \t<li>Demonstrations followed by practical exercises.<\/li>\r\n \t<li>Case studies (reworking classic recipes into keto versions).<\/li>\r\n \t<li>Comparative tastings and critical analysis.<\/li>\r\n<\/ul>","formation_supports_pedagogiques":"<ul>\r\n \t<li>Theoretical slideshows.<\/li>\r\n \t<li>PDF materials and technical data sheets.<\/li>\r\n \t<li>Summary table of key ingredients and substitutes.<\/li>\r\n \t<li>Professional baking equipment provided (mixers, ovens, moulds, etc.).<\/li>\r\n \t<li>Keto recipe cards and bonus recipes.<\/li>\r\n<\/ul>","formation_modalites_evaluation":"<ul>\r\n \t<li>Continuous assessment through active participation and recipe preparation.<\/li>\r\n \t<li>Critical analysis and group discussions during tastings.<\/li>\r\n \t<li>Possibility of post-training follow-up (consulting, recipe adaptation, R&amp;D support).<\/li>\r\n<\/ul>","formation_informations__admission":"<ul>\r\n \t<li>Registration possible up to two weeks before the session.<\/li>\r\n \t<li>Training agreement and quote available on request.<\/li>\r\n \t<li>Funding available.<\/li>\r\n \t<li>Contact us directly by email or telephone for quotes and practical information.<\/li>\r\n<\/ul>","formation_faq_repeteur":null},"_links":{"self":[{"href":"https:\/\/thomasalbert.fr\/en\/wp-json\/wp\/v2\/formation\/2187","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thomasalbert.fr\/en\/wp-json\/wp\/v2\/formation"}],"about":[{"href":"https:\/\/thomasalbert.fr\/en\/wp-json\/wp\/v2\/types\/formation"}],"version-history":[{"count":5,"href":"https:\/\/thomasalbert.fr\/en\/wp-json\/wp\/v2\/formation\/2187\/revisions"}],"predecessor-version":[{"id":2300,"href":"https:\/\/thomasalbert.fr\/en\/wp-json\/wp\/v2\/formation\/2187\/revisions\/2300"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thomasalbert.fr\/en\/wp-json\/wp\/v2\/media\/2004"}],"wp:attachment":[{"href":"https:\/\/thomasalbert.fr\/en\/wp-json\/wp\/v2\/media?parent=2187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}