Come and discover the wonderful world of classic pastries with Loïc Le Denmat, Pâtisserie Expert at MECATHERM.
In this series, Loïc shares his knowledge and expertise with passion and generosity.
You will discover the keys to success on an industrial scale and learn how to combine product quality and industrial performance.
8000
New pastry products
launched worldwide
every year
+ 500
Pastry references
produced on our lines
currently in operation
+ 10
tonnes of cakes are produced every hour on our equipment around the world
Pâtisserie Expert Technologist at MECATHERM, Loïc Le Denmat, supports industrial manufacturers in the field of Bakery-Viennoiserie-Pastry. Loïc has over 20 years of experience and is able to quickly understand the specific environment of each client. He provides them with personalized advice to meet their technical challenges.
Loïc has worked in many countries as a coach and consultant, with a great diversity of ingredients, processes, and products, both on a small and an industrial scale.
Loïc reveals how to obtain the marvelous contrast of textures which is characteristic of the chocolate coulant. You will also discover the three industrial-scale manufacturing methods to obtain a delicious chocolate melting core by combining product quality and industrial performance.
Loïc describes the madeleine as a work of art. Would you like to know how its recipe and variations have evolved around the world? Are you interested in discovering how the addition of certain ingredients, like trimoline or raising agents, influences the final product? Loïc will tell you all about it in this episode.
This recipe requires very specific ingredients, and also, very specific equipment, in order to succeed in baking beautiful and delicious madeleines on an industrial scale. Loïc will specify all the essential key points to obtain a beautiful soft crumb. This ranges from the mixture density regularity to the importance of the tray or support, and the choice of baking methods.
Muffins come in many variations: bell-shaped, mushroom-shaped, or round, sometimes chocolate-flavored or with added fruits. Loïc details the choice of ingredients, the type of baking mold, how to set different cooking methods, and how to bake gourmet muffins on an industrial scale.
To make a pie, there are two key components you need to prepare: the crust and the filling. The multitude of shapes and fillings, from sweet to savory, creates endless possibilities. Discover the different techniques and industrial processes required to make a delicious pie with Loïc.
The combination of a crispy puff pastry and a rich cream allows you to create a delicious pastel de nata. Loïc shares his knowledge and expert tips for making the iconic Portuguese pastry a success in this episode.
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