Masters de la Boulangerie – Discover the specialities 1/3 | Europain
09 November 2017

Masters de la Boulangerie – Discover the specialities 1/3

18 experienced candidates selected on the basis of the best scores obtained or for displaying the best potential will compete in one of the three following specialties: “Nutritional Bread Making”, “Gourmet Baking” and “Artistic Bread Making”. Each categories has been establish according to challenges linked to evolutions in baking and the profession’s future.

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FOCUS ON NUTRITIONAL BREAD MAKING

It is no longer enough to simply talk about bread. It is now a case of the broader spectrum of bread making that meets an ever-expanding list of requirements. Over time, a vast and diverse range of bread has developed in response to a variety of geographical constraints or cultural specifics. To this end, the Masters de la Boulangerie competition is determined to highlight the multiplicity of “world breads”. As well as traditional French-style baguettes and breads, the bakers must excel in the mastery of leavened breads and also corn bread, rye bread and even Polar bread!

Three challenges for Nutritional Bread Making

  • International expertise: compulsory breads and typical breads from the country of the candidate
  • Creation and Innovation: “Bread in all its forms”
  • Bake & Dine: “Dishing up bread”
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