Praliné: what is it and how is it made? Praliné explained by a Belgian manufacturer: definition, difference with pralin and brésilienne, how hazelnut-almond praliné is made and its uses.
Almond powder or almond flour: what's the difference and how to choose? Almond powder, almond flour, ground almonds: the same ground almonds, but what are the real differences? Uses, substitutes, storage and advice from a manufacturer.
Glossy nougatine: what is it and how do you get it right? Glossy nougatine explained by a Belgian manufacturer: what it really is, the difference with hard nougatine, the step-by-step recipe and the mistakes to avoid for a caramel that stays shiny.
Nougatine: the complete guide (making, shapes and professional uses) What is nougatine, how is it made in a copper pan, which shapes for which uses, and how does it differ from nougat and brésilienne? A manufacturer's guide.
How is marzipan made? A Belgian manufacturer's guide Almonds, sugar, craftsmanship: a Belgian manufacturer explains how marzipan is really made — almond content, baking, storage and the difference with almond paste.
Buying marzipan for professionals: what should you look for? Buying marzipan as a baker or chocolatier? A Belgian manufacturer explains what to look for: almond content, texture, format, certification and the benefit of buying directly from the maker.
The history of marzipan: origins, traditions and Belgian craftsmanship Where does marzipan come from? A Belgian manufacturer traces the origin of this almond confection, its traditions across Europe (Lübeck, Toledo, Sicily) and Belgium's place in this craftsmanship.
Candied fruit: how to choose, use and store it A guide to candied fruit for pastry by a Belgian supplier: how it is made, how to choose it well, incorporate it into your recipes (cake, gingerbread) and keep it for a long time.
Choosing your pastry ingredient supplier in Belgium: 5 criteria Consistency, certifications, flexibility, proximity, service: 5 concrete criteria — plus the right questions to ask — to choose a pastry ingredient supplier in Belgium.
What is brésilienne (praligrain)? Origin, production and uses Brésilienne, also known as « praligrains », is a little-known Belgian ingredient. Definition, production, grain size, storage and differences with nougatine and praliné.
Almond paste or marzipan: what's the difference? Almond paste or marzipan? A Belgian manufacturer explains the difference: almond percentage, texture, use in pastry (almond stick, filled biscuits) and how to choose the right product.
Elevate your creations with marzipan, brésilienne and nougatine Since 1988, we have passionately crafted premium raw materials for artisans around the world.