Thanks to the demonstrator specialist François Brandt, you will have the opportunity to get to know all our solutions for dividing, forming and sourdough fermentation.
Apprentice pastry chef in Strasbourg in the early 1980s, François Brandt worked for many prestigious houses in France, Luxembourg, London, and the Netherlands as head pastry chef-baker. In 2002, he simultaneously began a career as a trainer at the Bakery Institute in Zaandam in the Netherlands and became development manager for a Dutch bakery group.
In 2007, he won the Dutch Pastry Awards for best pastry chef in Holland. He won the “Master Baker” world championship at the Paris Masters in 2010 and was the winner as team leader of the European Cup "Les Pallons d'or" the Dutch bakery team in 2012.
Suffice to say that François Brandt knows his profession and the challenges necessary to achieve mastery of his art and excellence.
He will be there to demonstrate and explain all the advantages of switching to JAC solutions in dough division, shaping and sourdough control.
