{"id":16146,"date":"2017-01-04T15:10:01","date_gmt":"2017-01-04T14:10:01","guid":{"rendered":"http:\/\/www.fredericmenguy.fr\/?page_id=16146\/"},"modified":"2022-06-13T08:07:40","modified_gmt":"2022-06-13T06:07:40","slug":"artisan-chocolatier-training","status":"publish","type":"page","link":"https:\/\/www.fredericmenguy.fr\/en\/artisan-chocolatier-training\/","title":{"rendered":"Artisan chocolatier training"},"content":{"rendered":"

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Chocolate training at the Ecole Sup\u00e9rieure des M\u00e9tiers de Muret near Toulouse (French language)<\/h2>\n

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In partnership with the Confederation of Chocolatier of France<\/a>, Fr\u00e9d\u00e9ric Menguy offers to artisan chocolatiers two or three annual sessions which cover chocolate pan coating operations:<\/h4>\n

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01<\/h3>\n

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Precoating<\/h3>\n

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02<\/h3>\n

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Chocolate coating<\/h3>\n

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03<\/h3>\n

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Polishing \/ glazing<\/h3>\n

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The chocolatier training content is adapted to small pan apprenticeship.<\/h3>\n

The emphasis is on equipment knowledge and information to guide the chocolatier for future investment.<\/p>\n

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An important part of the chocolatier training is also dedicated to the pan coating market knowledge including best suited suppliers of equipment and ingredients needed for your production. Having worked in industry for many years himself, Fr\u00e9d\u00e9ric Menguy works to create links between the artisanal and the industrial world.<\/p>\n

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Having worked in industry for many years himself, Fr\u00e9d\u00e9ric Menguy works to create links between the artisanal and the industrial world. These links should enable the artisan to work rationally, emphasising on monitoring temperatures, humidity and weight taking into account the variations in meteorological parameters.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#6e6259″ padding_top=”60″ padding_bottom=”60″][vc_column][vc_column_text]<\/p>\n

This rational method will allow the artisan to create freely<\/span><\/h2>\n

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Products creation and chocolate panned training.<\/h2>\n

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Fr\u00e9d\u00e9ric Menguy also proposes chocolate panned training on site to artisan chocolatier.<\/h4>\n

[\/vc_column_text][vc_separator type=”transparent” up=”42″ down=”15″][vc_column_text]H<\/span>e proposes hands on training which allows the artisan chocolatier<\/a> to set up parameters of a new product while learning. Production can then start immediately after training.
\nIn this case, Fr\u00e9d\u00e9ric Menguy adapts the content of the panned chocolate training to the needs of the artisan. All the following operations can be carried out:[\/vc_column_text][vc_separator type=”transparent” up=”20″ down=”20″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][\/vc_column_inner][vc_column_inner width=”5\/6″]

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