{"id":16159,"date":"2017-01-04T15:17:19","date_gmt":"2017-01-04T14:17:19","guid":{"rendered":"http:\/\/www.fredericmenguy.fr\/?page_id=16159\/"},"modified":"2022-06-08T10:39:08","modified_gmt":"2022-06-08T08:39:08","slug":"artisan-chocolatier","status":"publish","type":"page","link":"https:\/\/www.fredericmenguy.fr\/en\/artisan-chocolatier\/","title":{"rendered":"Artisan chocolatier"},"content":{"rendered":"

[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=”#ffffff” padding_top=”90″ padding_bottom=”90″][vc_column][vc_column_text]<\/p>\n

Advice and training on chocolate pan<\/h2>\n

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for artisan chocolate makers<\/h4>\n

[\/vc_column_text][vc_separator type=”transparent” up=”60″ down=”10″][vc_column_text]F<\/span>r\u00e9d\u00e9ric Menguy can offer a global approach including equipment, raw material and know-how. <\/strong>You would like to create or increase the size of a chocolate panning workshop. You need to invest but you are hesitating between a belt coater or a classical pan, air treatment by dehumidification or dehydration, doing or not doing precoating on your dried centers, onsite or offsite training for your staff.<\/p>\n

 <\/p>\n

Through his experience acquired in industrial environment, Fr\u00e9d\u00e9ric Menguy can support you in making your choices and building your project. He can assist you in doing the budget study of your future panned chocolate products workshop. He can also assist you in sizing your chocolate pan and supervising your project during installation.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_image=”16427″ padding_top=”650″][vc_column][\/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_image=”15168″ background_color=”#f6f6f6″ padding_top=”90″ padding_bottom=”90″][vc_column][vc_column_text]<\/p>\n

Training adapted to artisan chocolate makers<\/h2>\n

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To enable you to quickly acquire the skills needed in chocolate panned products making, three options are available:<\/h4>\n

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A three-day technical training course in Montauban \/ France exclusively reserved to the production of chocolate panned products.<\/h5>

He works in collaboration with the National Confederation of chocolate makers and Chamber of Trade of Montauban. The practical part in an industrial environment represents more than half of the training course.<\/p><\/div><\/div><\/div>[vc_separator type=”transparent” up=”40″ down=”0″][\/vc_column_inner][vc_column_inner width=”1\/3″]

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A three-day hands-on training in your facilities using your equipment<\/h5>

which will enable you to produce immediately after. This product can be chocolate panned product, sugar panned product or a mixture of both technics (Vienna type products)<\/p><\/div><\/div><\/div>[vc_separator type=”transparent” up=”40″ down=”0″][\/vc_column_inner][vc_column_inner width=”1\/3″]

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A technical tailor-made course in his Application Laboratory<\/h5>

which allow you to meet your specific needs very quickly.<\/p><\/div><\/div><\/div>[vc_separator type=”transparent” up=”5″ down=”0″]Application Laboratory<\/a>[vc_separator type=”transparent” up=”40″ down=”0″][\/vc_column_inner][\/vc_row_inner][vc_column_text]In both cases, the training method developed by Fr\u00e9d\u00e9ric Menguy will enable you to understand quickly the existing parameters during the production of chocolate panned products (polishing finish), to understand the influence of each parameters on the result and finally be able to invest in an efficient chocolate pan and\/or be able to produce reliably.[\/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

Attached to management principles by quality,<\/span><\/h2>\n

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Fr\u00e9d\u00e9ric Menguy offers solutions which respect your quality approach. To make sure that solutions proposed to solve your manufacturing problems last in time, he uses the following : on continuing improvement approach, on active staff participation, on food safety and hygiene legislation.<\/span><\/p>\n

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Training possibilities<\/h2>\n

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You will find below the 2 distinct parts of mission: advice \u2013 training, but bear in minds that his actions combine both aspects of on-going improvement.<\/h4>\n

[\/vc_column_text][vc_separator type=”transparent” up=”42″ down=”15″][vc_column_text]\n\n\n\n\t\n\n\t
ADVICE<\/th>TRAINING<\/th>\n<\/tr>\n<\/thead>\n
Helping you to :<\/strong>
\n\u2022 Define the provisional budget of your projects, size your installation.
\n\u2022 Choose equipment and supervise set-ups.
\n\u2022 Design + develop your innovative panned products.
\n\u2022 Work with raw materials (choice specifications, supplier research)
\n\u2022 Solve technical and operations problems (reduce costs, waste, capacity losses)
\n\u2022 Industrialize traditional process
\n
\nGuide your team in :<\/strong>
\n\u2022 Set-up of proposed solutions
\n\u2022 Increase skill level of the operators
\n\u2022 Quality, hygiene and food safety approach (ISO22000, IFS & BRC certifications)<\/td>		Train your teams of the 6 steps of pan coating :<\/strong>
\n\u2022 Gumming
\n\u2022 Chocolate coating
\n\u2022 Sugar or sugar-free hard panning
\n\u2022 Soft panning
\n\u2022 Colouring and finishing
\n\u2022 Chocolate or sugar polishing
\n
\nTraining contents are tailor-made for all type of audience :<\/strong>
\n\u2022 Fields operators
\n\u2022 R&D technicians
\n\u2022 Quality teams
\n\u2022 Maintenance teams
\n
\nTraining sessions are carried out in your facilities or in one of your partner centres, in France or in Germany.<\/strong>
\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n[\/vc_column_text][vc_column_text]Available in French, English and Spanish.[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=”parallax” parallax_content_width=”in_grid” text_align=”left” full_screen_section_height=”no” background_image=”16411″ section_height=”650″][vc_column][vc_separator type=”transparent” up=”93″ down=”0″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner offset=”vc_col-lg-6 vc_col-md-6″][vc_single_image image=”16432″ img_size=”full” alignment=”center” style=”vc_box_border_circle” qode_css_animation=”element_from_left” transition_delay=”0.3″][vc_separator type=”transparent” up=”23″ down=”0″][\/vc_column_inner][vc_column_inner offset=”vc_col-lg-6 vc_col-md-6″][vc_separator type=”transparent” up=”46″ down=”0″][vc_column_text]<\/p>\n

Do you have a project ?<\/span><\/h2>\n

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Get expert advice and training on chocolate pans for artisan chocolatiers.<\/span><\/h4>\n

[\/vc_column_text][vc_separator type=”transparent” up=”30″ down=”0″][vc_column_text]Today recognized as one of the best experts in pan coating, he guides industrial confectioners and artisan chocolatiers in their development in France as well as internationally.
\n<\/span>[\/vc_column_text][vc_separator type=”transparent” up=”40″ down=”0″]Contact Fr\u00e9d\u00e9ric Menguy<\/a>[vc_separator type=”transparent” up=”93″ down=”0″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” padding_top=”15″ padding_bottom=”0″ css=”.vc_custom_1481193892951{background-color: #e5a430 !important;}”][vc_column][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_single_image image=”15421″ img_size=”full” alignment=”center” qode_css_animation=””][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” padding_top=”15″ padding_bottom=”0″ css=”.vc_custom_1481193903771{background-color: #e5a430 !important;}”][vc_column][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[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=”#ffffff” padding_top=”90″ padding_bottom=”90″][vc_column][vc_column_text] Advice and training on chocolate pan [\/vc_column_text][vc_separator type=”small” position=”center” up=”7″ down=”38″][vc_column_text] for artisan chocolate makers [\/vc_column_text][vc_separator type=”transparent” up=”60″ down=”10″][vc_column_text]r\u00e9d\u00e9ric Menguy can offer a global approach including equipment, raw material and know-how. You would like…<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"full_width.php","meta":{"footnotes":""},"class_list":["post-16159","page","type-page","status-publish","hentry"],"yoast_head":"\nArtisan chocolatier on chocolate pan \u2013 Fr\u00e9d\u00e9ric Menguy, pan coating expert<\/title>\n<meta name=\"description\" content=\"Advice and training for artisans chocolatiers on chocolate pan with Fr\u00e9d\u00e9ric Menguy, In France or anywhere in the world \u2013 Montauban - France\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fredericmenguy.fr\/en\/artisan-chocolatier\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Artisan chocolatier on chocolate pan \u2013 Fr\u00e9d\u00e9ric Menguy, pan coating expert\" \/>\n<meta property=\"og:description\" content=\"Advice and training for artisans chocolatiers on chocolate pan with Fr\u00e9d\u00e9ric Menguy, In France or anywhere in the world \u2013 Montauban - 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