During the Innovations masterclass on Thursday 28 and Friday 29 June, dedicated to reducing sugar in the food industry, Robèrt van Beckhoven will demonstrate how he practices the ‘less is more’ principle in his traditional bakery. Kafé Van Leer, initiated by Robèrt, will host the Masterclass.
Robèrt was brought up in the bakery of his grandfather and father. Many years of experience, competitions and prizes later he is both Master Patissier and Master Boulanger. Robèrt is passionate about educating professional and amateur bakers and furthermore has become a famous Dutchman through his role as juror in programs like ‘Heel Holland Bakt’ and the ‘CupCakeCup’.
In the run-up to the masterclass, we asked Robèrt three questions:
- What is your opinion on sugar reduction in pastry?
- What can pastry chefs do to reduce sugar in their products?
- How can food ingredient producers help?