The Hubert Cloix Blog
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Ice cream overrun rate: calculation, optimization and profitability
Overrun rate in ice cream: definition, calculation, and optimization. Is your ice cream lacking in flavor? Is it too light, too foamy, or on the contrary...
The importance of an efficient cold room for hospitality businesses
The importance of an efficient cold room for hospitality businesses. In the hospitality industry — cafes, hotels, restaurants — the cold room is essential.
Hubert Cloix Newsletter February 2026
February 2026 Newsletter ✍️ Hubert Cloix's Editorial The year continues at a good pace, driven by new collaborations, enriching encounters… and always the same
Hubert Cloix Newsletter January 2026
January 2026 Newsletter: News, trade shows & projects – we're taking you on a journey into 2026. ✍️ Editorial by Hubert Cloix Dear customers, resellers and partners, The year 2026 begins
Marie-Antoine, known as Antonin Carême: the “King of chiefs and chief of kings”
Introduction In the history of French gastronomy, some names shine like stars in the Michelin Guide. Among them, Marie-Antoine Carême occupies a place of honor.
Crafts & Local Visibility: How Bakers, Chocolatiers, and Ice Cream Makers Can Make Their Names Known Without Becoming Geeks
Digitalization of artisans: how ice cream makers, bakers, and chocolatiers can leverage the web. Craftsmanship and new consumer habits.
Complete guide to making homemade and professional ice cream
A complete guide to making artisanal and professional ice cream. Understanding ice cream making: a technical skill. Making ice cream is not...
Importance of maturation in the ice cream making process
The Importance of Maturation in the Ice-Making Process Introduction: A Little-Known but Crucial Step When discussing ice-making,
Printed stickers to promote your bakery
Printed stickers to promote your bakery: An effective solution to strengthen your brand image. In a sector as demanding as baking and pastry making, it
Italian ice cream machine rental
Italian ice cream machine rental: everything you need to know Introduction Want to add a delicious and refreshing touch to your events? Renting
Brick Pastry Cream
Pastry Cream in a Carton: A Time Saver or a Compromise on Quality? Introduction: Pastry cream in a carton, a solution
Cold or hot pastry cream in a pastocuiseur?
Pastry Cream: Cold or Hot with a Pasta Cooker? Introduction Pastry cream is a staple in pastry making. There are two methods
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