Europain 2018

Europain NPD: Velvet aerosols sprays, automated bread dispensers and croissant buns

By Gill Hyslop contact

- Last updated on GMT

Europain 2018 showcased a swath of new product offerings.
Europain 2018 showcased a swath of new product offerings.
BakeryandSnacks picks out some exciting products featured at ‘Bake in Paris’ – the 2018 edition of Europain, held in Paris, France, earlier this week.

Velvet
Velvet coat

Dr. Oeteker subsidiary Condifa displayed the Ancel range of Velvet Sprays.

The sprays add a velvet touch to pastries and baked goods using only cocoa butter and colorants.

Available in four colours – white, brown, red and yellow – the sprays are ideally used at room temperature on frozen desserts or items placed in freezer for about two minutes before spraying.

Suitable for use on ice, mousses, almond paste and Chantilly cream, with the use of stencils or freehand.

No prior heating or special equipment is required, and the nozzles are designed to release an optimized diffusion for a solid, velvety finish.

Each aerosol can will decorate about 50 individual pieces.

French bakery specialist Condifa develops over 300 baking ingredients to facilitate easy operation in a professional kitchen under the brands Ancel, Sébalcé, Braun, Agrano and Cresco.

chef cut
Precision cut

Hydroprocess presented its new ChefCut CC4007-N, fitted with new features and ChefCut Office software that make it more efficient.

The company claims its compact machine is the first and only NSF certified waterjet cutting machine (accepted by North American food labs) and is simple to use, precise and easy to clean

The high precision machine has the flexibility to cut complex shapes without any dies, are compatible with most textures – including pastry, uncooked dough, tarts and even hard particles like pistachios and praline-chocolates – to thicknesses of between to 60 mm-80 mm.

Waterjet cutting technology also eliminates the risk of broken blades and bacteria contamination (the water under high pressure is almost sterile).

Smart
Bread on call

Smart bread, fresh and hot at a press of a button: That was Api Tech’s message with its Smart Baguette dispenser.

The autonomous bread dispenser can be customized to produce bread 24/7 and has a production capacity of 150 loaves per hour.

Designed by API Tech – which has been making automated machines in France for 12 years – components used are industry-standard but the outer casing of the machine is 100% customizable to reflect a business or bakery’s look.

The machines will also accept all types of payment, including cash, contactless and debit cards.

A novel approach to increase income with a new interactive point of sale.

Poly
Perfect bake every time

Bergamo-based Pavoni Italia has spent more than three decades designing and manufacturing a complete range of polyethylene and polypropylene containers for food industry.

At Europain, the company showcased its line of high quality ‘Le torte di Emmanuele’ silicone molds for cakes, designed in collaboration with Emmanuele Forcone, winner of the Coupe du Monde de la Patisserie 2015.

The company’s ISO 9001 certified factory, based in Suisio in the province of Bergamo, manufacturers a 6,000-strong portfolio of high quality items for the bakery and patisserie industries, among others

The company supplies customers around the world thought a network of distributors in Europe, Middle East, US, Asia and Australia.

Last year, the company launched a new line for chocolate molds, designed in conjunction with chefs, including Antonio Bachour, Davide Comaschi and Fabrizio Fiorani.

Bun
Bun on the run

French bakery Bridor Bakeries showcased its newest creation, the Bridor Bun ’n’ roll, a spiral-shaped bun made from flaky croissant dough designed as a base for burgers or sweet fillings.

The family-owned bakery, founded by Louis le Duff, creates a wide selection of breads, French baguettes, stone-baked loaves, Viennese pastries, macaroons and petit fours for the hospitality and catering markets.

The range – made from flour sourced from millers within 200 km from all Bridors sites – contains collections crafted from recipes devised by master bakers, such as Frédéric Lalos.

The company’s bread collection comprises 100 par-baked or fully baked frozen breads baked in real stone ovens from T65 category flour using traditional methods of kneading and slowly fermenting for an airy crumb and natural flavors.

Soggy
No soggy bottom

Among a number of new releases showcased at Europain by Gobel is a tin fluted tart mold with perforated removable bottom.

The perforated bottom drains the excess moisture to improve baking of the dough even with when filled with thick creams or moisture-laden ingredients like tomatoes.

The removable base also makes the pies easier to turn out.

Available in seven different sizes.

The company was founded by Etienne Gobel in 1887, to produce copper tins and molds to assist patisserie chefs who, in that era, were making cakes as elaborate and intricate as Bavarian castles.

Five generations later and the company is still producing premium quality pastry equipment, used by professionals in 40 countries around the world.

The company consistently updates its extensive portfolio of equipment to adapt to the demands of modernism and even specializes in tailormaking equipment according to a client’s specific needs (made to measure products).

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