PASTICCERIA INTERNAZIONALE World Wide Edition 24-2014

WORLD CHOCOLATEMASTERS

SURROUND YOURSELFWITH BEAUTY

REVISITED LOLLYPOP

COLD FORMS

IN HONOUR OFSANT’ANTIMO

A PASTRY’N MOTION

THE UNION BETWEEN A SWEET TOOTH AND VEGAN

THE SECRET LANGUAGEOF FLOWERS

NEWS

10064 PINEROLO - ITALIA - Tel. +390121393127 - Fax +390121794480www.piwwe.com - [email protected]

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P A S T R Y B A K E R Y C O F F E E C U I S I N E

CHIRIOTTIEDITORI

Cop. PIWWE n 24_*Cop. PIWWE n. 9/2006 14/01/14 12:02 Pagina 1

EDITOR-IN-CHIEF

Livia ChiriottiSENIOR EDITOR

Emilia Coccolo ChiriottiNEWS EDITORS

Cristina QuagliaMilena NovarinoMonica Onnis

ASSISTANT EDITOR

Chiara CombaTRANSLATIONS

Windsor - PineroloMARKETING EDITOR

Monica PagliardiADVERTISING DIRECTOR

Ottavio ChiriottiART DIRECTOR

Studio ImpaginaPRINTED BY

Tipografia Giuseppini

Pasticceria Internazionale World Wide Editionis happily published in Italy by Chiriotti Editori

Copyright © 2014 by Chiriotti Editori All rights reserved

No part of this magazine may be reproduced without prior written permission

from the publishing house

Supplement of “Pasticceria Internazionale” n. 261 - 2014

ON OUR COVERThe chocolate lady made by Davide Comaschi

Pasticceria Internazionale World Wide Edition 10064 Pinerolo (Torino)

Viale della Rimembranza 60 tel. +39 0121 393127 - fax +39 0121 794480

[email protected]

In this issueWorld Chocolate Masters

Surround yourself with beauty

Revisited Lollypop

Cold forms

In honour of Sant’Antimo

A pastry’n motion

The union (possible) between a sweet tooth and vegan

The secret language of flowers

NewsThe 20th anniversary of AMPI

A story made of wafer

An ambitiuos project

The top multi-function machine

A successful partnership

The winning combination of form and taste

Tempting delicacies

Six flavours of mouth-watering creaminess

Gelato World Tour never stops

Gulfood, world’s biggest food&hospitality show expanded to meet global demand

The new Trittico

The PE-PROTECT allows packaging to communicate

An American classic

Puff pastry from Sicily

All the flavours of cocoa

The 20th Modern Bakery Moscow

Meeting in Stuttgart

Tool & technology

A special visibility

Multi-purpose assistant

Spreading Italian culture throughout the world

01_Layout 1 14/01/14 12:05 Pagina 1

WORLD CHOCOLATE MASTERS

2014 - www.piwwe.com - n. 242

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Comaschi above everyoneStrong emotions in Paris last year! Determination, concentration and precision are part of his charac-ter, as are a growing talent and healthy ambition, which are ne-cessary on occasions such as these. The Italian candidate DavideComaschi conquered a longed for victory at the 5th ChocolateWorld Masters, organized at the Salon du Chocolat in Paris byCacao Barry, with the support of Callebaut and Carma. Eve-ryone was agreeing, from the public to the international panel ofjudges, composed of twenty-three leading chocolate professionals,headed by honorary president Iginio Massari, the famous Italianconfectioner and member of Relais Desserts, including presidentsNorman Love, well-known chocolatier from USA, Angelo Musa,Meilleur Ouvrier de France 2007, and Sergio Herman, 3 starsMichelin Chef and special president for this year final. Also the Ita-lian pastry chef Leonardo Di Carlo was a member of the jury.With the theme of this year's competition being "The Architec-ture of Taste", the jury carefully evaluated the contestants' workand creativity through chocolate and Comaschi prevailed on 18competitors. In second place was Marike Van Beurden from Ne-therlands, in third place Deniz Karaca from Australia and, in ad-dition to the overall winners, the jury gave some special awards.The full results are on www.worldchocolatemasters.comComaschi’s artistic pièce, which was the result of a delicate ba-lance of overlapping and complex puzzle, amazed the public andthe panel. His plated dessert was much appreciated for its syn-chrony of colours and combination of ingredients; his showpiece forthe complexity of its structure and the difficulty required for its as-sembly; his dipped and moulded pralines, and the chocolate cakefor the shapes and balance between the ingredients. In Paris, therewas also an unprecedented number of Italians: Comaschi was joi-ned by an enthusiastic and colourful group of supporters, as wellas being followed by a multitude of fans on internet, having recei-ved, in less than 48 hours, 12,326 preferences in the online vo-ting for the pièce artistic, which was won by Mexico, with himarriving in third place.

02-08 World Chocolate Masters_Layout 1 13/01/14 15:24 Pagina 2

2014 - www.piwwe.com - n. 24 3

CHOCOLATE CREAMcream g 500honey g 50Cacao Barry Dark Chocolate Tanzania (75%) g 125gelatine g 5water g 25Warm the cream and honey up to 60°C and pour on the chocolate andthe gelatine. Work with a minipimer (hand cutter) for 2 minutes.

VANILLA SAUCEcream infusion (1 l cream + 300 g roasted gruè)g 500egg yolks g 120sugar g 90vanilla beans 4Mix the ingredients and thicken the mixture.

HEMISPHERESCacao Barry dark chocolate CubaTemper the dark chocolate and cast the spheres using hemisphericalmoulds.

SAVOIARD (SPONGE FINGER BISCUIT)fresh egg yolks g 150vanilla beans p 0.5 water g 25sugar g 100albumens g 150sugar g 50flour g 95starch g 55Beat the yolks, the water and the sugar in a kneading machine. In a se-cond kneading machine, whip the albumens and the sugar. Once the yolksare ready, add the sifted flour and the albumens. Dress the ladyfingersand dredge them with caster sugar. Cook in an oven for 10 minutes at200°C with open valve.

PARFAIT WITH MASCARPONE AND COFFEEextra-strong coffee g 75sugar g 220egg yolks g 200mascarpone g 200cream g 200Heat the coffee and sugar at 121°C, then pour on the egg yolks, that havebeen previously whipped in the kneading machine. Separately beat themascarpone with the cream. When the pate à bombe is ready, mix thetwo whipped creams and blast chill.

CHOCOLATE AND JASMINE SAUCEcream g 200Cacao Barry Dark Chocolate Cuba 70% g 105Eurovanille jasmine oil 8 dropsHeat the cream to boiling point, then pour on the chocolate and jasmine oil.

SABLÉ BISCUITS WITH CHOCOLATEorange zest g 3vanilla beans g 6butter g 190cocoa mass g 40sugar g 75flour g 225salt g 1orange juice g 40chocolate grains Cuba g 25Dissolve the salt in the orange juice, then work the butter and the flavou-rings in the kneading machine. Add the other ingredients and, at the end,blend in the cocoa mass melted at 30°C and mix well. Incorporate thechocolate grains.

GRUÈ SOAKwater g 500sugar g 300gruè g 400cocoa mass g 80Chill to 70°C then add the roasted gruè. Leave to infuse overnight. Justbefore use, add cocoa mass and emulsify with a hand mixer.

Revala-c-tionplated dessert



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CRISPY CHEMISECacao Barry milk chocolate Ghana 40,5% g 75cane sugar g 10Dip the ganache into the chocolate mixed with cane sugar.

MANDARINE GANACHEmandarin peel g 0.5mandarin pulp g 45lemon juice g 4.5cream g 15Isomalt g 10Cacao Barry milk chocolate Ghana 40,5% g 90Warm up the lemon pulp and juice, the cream and the Isomalt to 35°C.Pour on the melted chocolate. Mash with the cutter for 8 minutes.

MAIONESE GANACHE WITH GIANDUJA CHOCOLATEcream g 30vanilla bean n. 1/3Isomalt g 15hazelnut cream g 20Cacao Barry Dark Chocolate Cuba 70% g 25Dunk the pralines in 40 g of Cacao Barry milk chocolate Ghana and 10 g of cocoa butter.

Tangerine Equilibriumdipped praline

ORANGE FLAVOURED SUGARcoarsely-sieved sugar g 120orange zest g 10Mix the ingredients then vacuum pack them and sift before use.

CHOCOLATE GENOISE SPONGEmilk g 25sucrose g 45butter g 30flour g 35vanilla pods n. 1/2cocoa mass g 70milk g 20eggs g 50egg yolks g 60baking powder g 4rum g 7albumen g 185sucrose g 25baking powder g 4salt g 0.6

Bring the milk, the butter and the vanilla to boiling point, then add thecocoa mass and then the flour. Make a soft polenta, as if making creampuffs. Put the compound in a planetary kneading machine with a flat bea-ter. Add the milk, the eggs and the egg yolk bit by bit and in rotation, thenadd the baking powder, the salt and the rum. Sift the compound. Beat thealbumens in the planetary kneading machine with a flat beater, adding thepowders in two times. Dress and cook for 13 minutes at 190°C.

SABLÉorange zest g 3vanilla beans or pods g 6butter g 190cocoa mass g 40sugar g 75flour g 220salt g 1orange juice g 40chocolate grains “Cuba” g 25Dissolve the salt in the orange juice, then work the butter and the flavou-rings in the kneading machine. Add the other ingredients and at the endblend in the cocoa mass melted at 30°C and mix well. Incorporate thechocolate grains.

Perfect Trianglecake



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GRUÈ SOAKwater g 500sugar g 300roasted gruè g 400cocoa mass g 80Bring to 70°C and add the roasted gruè, then leave to infuse overnight.Just before use, add the cocoa mass and emulsify with a hand mixer.

CREAM FOR THE RELIEVO DECORATIONmilk g 125vanilla bean g 1.5egg yolks g 25sugar g 30starch g 10Cacao Barry Dark Chocolate Tanzania 75% g 25Cacao Barry Dark Chocolate Cuba 70% g 25cocoa mass g 15Mix the sugar and yolks together well. Heat up the milk and the vanilla, andas soon as it starts boiling, add it to the first mixture and cook as a regu-lar custard. When it is still warm, pour on the chocolate and mash with thecutter.

CHOCOLATE MOUSSEcream infusion (1 l of cream + 150 g roasted gruè) g 50honey g 75gelatine g 7.5water g 38

Cacao Barry Dark Chocolate Cuba 70% g 55Cacao Barry Dark Chocolate Tanzania 75% g 55cocoa mass g 55Warm the cream infusion and the honey to 60°C and pour on the choco-lates. Mash with the cutter for 3 minutes. Blast chill and beat in the knea-ding machine.

VANILLA CREAMcream infusion (1 l of cream + 300 g roasted gruè) g 500cocoa butter g 150egg yolks g 120sugar g 90vanilla beans p 5gelatine g 5water g 25Warm up the cream, the sugar, the egg yolks and the vanilla to 60°C thenpour them on the cocoa butter and gelatine. Mash with the cutter for 3 mi-nutes. Blast chill then beat in the kneading machine.

ICINGTahiti Vanilla beans p 2lemons zests p 3cream g 750invert sugar g 105caster sugar g 90glucose g 105cocoa g 45gelatine 90 bloom g 25water g 125hazelnut cream g 92Cacao Barry Milk Chocolate Ghana 40,5% g 300raspberry colouring agent g 55Add the spices, the caster sugar mixed with the invert sugar and the glu-cose to the cream and heat to boiling point. Add the dissolved hydratedgelatine, filter then mix with a minipimer (hand cutter). Pour the compoundon chocolate cut into pieces and mixed with the hazelnut cream. Blend ho-mogenously with a minipimer (hand cutter) and filter again. Blast chill tocool. Ice at 42°C.



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CHEMISECacao Barry dark chocolate Cuba 70% g 40Dip the ganache into the dark chocolate.

PASSION FRUIT CARAMELglucose g 15Isomalt g 40passion fruit pulp g 45cream g 40Cacao Barry White Chocolate Zephir 34% g 80cocoa butter g 20butter g 15lecithin g 0.1Caramelize the glucose and the Isomalt at 176°C. Remove from the heatand cool with the cream, then add the passion fruit and blend thoroughly.Mash with the cutter for 1 minute, pouring the compound in the chocolatewith the cocoa butter. Add the butter and mash with the cutter for an extra8 minutes.

PRALINÉcaster sugar g 25Isomalt g 25

roasted hazelnuts g 25roasted white almonds g 25cocoa butter g 8Tahiti Vanilla beans p 1/3Cook the caster sugar until fully brown. Blend the Isomalt in the caramel,stirring until dissolved, and immediately mix in the dried fruit. Take off theheat source and mix and blend in the cocoa butter. Mix the Tahiti vanillabeans when the mixture is cold; never exceed 32°C during the prepara-tion. Mash with the cutter and add 16 g of cocoa butter.

Davide Comaschiwww.davidecomaschi.it

Galaxy of the Trianglemoulded praline

The 20th anniversary of AMPILast year Accademia Maestri Pasticceri Italiani celebrated its 20th anniversary. The association has alwaysbeen supporting quality in confectionery and today AMPI includes some of the best Italian pastry chefs guided bythe president Gino Fabbri, from Bologna. Their XX Simposio Pubblico, i.e. public meeting, took place in Brescia,the town where the association itself was founded. For this occasion, the members had to compete on a specifictheme – the Italian fruit cake – and the competition was won by the founder of Accademia, Iginio Massari. Mo-reover, the famous Italian chef Gualtiero Marchesi payed them a visit and was appointed Accademico ad Hono-rem, while Roberto Rinaldini was elected Pastry Chef of the Year and was awarded the prestigious professionaltrophy by Pavoni Italia. www.ampiweb.it

NE

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MADE IN ITALY

www.silikomart.com/professional

Stone

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Enclose the essentialin a unique shape

Vol. 26 ml

Vol. 81 ml

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Past_int_world_wide_edition_220x320_GEN2014_DEF.indd 1 21/12/2013 10:59:34

A STORY MADE OF WAFERSince 1967 Bussy has produced rolled wafers and traditional wafers for professional use. At Sigep fair in Rimini the

company launches Biscottone, which is made of crunchy wafer (10,5x5,5 cm) and covered with a layer ofdark chocolate on one side. It can be filled with gelato or semifreddo to obtain Biscotto Gelato (as

shown in the picture), which can be covered with Purpurry grains. Biscottone has been designed ta-king inspiration from an old mold coming from the Bussy archives, which was made by the founderLuigi Vandone, thus fulfilling the company’s claim “A story made of wafer”.Many more new products enrich Bussy range. The new Lecestine range includes small wafer cups

and also the versions covered with cocoa and with rice, cocoa, and coconut grains. Thanks to theirform they can be easily filled with cream, custard, ganache. Then there are also Cannolo verde with pista-

chio, mini Sigarette and the mini Cannoli Minilime and Miniarancia. www.bussy.it


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An ambitiuos projectWithin an increasingly competitive market, the strategyof the historical roasting company Costadoro, locatedin Turin, is to offer to the well informed consumer thequality of Costadoro Coffee Lab. In the sector of thecoffee for bars and cafés, there was nothing more tobe invented, but there was something which could beimproved. The coffee, as it is sold, can’t be consumed.The coffee alone is not enough. To become an“espresso” it has to be transformed and to do this afew tricks are necessary, from barista’s skills to thequality and maintenance of equipment. This is why, inthis case, quality is not only limited to an excellent

100% Arabica blend (vacuum packed in a two kilo tin, with one-way valve andwithout addition of any gas) but it also involves the specific equipment neededby baristas, such as espresso coffee machines and grinders, with planned assi-stance and maintenance.Moreover, a unique line of promotional items has been studied to give a newand captivating image, which stands out for its elegance. Coffee shops usingCostadoro Coffee Lab are trendy and innovating places, supporting the ambi-tious project conceived to satisfy both the final consumer, who is more andmore attentive in the research of the best, and selected baristas with an exclu-sive product. Costadoro also undertakes to grant them the necessary training toreach or improve their professional savoir faire. www.costadoro.it

THE TOP MULTI-FUNCTION MACHINEThe success of the multi-function machines by Staff Ice Sy-stem goes on. They are versatile, innovative, indestructible,easy to use and, at the same time, able to respond to profes-sional requests. They offer technologi-cal, original and exclusive solutions tocatering, pastry and gelato art. Theyare perfect for creating mixes thatneed controlled heating and blending,and enhance the organoleptic proper-ties of ingredients thanks to a pasteu-risation cycle which usestemperatures lower than the classicboiling method.The range includes also the modelsR50 and RT50, the smallest multi-fun-ction machines of the world, whichare able to make batches of up to 2 li-ters and to pasteurise and cook up to5 liters. They are suited for high qua-lity catering, agriturism activities, littlepastry or gelato shops, professionalschools and cooking classes.www.staff-ice.com

010 news_Layout 1 13/01/14 15:28 Pagina 10

2014 - www.piwwe.com - n. 24 11

PAS

TRYSurround yourself

WITH BEAUTY

In this case the saying “there is strength innumbers” suits this couple, who animates thePasticceria Falicetto in Piacenza. A union thatstarted for love, grew and expanded also totheir work, creating a smiling relationship thathas lasted many decades. Grazia Pellegriniand Aldo Scaglia met in Liguria when theywere very young, at the beginning of the 80s:it was love at first sight. He was a novice

Piedmontese confectioner, with a lot of am-bition, she was still studying in Piacenza. Theharmony was immediate, as was also thelucky intuition to open a confectioner’s in hertown, giving it the name of his town. From 1985 their shop on via IV Novembre –which typically would be defined a bonbon-nière, i.e. small and cozy, due to its limited di-mensions and wide range of products on

offer – is a jubilation of craftsmanship and ori-ginality, as regards both recipes and presen-tation. It is exactly this union between thiscouple that brought about these results: hein his workshop looking after (in the truesense of the word) his products, inventingnew ones, and she behind the counter wrap-ping the products with flair, listening to thecustomers’ changing requirements and tran-smitting pure enthusiasm. A profitable ex-change, in constant evolution, which seeschocolate as the tasty protagonist, togetherwith their biscuits, legendary, exquisitely pro-duced fresh cakes, petits gâteaux and minia-ture, semifreddo, jams and jellies, nougat...During the festivities there is an increase inleavened cakes, both traditional and with fil-ling. There are also many cakes decoratedwith plastic chocolate or sugar paste, almostalways made to order or for the shop window,very detailed and in line with the season orevents. There is also a rich line up of productswhich they have invented, starting with thePiacerino, patented in 1995, which haveproverbs written in the local dialect insidethem, then there is Rugiada, dark chocolatedrops. Instead, Madamin are sweets withgianduia, saffron, raspberries, almond flourand hazelnuts. Torta di Rose, leavened dough similar tocroissant and rich in butter, becomes the sub-ject of the shop window for a floral theme,thanks to its form which gives the idea of abouquet, together with rose flavoured merin-

With this invitation, which is also their mantra, we present Grazia and Aldo Scaglia from the Pasticceria Falicetto in Piacenza: 27 years of activityand love, a practical demonstration of how “there is strength in numbers” as well as enthusiasm

011-014 Surround yourself with beauty_Layout 1 14/01/14 12:09 Pagina 11


PAS

TRY

gue sweets and jasmine flavoured white meringue. Sgranfagnòn Piacentino is another registered brand to present theciliegie di Villanova (Villanova cherries), glazed in chocolate, left to soakin a special liqueur which is similar to Maraschino presented in a spe-cial box, because it is higher than usual and which holds each cherryin place.

Attractiveness in support of goodnessSpeaking to Grazia about window dressing and packaging is alwaysexciting, because her aim is to valorize the goodness of her husband’sproducts to their best. “For me, packaging is communication and sim-plicity. Practicality for transportation and opening. Transparency to con-trast the lack of trust of a few customers. Then to think up somethingextra for those who are looking for something special: we supply shop-ping bags with a cake theme, which are both reusable and fashiona-ble”. What is clear is that classic packaging makes sense if acentrepiece is to be presented.The same concept is in all that she does: simple choices alongsidemore important offers, in order to offer all options. Then, alongside agreat leading object, must rotate the smaller world of sweets, includingthe ingredients “prepared by the confectioner” for the homemade pre-parations, such as puddings and other simple sweets.“Ideas should be presented with clarity, giving everyone the possibilityto buy one of our cakes remembering that, today, those who do, do notwant flashy packaging anymore and this requires total harmony withthe workshop, recommending to avoid wasting products, from the un-packaged to packaged”.Grazia insists a lot on giving precise opinions inside the shop, always of-fering detailed explanations and clear examples to customers. That iswhy she is not fond of the term shopkeeper, preferring artisan: “Wehave to narrate our inventiveness”. This because it changes the idea ofselling as she is well aware.A mentality that must change is understanding that the shop windowshould not just show paper and bows, but make the product known,realising this, first the customer buys a single piece to taste the product,then a small packet and then a box, but the appeal of the product musttranspire whatever the quantity. The term “appeal” chosen by Grazia isnot casual, because it has a value, a value to get across and to be re-spected, with coherence towards everything, also in order to not tire ofwhat they are doing.

Another important concept in the Pasticceria Falicetto is harmony:here the product is presented in the correct space, in a pleasant chro-matic range and with written explanations (“to transmit who we are andwhat we do with energy, ability and technique”) and appealing combi-nations, such as the tin, biscuit boxes sold with a breakfast mug, toconvey conviviality and sense of family. The message that emerges is “surround yourself with beauty! and infact, a lot of our customers thank us for our shop windows that cheerthem up: all things considered, people want to have fun and relax. Ideascome about because you live them and we still enjoy ourselves verymuch in our work”. The couple are not lacking in enthusiasm, even inthis less flourishing period. It is precisely regarding the present situationthat they underline, “the recession is helping artisans to narrate theirown ingredients. Of course we are reducing our expenditure, but we arenot reducing our quality, rather we are reducing some types of ‘waste’,such as excessive lighting”. Doing what you are able to do remains pri-mary, doing it well and seeing it through, not necessarily with brilliantideas but rather with concrete actions.

L.C.

VOLUPTÈ

fresh egg yolks g 220sugar g 70acacia honey g 110Gran Cru Venezuela chocolate 72% g 500glossy whipped cream g 1.000Whisk over a bain-marie adding the cream and milk and an infusionof filtered tea. Cook at 82°C and then cool, when it reaches a tem-perature of 35°-40°C blend with Gran Cru Venezuela 72% chocolateand glossy whipped cream.

Infusion of teamilk g 250cream g 150Silonibari black tea g 20Boil the cream and milk, add the tea and leave for 8 minutes in infu-sion.

Sponge cake with cocoasugar g 280egg yolks g 150 egg whites g 550sugar g 440 sieved cocoa g 50Gran Cru Venezuela chocolate 72% g 320Whisk the egg yolks and the sugar, lightly whisk the egg whites withthe remaining sugar, and unite the two mixtures. Add the sieved cocoaand the chocolate melted at 45°C. Bake in stainless steel round formsat a thickness of no more than 4 cm.In a stainless steel circle, stratify the cocoa sponge (softened with aspray of tea, sweetened with a little Muscovado sugar), with the teacream. Chill and glaze, decorate with chocolate decorations.

Mirror glazecocoa g 100sugar g 345glucose g 100water g 350gelatine g 10Gran Cru Venezuela chocolate 72% g 350Mix the cocoa with the sugar being careful to remove any lumps, addthe glucose and water and bring to the boil. Then add the softenedgelatine and Gran Cru Venezuela chocolate 72%.


2014 - www.piwwe.com - n. 24 13



170°C for 40 approx. minutes. Coat with gelatine and decorate with pi-neapple and cocoa nibs.

Pan fried pineapplesripe fresh pineapple g 1.000fresh butter 82% g 100 icing sugar g 100 distillate g 70Heat a non-stick pan, add a knob of butter and spices, add the fruit whichhas been cleaned and diced into pieces of the same size and fry, sprinklewith icing sugar and continue to fry. Add the distillate and make a flambé,place on a baking tray and cool straightaway. Keep in fridge until needed.

Aldo ScagliaPasticceria Falicetto, Piacenza

www.piacerino.itphotos Giancarlo Bononi

whole eggs g 750acacia honey g 220sugar g 375almond flour g 225 pastry flour g 380cocoa g 75baking powder g 24fresh cream g 360butter g 225chocolate 70% g 240 Mix together eggs, sugar and honey. In the meantime, sieve the flour withthe baking powder and cocoa, and add the almond flour. Then add thecream, liquid butter and chocolate which you have just melted. Pour a firstlayer, straightaway, into a stainless steel square shape form, place the sau-téed pineapple on top and then cover with another layer of cake and leaveto rest in a fridge for at least a couple of hours (better 4 hrs). Cook at

14


www.icamprofessionale.it

Italian down to the last drop.

I C A M L I N E A P R O F E S S I O N A L E . Y O U R I N S P I R A T I O N , O U R P A S S I O N .

Every last drop of Icam chocolate

contains something truly inimitable

and unique: a passion for taste and

creativity that’s Italian through and

through. Sixty years of experience

in the world of chocolate, carefully

selected raw materials, full control

throughout the farming and

production chain and the use of the

most advanced technology currently

available: this is what makes Icam the

last word in quality Italian chocolate.

Icam Linea Professionale is here to

help you turn this quality chocolate into

exquisitely tasty creations that are Italian

right down to the last drop.


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A successful partnership The successful partnership between the Italian company Reviva and the pastrychef Luca Montersino is further enhanced by the launch of news products. Themould for the making of Easter doves has been conceived as a useful tool alsosuggesting the difference between artisan and in-dustrial production. The saying “Prodotto dal tuopasticcere” (made by your pastry chef) is an evi-dent sign of quality which becomes an unmistaka-ble message for consumers.Moreover, also the Unica box is constantly earninga positive outcome. It is the result of the abovementioned collaboration and a product fit for theones looking for elegant packaging solutions.www.revivagroup.it

The winning combination of form and tasteSilikomart Professional presents the new Kit Circus Star, conceived in collaborationwith the Team Italia – composed by the president Gino Fabbri, the captain Lucca Canta-rin, Francesco and Marcello Boccia, and the coach Alessandro Dalmasso – which wasawarded the bronze medal at the Coupe du Monde de la Pâtisserie in Lyon 2013.The Kit Circus Star is composed by 4 elements: three moulds in food grade 100% Madein Italy silicone and a plastic support to ensure a greater stability during the execution. TheKit allows to make 1 kg cakes of and it is highly versatile, since the three silicone mouldscan be used at a temperature ranging from -76°F to + 446°F. It is thus fit both for blastchillers and for the making of sweet or savoury baked products. www.silikomart.com

Tempting delicaciesWhat’s more tempting than beingfree to choose between savoury orsweet food? With Duegi Dolciariaand its products it is possible,thanks to Happy Glam Hour andSweet Glam Hour items.

Happy Glam Hour is a range of confectionery products thatmelt together creams with various fruit, while Happy GlamHour is a finger food line: little bites good for the aperitif timeor for serve starters during dinners.The quality of ingredients and the care in the production ofthese delicacies confirm the reliability of Duegi Dolciaria, whichoffers a wide range for the most demanding palates. duegidolciaria.com

Six flavors of mouth-watering creaminess Some new flavours have been added to the Nutty range of Fabbri1095. Classic Nutty is a bakeproof blend of chocolate and hazelnuts,while Pistachio Nutty is a creamy pistachio spread, which is ready touse as a filling for croissants and pastries that have just come out ofthe oven. Soft and velvety White Chocolate Nutty is fit for semifreddoor gelato cakes. This year three new versions are launched. Nero Nutty is much morethan a marbling: it can be used straight from the tub to enjoy its in-tense flavor, or in the preparation of layered gelato, such as Creminogelato. Cereal Nutty contains all the goodness of classic Nutty, enri-ched with crunchy cereal and puffed rice. It’s a really versatile flavorthat can be used in many different pastry and gelato recipes. A whitechocolate base is the “secret” of White Cho-colate Nutty. The six flavors of the Nutty range do not con-tain hydrogenated vegetable fats, but onlyhigh-quality ingredients and a mouth-wateringcreaminess. www.fabbri1905.com


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REVISITED LOLLYPOP


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Chef Martin Lippo shows his creativity in this transformation of old style lollypopinto a mini frozen dessert. The special tool used in this process is Teppan Nitro,conceived by Lippo himself in collaboration with the Spanish company 100%Chef. It is a special container which presses liquid nitrogen and thus provides avery cold surface that causes rapid freezing in liquids

For the nitro-lollypopfreeze dried raspberries g 5lollypop sticksCharge a Teppan Nitro with liquid nitrogen. Put the cover and wait until itreaches the maximum cold. Take off the cover and re-fill it with liquid ni-trogen. Put the cover again, now Teppan Nitro is ready to use.

Make a circle with the interior coulis and place a lollypop stick in the cen-ter (1). When frozen, turn up side down. Pour some crushed freezed driedraspberries on the Teppan (2). Pour some foam on it (3). Place the fro-zen coulis in the center of the foam (4). Pour some more foam on top andsome raspberry to finish (5-6). Turn up side down and press a little bit witha frozen spatula to flatten it (7).

Martin LippoBarcellona, Spain

For the interior coulisraspberry puree g 200cooked beetroot g 120cream 35% fat content g 60sugar g 25Mix all ingredients with a blender. Strain finely and fill a squeezed bottlewith it.

For the yogurt foamplain natural yoghurt g 400cream 35% fat content g 100sugar g 75Mix all ingredients, strain and fill a siphon with it. Charge with gas and letit to rest in a fridge for 2 hours.

Yoghurt, raspberry and beetroot nitro-lollypop

1 2 3

4 5 6 7

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GELATO WORLD TOUR NEVER STOPS Gelato World Tour® was conceived by Carpigiani Gelato University and SIGEP–Rimini Fiera,with main partners IFI and MEC3, and its aim is to spread the culture of Italian artisan gelato eve-rywhere.Having started last May, this international event involves 8 cities in the five continents, of whichthree (Rome, Valencia and Melbourne) have already taken place, welcoming thousands of peo-ple in their public squares and highlighting artisans and local products. The next stages will beDubai (February, 13th-15th), Austin (April), Shanghai (May), Saõ Paulo (June) and Berlin (Au-gust, 22nd-24th).

Each time, 16 of best gelato artisans of the host country compete, preparing their best gelato flavours. The top three winners of everycompetition will go to the Gran Finale in Rimini (Italy) in September 5th-7th, trying conquering the title of “World’s Best Gelato”.General public can attend for free and taste gelato, vote their favourite flavours and participate to the “Taste & Win!” contest to winiPad4. These votes are added to the ones of a technical jury composed by journalists and food and gelato experts, and to the competinggelato artisans’ one.The first three events were attended by 340.000 people; artisans produced 17,700 kg of gelato, using 11,400 litres of milk, 2,200 kg ofsugar and other 4,200 kg of ingredients. The gelato was served in 245,000 cups and 160,000 mini-cones. By now, the total media co-verage is of more than 850 articles and reportages. www.gelatoworldtour.comCheck www.fondazionecarpigiani.it for Gelato Pixel Passion, a photographic contest on “all that is good about gelato”.

GULFOOD, WORLD’S BIGGEST ANNUALFOOD & HOSPITALITY SHOW EXPANDED

TO MEET GLOBAL DEMAND With an unbroken record of growth since its inception 27 years ago, Gulfood,

the world’s biggest annual food and hospitality industry trade show, will fea-ture a host of innovative new features, national pavilions, specialist conferen-

ces, high-ranking ministerial summits and pioneering B2B programmes tocover the entire foodservice sector. The 19th edition of the show which runs

from 23-27 February 2014 at Dubai World Trade Centre (DWTC) will be ex-panded to five days, while the specialist ingredients, processing, packagingequipment and food logistics sectors will take centre-stage at the inaugural

Gulfood Manufacturing show, running 9-11 November 2014. Gulfood now boasts an additional 27,000m² of freed-up floor-space for 4,500

local, regional and international exhibitors to focus on the foodservice, retailand hospitality trade, and explore international networking opportunities withmore than 80,000 global visitors. The additional floor-space has enabled 10

new country pavilions to be introduced to Gulfood’s line-up including: Bahrain,the Basque region, Colombia, Czech Republic, Japan, Kingdom of Saudi Ara-

bia, Mexico, Romania, Serbia and Vietnam. Gulfood 2014 will host the World Food Security Summit, the first internationalconference in the region focused on world food security and the International

Halal Conference - a topic of increasing importance for the global food andbeverage industry and one driving considerable growth opportunities.

Judged by an international panel of independent industry experts, the GulfoodAwards (fifth edition) will reward people and companies in eight key catego-ries and 22 sub-categories this year. In addition to the theatre and dynamism

generated by more than 2,000 chefs competing at Salon Culinaire, the presti-gious event organised by the Emirates Culinary Guild and judged by 25 di-

stinguished international experts, will highlight and reward the culinary talentsand expertise of the region’s top professionals. www.gulfood.com

THE NEW TRITTICO®

Bravo presents its new Trittico Serie Duo with featureswhich make it a unique machine, even with reference to theprice. The front plate has a new design and the front dooris bigger for a larger and easier product extraction. It isavailable also with a 7" touch screen and it is supplied withthe Ionic System of third generation to check the exact tem-perature of gelato, even if working with half load. But thegreatest innovation is the new configurator– configurator.bravo.it – which lets the professional “build”his own machine, choosing the most suitable model and theoptionals that can satisfy his needs in his laboratory. Bra-vo's technology can be discovered through its distributorsand branches or in www.bravo.itMoreover, the company participates in most of important in-ternational trade fairs such as Sigep in Rimini(Hall.C5/Booth 040), Gelatissimo in Stuttgart (Hall/Booth7B15), Gulfood in Dubai (Hall/Booth Z-A42), FHA in Singa-pore (Hall/Booth 2H3-01) and NRA in Chicago (NorthHall/Booth 6629).


GELATISSIMO | STuTTGArTFEBruAry 1-5, 2014BOOTh 7B15

fiere:

GuLFOOD | DuBAIFEBruAry 23-27/2014 BOOTh Z-A42

BrAVO S.p.a. Montecchio Maggiore Vicenza, ItaliaTel. 0039.0444.707.700 [email protected] bravo.it

CuSTOMIZEyOur MAChINE FrOM TODAy ON WITh BrAVO!

the new SERIES

past-wwe-s-201312.indd 1 12/12/13 09.32

COLD FORMS


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A practical compendium of gelato making

full milk (3,5% fat) g 3,100egg yolks g 150cream 38% g 250saccharose g 600dextrose g 85dried glucose 34 de g 65white chocolate 36% g 150stabilizer for cream g 15vanilla pod g 5Heat the milk to 40°C. Add the dry ingredients which have been mixed to-gether previously at 50°C, then add the whipped cream with the egg yolksand vanilla. Pasteurize at 82°C and, at the beginning of cooling, incorpo-rate the white covering in drops. Keep in fridge at +4°C.Note the stabilizer is used in minimum quantities because the cocoa but-ter present in chocolate already works as a bonding agent and emulsifier.

Cream for hazelnut and milk chocolate variegatesmilk chocolate 49% g 400Piedmont hazelnut paste g 350 mix of praline nuts(Sicilian pistachio, 1/3 Piedmont hazelnutsand 1/3 almonds from Bari) g 100Melt the chocolate at 44°C, then emulsify with the hazelnut paste in a ho-mogeneous way and add the pralinated nuts. Mix and bring at approx.35°C.

Macaron with pistachio and absinthealmond flour g 250Sicilian pistachio flour g 200Sicilian pistachio paste g 30icing sugar g 500egg whites g 100bicarbonate g 10Italian meringue with absinthe g 500 Mix the liquid egg whites with the almond flour, icing sugar and bicarbo-nate. To one side, prepare an Italian meringue. Boil 370 g of sugar and 70g of water, add 30 g of absinthe and pour onto 200 g of egg whites bea-ten to stiff peaks. When the meringue has reached a temperature of 40°C,delicately add it to the previously mixed powders. Fold in the paste beingcareful to maintain the correct consistency, in order to form the macarons.Pour onto a baking tray lined with baking paper, leave to rest and thenbake in a static oven at 220°C for 8-10 minutes. Meanwhile prepare thegelato in the usual way and variegate when it comes out of the batch free-zer using a rubber spatula.

AssemblyServe the vanilla cream gelato in small glasses, pouring some cream forvariegates on top and decorate with macarons.

Alessandro Raccaphoto Giancarlo Bononi

special thanks to Carpigiani Groupwww.carpigiani.com

VANILLA CREAM GELATO

When making variegated gelatos, the combination of nuts and vanilla cream becomes captivating if the latter is en-riched with white chocolate, which tends to confer a harmonious flavour as well as giving a structure that is resistant tothe variegation.It is well known that eating nuts (walnuts, almonds, hazelnuts and pecan nuts) is good for the heart and those who suf-fer from heart trouble are advised to eat them. The presence of vitamin E (antioxidants) gives significant benefits in fi-ghting free radicals and, as a consequence, the increase in blood pressure. According to some research, regularly eatingdried fruit in general causes a reduction in cardiovascular diseases due to the anti-arteriolosclerotic action, since the na-tural presence of fatty acids omega-3 improves the circulation and prevents the risk of a heart attack in adult age. Dried fruit is appreciated in gelato making and confectionery also for lesser known varieties such as the pecan nut, whichthanks to its greater availability is now used more diffusely in recipes and is appreciated by customers.

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The PE-PROTECT allows packaging tocommunicate

The PE-PROTECT is an innovative pro-cess that characterizes the packaging byAtelier Tomassini packaging, making it in-teractive and suitable for food contact. Itconsists of printing and polycoating the in-ternal packaging. The four characteristicsthat make these products unique are visi-

ble under the polyethylene layer:• link to ateliertomassini.com/peprotect to download the compliance cer-

tificate, according to the European legislation in force;• production lot number for product traceability;• recyclability symbol. Boxes and bands are classified with European PAP

21 code, so than can be recycled as paper or cardboard;• European symbol of suitability for food contact.This technology has made it possible to create not only simple containers,but means of communication. The interior graphics change colour and formseasonally, in order to be always up to date. Polycoating makes the box,paper and band sturdier, while also creating a barrier that protects the con-tents from humidity and any harmful substances in glues and inks that couldmigrate and alter the sensory characteristics of the contents.Atelier Tomassini works with Tecnocarta’s thirty-year experience in the paper-transformation industry. It is a dynamic and innovative brand which takes ad-vantage of the company’s strong technical know-how, the quality of itsproducts and a flexible service.Atelier Tomassini packaging comes in a wide variety of graphiccombinations with textures that are constantly updated. Pro-ducts are entirely Made in Italy and eco-friendly for a correctuse of natural resources. Suppliers are carefully selected to en-sure customer safety, and quality controls are constantly car-ried out to guarantee excellence. www.ateliertomassini.com

Impressive variety

www.gelatissimo.de

AN AMERICAN CLASSICAmong its products for2014, PreGel presentsa new recipe intendedto become a must in

gelato display cases: American Cheesecake, whichis a combination of a creamy gelato made withCheeseCake Sprint, and two new Arabeschi®: astrawberry sauce, Arabeschi® Strawberry Extra,and a biscuit sauce, Arabeschi® CheeseCake. To-gether with CheeseCake Sprint, these two productshave been developed to reproduce the authentic,original flavour of the American cheesecake, butthanks to their versatility they can be used to prepareendless other recipes and specialties. CheeseCakeSprint can also be garnished with Arabeschi®

CheeseCake and Arabeschi® Lemon, to obtain anutterly intriguing mix.These are just a few of the many novelties whichPreGel launches this year. Find them all onwww.pregel.com

Puff pastry from SicilyTradition and originality: these are the features characteri-zing La Sfoglia D’Oro, located in Modica, Sicily. Thecompany was founded in 2006 by Milena Spadaro,thanks to a long lasting experience and tenacity. It provi-des half processed products for pastry making, with theaim to offer high quality.In the company selection, the puff pu-stry basket covered with granulatedsugar is a handicrafted product thatcan be used with creams, yogurt andgelato. The basket is available in diffe-rent fragrances: strawberry, orange,lemon, pistachio and cocoa. A new wayto create a wonderful combination ofcolors and tastes in an explosion of aro-mas and gourmandise. www.lasfogliadoromodica.com


UNIQUE IN THE WORLD.

We will be present

at SIGEP Stand 090

Hall A5

The sales’ success and the customers’ satisfaction confirm it:the multi-function by STAFF Ice System is really unique in the world.

Born to become a classic since its first appearance on trade, the R line is today an undeniable focus for pastry chefs, gelato masters and caterers.

STAFF Ice System Srl - via Anna Frank, 8 - 47924 Rimini tel. +39 0541 373250 - fax +39 0541 371376 - [email protected] - skype: staff1959www.staff1959.com

Nazionale Italiana Cuochi has chosen

STAFF Ice System.

OFFICIAL PARTNER

2014 - www.piwwe.com - n. 24 27

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In honour of SANT’ANTIMOThe Abbey of Sant’Antimo represents one of the most significant Ita-lian architectural witnesses to the Romanesque period, which is in-spired by Transalpine models and models from Lombardia. It is asignificant example of a monastery built between the XI and XII cen-turies, whose magnificence is enhanced by the surrounding lan-dscape, the valley of the Starcia stream, near Siena, Tuscany.Tradition narrates that the Abbey was built following the wishes ofCharles the Great, but there are no documents that confirm this. It issaid that the Emperor founded it in 781, returning from Rome, alongthe Strada Francigena. His army, exhausted by the plague, werecured thanks to a herb growing in the valley. Charles the Great wascarrying with him the remains of the martyr saints Antimo and Seba-stiano, given to him by Pope Adriano I, and he gave them to theAbbey. The earliest document relating to the Church dates back to afew decades later, in 814, when Louis the Pious had succeeded hisfather, Charles the Great. In the beginning it was a powerful Bene-dictine abbey, so much so that in Medieval times the abbot was one

With his usual tenderness, both in his spirit and in his artistic and technical hand, Graziano Giovanninifrom Montecatini Terme has faithfully reproduced the historical Abbey of Sant’Antimo

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of the most important feudal lords in the territory of Siena exercisingauthority over 38 churches dispersed all over Tuscany. The period ofgreatest power of the abbey was reached at the beginning of the XIIcentury, the period which the present church dates back to, while itsdecline started from 1202, when conflicts with Siena began. In 1291it passed to the Guglielmites and in 1462 it was supressed by PopePius II, who annexed it to Montalcino. In the XVIII century the churchwas reduced to an oratory with its naves blocked off and in the XXcentury it passed to the hands of the Italian state, to whom it still be-longs today. Only in recent times has it returned to being a centre ofgreat spirituality thanks to the work of a community of Canons Re-gular of the order of Premontre.

The reproduction of GrazianoOn “Pasticceria Internazionale” pages, we have published the arti-stic works of the maestro Giovannini many times and always withgreat pleasure, always underlining the tenderness in his style and his“manic” precision. Because this Tuscan artist is not only an excellentconfectioner, but also an excellent painter-sculptor, able to remainfascinated by a minimum detail and deciding to reproduce monu-ments, places or paintings. It is clear that three-dimensional formsare congenial to him, reached by exploiting confectionery material toits best. This time it is gumpaste and icing, on a base of covered po-lystyrene, hand painted to enhance the effect of the stone in thestructure in local travertine (characterised by veins of gold, white andbrown), and in alabaster onyx.“It took time and will”, the author tells us, “because gumpaste has tobe left to dry, then it is attached and left again to dry. I used a notwell- finished gumpaste to give a sense of something ancient”. Whythis Abbey? “I wanted to do a monument since I hadn’t done anythinglike this for a while”. This work reflects his spiritual feelings towardsSant’Antimo, which moved him deeply in 1986 (when it was still aruin).All the finishes are in icing, as are the cypresses, while the animalsand figures are made of gumpaste. Then, with his great precise hu-mility, “Looking at it after making it, I noted some imperfections, butit was very much appreciated in the shop window!”. Effectively, onceon show, a lady from Montecatini came to the workshop, compli-menting the work she put him in contact with Father Dominique, re-sponsible of the structure, who invited him to the Abbey again: “Iwent to meet him and he showed me all the closed off areas of thechurch, including the ancient Archbishop’s quarters. It was very ex-citing for me and I realised the value of what could have been lostthrough neglect, if the Church had not been made completely ofstone”.

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Via Statale,151 - 12069 Santa Vittoria d’Alba (CN)Tel. +39.0172.479273/75 (r.a.) - Fax +39.0172.477814

[email protected]

www.selmi-group.it

New version with Screwpump removable®

www.

sgsm

.it

futura ex

Tank capacity: 35 kg.Hourly production: 170 kg.

Power consumption: 2.5 kW – three phase, 5 poles.

Tank capacity 35 kg.Hourly production 170 kg.

Power consumption 2.5 kW - three phase, 5 polesCooling system 2200 frigorie/h

Dimensions

h. 1550 mm., w. 500 mm., d. 1000 mm.(w. 1740 mm. with. R200)

Accessories Coating machine R200Injection plateAutomatic truffle

selmi futura ex_wwe_gennaio_2014.indd 1 19/12/13 18.00

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“Now I am a pastry chef, or as I like to say to myself, pastry’n motion”: this is how our collaborator Armando Pal-mieri describes himself, underlining his inclination for travels and new experiences. He was born near Naples 31years ago and in his “previous life” he studied and worked in the field of art and conservation of cultural heritage.Then he decided to give up and follow his dream to become pastry chef, thus studying and attending professionalstages at Gambero Rosso School in Rome and Etoile Academy in Tuscania, and taking to heart the advice of therenowned Italian chefs and pastry chefs that he met and whom he worked with (Igles Corelli, Maurizio Santin, Giu-seppe Giuliano, Salvatore De Riso, Luca Montersino, etc). He also attended an internship in France by Fauchon:“There I opened my mind and went back to Italy with many clear and precise ideas about the fantastic world of pa-stry”. In 2011 he met the chef Bruno Barbieri, who offered him a jpb as head pastry chef in London. After this ex-perience, he worked in the UK, USA, Canada, and was also asked to do a series of lectures on the history andtraditions of Italian confectionery in Hong Kong, China and Taiwan. Now he is an international freelance consul-tant and executive pastry chef at Sud Forno Bakery in Toronto, willing to keep on learning and travelling! Here are2 classic Italian recipes which he proudly “exports” in the world.

Palmieri in the Far East, where he gave some lectures on the history of Italian confectionery.

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KEN EUROPE, S.R.L.: M. Azzarita, 206 – 00189 Roma - Italy. Tel.: +39 06 33250200LIASA, Lacteos Industriales Agrupados S.A.: Av. Rìo Henares, 80. Pol. Ind. Ròdano - 19208 Alovera - Guadalajara. Spain. Tel.: +34 949 266 510

What is the secret of this freshness?KEN Cream is a traditional product that, thanks to its rapid processing, to its innovative packaging and its strict distribution network, arrives to destination always more fresh. A unique cream, with different formulas to satisfy all the needs of the professionals in pastry and cooking. www.skisa.com

Revolutionises the concept of cream.

Ken Cream, always more fresh.


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For 20-25 piecesflour 0 (also known as Manitoba) kg 1granulated sugar g 80butter g 300fresh yeast g 50salt g 20whole eggs n 15The procedure is extremely simple but it should be well executed. In aplanetary put Manitoba flour, add the yeast and begin to incorporate. Addthe sugar. Spin and add the salt. Leaving the planetary working, gentlystir the egg yolks with the egg white properly, then incorporate the eggsto the previous mixture, that will be almost golden. Add the butter cut intoflakes (butter that you have taken steps to soften for at least a quarter ofan hour).Mix until the dough becomes elastic and full-bodied, when it can be ea-sily removed from the edges of the container. Butter carefully the babamolds. Fill with the dough up to 50% approximately of the molds. Leaveto rise for at least 15-20 minutes.

Meanwhile preheat the oven up to 250°C. Bake for fifteen minutes, thenlower at 190°C and cook the babas in the molds for 15 minutes approxi-mately. In addition to the color and smell, it will be the form to make youunderstand that your babas are ready: they must be gold, high, very swol-len. Remove the babas from the oven and let them rest for at least 12hours. Once they are suitably dry, prepare the syrup.

Syrupwater l 1sugar g 400rum 70° l 1/2Pour water into a pan with high sides and large-diameter, put on fire andbring to a gentle boil. Add the sugar, which will help to melt, stirring themixture with a spoon. Pour the rum and continue to stir for a few minutes,always with the flame very dim. Immerse babas in the compound obtained,until they soften. The original version is without any cream, but if you wanta rich flavor you can cut each baba in the middle and put some custardor some whipped cream and add some decorations, such as fresh fruits.

BABÀ

almond flour g 450butter at room temperature g 300icing sugar g 230whole eggs g 280cocoa powder g 50egg whites g 60granulated sugar g 60dark chocolate 55% g 85ground almonds g 120Cream the butter with the icing sugar until the mixtureis fluffy and puffy, add the almond flour, cocoa and theeggs. Whip the egg whites with sugar to obtain a me-ringue, then incorporate the mass along with the mel-ted chocolate and chopped almonds. Bake at 180°Cfor about 25 minutes (pan diameter: 26/28). Oncecool, sprinkle with powdered sugar.

Armando Palmieriarmandopalmieri.altervista.org/blog

TORTA CAPRESE

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ALL THE FLAVOURS OF COCOAIcam Linea Professionale has selected the very best of the beans grown in those countries traditionally regardedas the cradle of cocoa, where crop has played a significant role in the economy, history and culture of local peo-ples. The result is a chocolate range which represents varieties of distinctive characteristics which reflect the ori-gin, the individual genotype and the different harvest seasons. Icam offers chocolate with a superior taste, which is particularly evident in the range Grand Crus and Single Ori-gins: Dark Chocolate Single-Origin Dominicana, twoGrand Crus Single Plantation Los Palmaritos and Los Va-squez – Cocoa 75%; Dark Chocolate Single-Origin Equa-dor – Cocoa 74% and Madagascar – Cocoa 71%; DarkChocolate Cru Pachiza (Peru Origin) – Cocoa 70%.

The new Dark Chocolate Single-Origin Sao Tomé – Cocoa 71% is produced with acocoa selected among the finest of African origin, from the remote São Tomé island, loca-ted in the Gulf of Guinea, in an ideal climate and area for its cultivation. The single-origincouverture presents an aromatic and intense profile, which begins with a subtle and evane-scent acidity and a pleasant hint of astringency; the marked bitterness and the broad ampli-tude of the typical aromas of cocoa emerge immediately, along with hints of tobacco. Itends with a good persistent cocoa taste and a balanced bitter finale. It is recommended inchocolate and gelato desserts with dried fruit; excellent in pastries with alcoholic creams,especially aged liquors (rum, whiskey, brandy). Every taste tells the story and the passion of Icam, the experience achieved in over 60years, the full control of the entire farming and production chain and the high technologyand innovative processes. www.icamprofessionale.it

The 20th Modern Bakery Moscow The 20th Modern Bakery Moscow will take place from 23 to 26April in the Expocentre Fairgrounds in Moscow. It is celebratingits anniversary as the leading trade fair for confectionery and ba-kery in Russia and the CIS. With 243 exhibitors and 15,000 tradevisitors, it is the most important information and contact platformfor the Russian bakery and confectionery industry. The fair coversthe entire spectrum of the sector: from systems and machines, la-boratory and measurement devices, refrigeration technology andair-conditioning, packaging technology and machines through ba-king ingredients, ready-made products, fast foods, ice-cream,

pasta and pizza, right up to coffee shop design and shopfitting, distributionand sales as well as process optimisation. Additionally, every year, there is acomprehensive and informative supporting programme that addresses currentdevelopments in the international and Russian market. Sugar, chocolate, cake everything revolves around these three categories atthe Moscow Confectionery Art Cup, the first confectionery competitionwhich will take place during the fair. A top expert jury will be selecting the ma-ster of his trade on three of the four event days and award prizes for the bestsweet temptations. "We are delighted to be hosting this competition for thefirst time. Visitors can look forward to an exciting and creative competitionwith impressive performances", explains Bernd D. Fichtner, event manager ofthe fair. Professionals will be competing on three days in the following sequence:sugar, chocolate and cake creations. From 10:00 to 12:00 the participants arerequired to prepare their works of art. The jury then evaluates the results by14:00, and this is followed by the award of a prize for the best presentation."Talent, creativity and time management are essential for succeeding in thiscompetition", adds Fichtner. All it takes to register for the confectionery competition is an email [email protected]. All interested parties will receive a regi-stration form from here. Participation in the individual categories costs 120 €for each event. www.modernbakery-moscow.com

Meeting in StuttgartA leading trade fair for ga-stronomy and hotel industryin the German-speakingworld, INTERGASTRA is ta-king place in Stuttgart from

1 to 5 February. On around100,000 square metres ofhall space, 1,300 exhibitorsshowcase their products andservices to an expected90,000 visitors. Messe Stutt-

gart and its partners – the hotel and restaurant associa-tion DEHOGA Baden-Württemberg e. V. and the StateAssociation of Guilds of Baden-Württemberg Confectio-ners – have already confirmed the top position of thefair. “The growth of INTERGASTRA can be felt in allexhibition areas, but is also driven by several new exhibi-tors”, confirms Ulrich Kromer, managing director ofMesse Stuttgart. “A representative study conducted bythe University of Heilbronn revealed that it holds a lea-ding position among the HORECA trade fairs not only inGermany, but it is also gaining prominence on the inter-national field”.The key success factors are the broad offer, as well asthe programme, which enable the professional exchangeof information and ideas on different levels, as well as di-scussions with experts, and communicates current indu-stry trends. In Stuttgart visitors find the Europe's largestexhibition hall for kitchen systems (20,000 square me-tres) and an overview of innovations and specialities inthe neighbouring food and beverage halls. Following thesuccess of the previous events, leading manufacturersand service providers showcase materials, products andsolutions for different hotel segments in the specialFokus Hotel area, while Coffee is presented to a broa-der extent: in addition to the innovations of many marketleaders, the entire value added chain of the drink, fromthe plantation to the cup, is represented at the 2ndStuttgart Coffee Summit. At GELATISSIMO, the special trade fair for the han-dmade manufacture of ice cream and gelato is not onlyan important meeting point for Germany, Austria andSwitzerland, but also for Italy and other neighbouringcountries. Here visitors can get in touch with new ideasand products on 100,000 m², aiming to improve and de-velop the market potential of this sector. www.intergastra.de - www.gelatissimo.de


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THE UNION

between a sweet tooth and vegan


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Being vegan means excluding from yourlife everything that derives from the utiliza-tion of animals. Imagine eliminating eggs,milk, butter and other ingredients of ani-mal origin, including honey (it is producedby bees, which, even though invertebrates,are still animals). Also remove sugar and all refined or syn-thetic products (true vegans prefer naturalfoods). Now, with what remains, try tocreate some kind of dessert, that is, ho-wever, also tasty. A real challenge! SimoneSalvini has taken up this challenge, withappreciable results even for those who arenot vegan. His recipes (both sweet and savoury) ma-nage to be inviting whilst respecting thesestrict restrictions. It could not be otherwise,considering his curriculum: 6 years spentat the side of Pietro Leemann at the Joiain Milan, the first vegetarian restaurant togain Michelin stars in Europe.

In 2011, the Florentine chef with a degreein Literature and philosophy under his beltand a doctorate in Psychology, with a spe-cialisation in Eastern disciplines (in parti-cular Ayurveda) founded the OrganicAcademy. An academy of natural vegeta-rian and haute cuisine, where he organi-ses all the cooking classes (which are heldin various Italian cities) as well as profes-sional training and careers guidance.Simone, which path led you to vegancuisine?I worked in a classic restaurant for manyyears, while I was studying at university. Ata certain point in my life I realised that a ve-getarian diet was the right thing for me.About 20 years ago I decided to become ve-getarian, so also my profession as a cheftook the same path. I started to study withthe most famous experts, starting with Pie-tro Leemann, and I went to India to do on-the-job training in vegetarian restaurants.

Returning to Italy seven years ago I becamehead chef at the Joia and I held this positionuntil last year. I also became specialised invegan cuisine, which consists in avoiding, aswell as meat and fish, also all their derivati-ves. Therefore, vegetable oils are used in-stead of butter, tofu and other vegetableproteins instead of eggs, almond or grainmilk instead of cow’s milk. In 2011 you founded the Organic Aca-demy. Tell us something about it.Together with my Tuscan friend, Enrico Bu-selli, I founded the Organic Academy, whichhas the intention of being an instrument forspreading the vegetarian culture by meansof high level courses, whose aim is to dif-fuse this culinary branch even if, to satisfyall requirements, we also propose vegan re-cipes in our courses. The people who followthem are of different ages, from differentwalks of life and of different cultural levels.The number of people enrolled is increasing

Celebrating the union between two such different worlds, at least to all appearances, is Simone Salvini, vegetarian chef of firm beliefs, cofounder of Organic Academy

Rossella Contato

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and some courses are structured over seve-ral days, in order to offer a package whichincludes practical experience together withstudy. What are the characteristics of yourvegan confectionery?First of all, their lightness. Also searching forthe ingredients is a very important factor: Weuse products linked to the season and theterritory, which have, therefore, not travelledfar before arriving in our laboratory. In my opi-nion these are musts, attributable not only to

vegan confectionery, but also to commonsense in general. It is very important to re-main as much as possible in the dimensionof naturalness for vegan confectionery, the-refore synthetic chemical products are ban-ned. In the academy we do not use refinedsugars, we prefer brown sugar and non-ag-gressive sweeteners such as Maltodextrin orother sweeteners that derive from fruit, suchas date concentrate. These raise the glyce-mic index less than conventional sugars.From what I have studied refined sweeteners

are dangerous for our health. For people thathave oncological problems, for example, theyshould be avoided. Since we cannot use alot of ingredients, it is not always possible toreproduce a classic dessert in a vegan ver-sion. In any case, classic desserts should notbe a bad copy; the challenge is to create so-mething new. What inspires you?The ingredients. I ponder on them and ima-gine a dessert made following vegan rules.The creative part goes hand in hand with at-

Rectangular mold 28x20 cm

Mimosa with saffronManitoba flour g 220“fioretto” corn flour g 30rice malt g 200corn oil g 140natural pineapple juice g 1401 sachet of cream of tartar1 sachet of saffron powderfinely grated lemon zest (or lime)Put the two types of flour in a bowl with the sieved cream of tartar andlemon zest. Pour the oil, juice and malt into a glass; add the saffron andmix together well using a hand blender. Pour the liquid part onto the dryingredients and work the mixture for a few minutes with a spatula. Tran-sfer the mixture to the mould, which has been greased using oil and flour,and bake in oven at 170°C for 22 minutes. Remove from oven and leaveto cool. Trim to remove hard edges and then crumble by hand until it lookslike golden sand. Put to one side.

For the presentationpineapple flesh g 100frozen raspberries g 100zest of 1 orangelemon juicered currants g 50mixed herbs rose petals Simmer the raspberries with the zest for 2 minutes. Liquidize and passthrough a sieve. Transfer to a pipette and put to one side. Cut the pine-apple into equal spears and cook in a non stick pan until they are crisp onthe outside. Squeeze a little lemon juice over them. Pour a little raspberrysauce onto the centre of the plates, continue with the pineapple and saf-fron sand. Finish off with the mixed herbs, the flowers and the red cur-rants.

Note With this sweet I wanted to pay tribute to the great explorer of inte-rior panoramas. The shape of the dessert recalls the mountains, whichTiziano and his wife loved. The pineapple and the saffron recalls the tro-pical countries where he and his family lived for decades.

TIZIANO TERZANI


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Rectangular mold 10x15cm

Sponge cakesemi-whole wheat flour g 130walnuts g 20carob flour or unsweetened cocoa powder g 10brown sugar g 90natural coconut milk g 140corn oil g 75½ sachet of cream of tartarchopped lemon zestPlace the nuts, sugar and carob flour in the cutter and blend until the mix-ture is smooth. Add the cream of tartar and the lemon zest. Pour the milkand the oil into a glass and then pour onto the dry ingredients. Work themixture with a spatula until it is smooth. Transfer to a greased and flouredbaking tray. Bake in the oven at 170°C for 22 minutes. Leave to cool be-fore removing from the mould.

Moussenatural coconut milk g 250light brown sugar g 35cornflour g 20lemon zest

orange zestnatural coconut milk g 200flowers mixed herbs pure cane sugar to caramelizeSimmer the coconut milk, zests and sugar for 5 minutes and then removefrom heat. Cool and then filter. Dissolve the cornflour in a little of the milk;Heat the remainder of the milk and when it boils add the dissolved cor-nflour. Stir using a whisk for 1 minute, to thicken the cream and leave untilcold. Pass the cream through a metal sieve (twice) to make it frothy andlight. Put to one side.

AssemblyCut the sponge cake with a cylindrical cutter to get 4 soft discs. Sprinklesome brown sugar on top and caramelize with a cook’s blowtorch. Pourthe coconut milk on the base of the plates, place the discs on top andcontinue with the quenelles of coconut milk mousse. Finish off with the flo-wers and mixed herbs.Note This dessert is to be drunk (the sauce), it is to be savoured delica-tely (the mousse) and to be nibbled (the crispy sponge cake). Its appea-rance recalls the magnificent world of Nature, made up of different coloursand textures.

Simone Salviniwww.organicacademy.eu

CARAMELIZED WALNUT SPONGE CAKE WITH COCONUT MOUSSE AND MILK

tention to naturalness and healthiness. Veryoften inspiration also comes from contem-plating nature.Which vegan dessert do you like themost?Sponge cake without sugar, for example,using finely chopped dates to sweeten. Theresult is very tasty and non conventional,even if always sweet and light. For me,sponge cakes have a very strong evocative

value because I made them for the first timedoing voluntary work in the oncological field.I also really like creams, such as crème an-glaise with almond milk and saffron. Veganswho follow the courses have a kind of infe-riority complex towards classic confectio-nery, I try to give them some tools.And which is the most "difficult"?For a while, I have been trying to makecream puffs using seitan [a protein food

made of wheat gluten] as an egg substitute.I am making good progress. Puff pastry isalso complex. A vegan version alreadyexists, made with vegetable fat products butwhich is not very healthy, as they contain sa-turated fats. At that point it is better to usebutter and eggs!

Rossella Contato

Photos Emanuele De Marco


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TOOL & TECHNOLOGYZila Cake Mould product line is the result ofmore than 25 years of experience and 2 yearsof experimenting. It includes special mouldswhich can be used as baking pans for the ma-king of cakes, confectionery products andother dishes, such as appetizers and side di-shes. In addition to baking, they can also beused for freezing. The inventor László Zila, anHungarian master confectioner, said: "I spentsome time thinking about creating a cake thatresembles both bonbons and plated desserts,both including liquid sauces”. The project,which was also supported by the EuropeanUnion, succeeded and many types of mouldsare now available – with round, square ortriangle shapes – for presenting cakes or coldand hot dishes in a stylish way. They are re-commended to pastry shops, restaurants, ho-tels and catering services.www.zilacakemould.com

A special visibilityThe Dream line by Italproget includes gelato display cases conceived for the lo-vers of design neatness. Their glazed structure is autonomously supported, wi-thout any structural iron element, thus eliminating obstacles between the user andthe product. This particular structure gives the displays a lighter aspect: the fron-tal part of the glazed structure can be opened from top to bottom as a drop-leaftable to facilitate the work of the operator with a total access to the interior part ofthe window. The Moon line is fit for the lovers of tradition. The frontal curved window recalls themost classical models, but with the latest structural features. To give maximum vi-sibility to products and avoid any alteration due to the frontal glass curving, it wasdesigned with a very wide radius that also gives it an unique aesthetic signature.It’s almost spherical and it reminds the shape of the Moon after which it wasnamed. The frontal part of the window can be opened from top to bottom to faci-litate the work of the operator with a total access to the interior part of the window.In both lines, the wide front opening offers the maximum access for cleaning or loa-ding and unloading of the product, also from the outside. Each model is equippedwith ventilated refrigeration with single air-flow and vaporizer reversed cycle fast de-frosting (90 seconds). On demand it is possible to have a further function to varythe temperature from negative to positive. The thermic glazed structure is electri-cally powered. www.italproget.com

MULTI-PURPOSE ASSISTANTMultiFresh, the blast chiller by Irinox that combines chilling functions (cooling,freezing, thawing, chocolate) and warming functions (low temperature cooking, re-generation, pasteurization, proofing, holding) in a single appliance, is now even ea-sier to use, thanks to MyA. The new touch screen interface with 7” screen makesMultiFresh even more intuitive, with clear icons for choosing the most suitable fun-ctions and cycles for production. The parameters – time, ventilation, core tempera-ture – can be altered at any moment to obtain the ideal process.MyA offers many opportunities; guided by intuitive icons, you can create a list of“favourite cycles” or record the ideal cycle by making ad hoc adjustments to theproduction process, find answers to all their queries about the new interface witha complete on-line guide, or choose the continuous cycle to freeze or chill formore than 8 hours without interruption.Using MultiFresh it is possible to chill or freeze with cycles dedicated to bakery,gelato and bread making. You can do safe, controlled thawing without stressingfood, proof at constant temperature and humidity, that develops the structure andprovides crisp crumbly pastry, cook meringue, creme brûlée, daquoise o pochèefruits at low temperature, going on automatically to chilling or freezing. Last but notleast, you can regenerate cooked products just in time for serving or hold at therequired temperature.www.irinoxprofessional.com


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2014 - www.piwwe.com - n. 24 45

The secret language OF FLOWERS

“Say it with flowers”: the symbology and mea-ning of flowers have become part of our cul-tural heritage, and it must be said that it isimpossible to remain indifferent when facedwith their natural beauty. A world that is co-loured, perfumed with the strangest formsand consistencies that accompany the mostimportant moments in the lives of every oneof us and that, always more often, crossesover into the world of vegetables, utilizing fruitand vegetables. There is no limit to fantasy,inspiration is all around allowing, in this way,an offer which is always more structured.From this assumption arises the art of floraldesign, which “designs” and interprets flo-wers through the harmony of colours, formsand materials. Architect Elena Carano be-came interested in this new art. From 2000she has been dealing with interior design andfurniture at her studio in Pinerolo, Turin,where she also lives. From the desire to com-municate not only using space, but also usingthe colours, forms and perfumes in nature,Elena has created a parallel activity, which

has the name Se, and she has started tomake herself known in the area and not only.In 2012 a creative partnership was formed,thanks to a meeting with Rosalba Zanoni,born in Cuneo but living nearby in San Se-condo, Turin, passionate about flowers andall that is natural, thus strengthening the ori-ginality of their arrangements, keeping aliveresearch and the desire to “think outside thebox”.

What is a floral designer?It is a different way of being a florist: it is so-meone who is creative and who looks at na-ture in a complete way and who approachesit from a different angle, going beyond tradi-tional thinking patterns. It is an artist who isable to control forms, colours and materials,bringing them closer to the 5 senses in a ba-lanced way, following the naturalness, ele-gance and meaning that flowers hide withinthemselves. Is is someone who researchesbeauty scrupulously and pays attention tothose details which constitute part of the

“story” he or she wants to narrate.How do you express your creativitybeing in close contact with flowers andnatural elements?They are the essential mirror of the expres-sion of our being, our way of seeing the worldand interpreting our experiences in life. Flo-wers give us the possibility to express thesimplicity and harmony to which we aspireevery day. It is a continual research to arriveat the right combination, leaving the super-fluous to one side and arriving at the essen-tial, that is, a floral creation which is able tostir emotions. This is why we like to use unu-sual materials and flowers, recycle and tran-sform objects, giving a new slant on their use. What do flowers represent for you?Elena A way to express beauty, a means ofcommunication and to communicate emo-tions to others, a way to “escape” from dailylife. Flowers are a world parallel to reality,where it is possible to find peace, tranquillityand pleasure.Rosalba Beauty intended as the ability to

Elena Carano and Rosalba Zanoni, floral designers as well as being owners of Se,propose a new and unconventional way to work with flowers and natural elements

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enter in contact with the sensibility and the emotions of those who, likeme, are continually searching for positive energy to store up, share anddonate.In your work you play around a lot with fruit, vegetables and tex-tured paper: does this mean we can speak about a personalstyle?Fruit and vegetables are part of nature. The beauty of their forms andcolours are equal to those in flowers. It is impossible to ignore these ele-ments or think of them separately. What we are looking for when crea-ting, are balance and harmony of forms and colours. A search that hasneither limits nor inhibitions, which sometimes is only a different way tosee the essence of things. The materials contribute to valorize this har-mony. The more simple, natural, “unpolished” they are, the more theyattract our attention. String, wrapping paper, paper bags…, we like touse the usual to offer the unusual, helping people to see things fromanother point of view. What are the basic principles to respect for a good arrange-ment?Our 5 senses: if they are integrated respecting them and enhancingthem, it is impossible not to make a good composition. Following oursensations we are able to create something unique.What are the elements required to create a beautiful arrange-ment?As many flowers as you prefer, fruit and vegetables following your in-spiration, colours, form and originality, a good dose of madness, asmuch creativity as you like, cheerfulness and good humour as required.Which criteria do you use when choosing combinations?The stranger things are, the more we like them. The more they arecrooked, twisted and different, the more they attract our attention andlet our imaginations run wild.How difficult is it to reconcile your flair with the requests of yourcustomers?You need to know how to create a dialogue right from the beginningwhich is open and without impositions. It is better to start from the pre-mise that there is something to be learnt from everyone. If you have theability to communicate and to establish a relationship based on trust, thecustomers happily follow you with respect. However, it should not beforgotten that, as in life and at work, also creativity must sometimesaccept compromise. With our customers we try to have a good under-standing, the result of a simple and direct dialogue which allows us tofind the right balance. Do you manage to dare or are you still linked to tradition?People, for their character, are not inclined to dare, but if they have theopportunity to evaluate a floral “transgression” at first hand, they ap-preciate the result. What we have noticed is that middle-aged custo-

mers are more inclined to change, or those of a “certain” age, ratherthan young people. Today it is a must to dare. Everything moves aroundinnovation, the “never seen before”, the ability to amaze with little knownflowers, with forms never used, or unusual combinations offlowers/fruit/natural elements.Is there a flower you prefer to work with? The San Carlini, simple flowers that last, there are a lot of varieties,they have strong and cheerful colours, and they work well in geome-tric compositions. It is a pity that popular tradition associated them withAll Souls’ Day and a lot of people are reluctant to use them on otheroccasions.What are the trends for the coming months?The most requested style for arrangements and weddings is shabbychic style, which offers the combination of flowers with the recycling ofold objects. We really like this because it is in line with our personali-ties, always looking for antique and flea markets.Floral design is an art that lends itself to be associated with bothsweet and savoury elements: how do you interpret this duo?Cookery and confectionery are arts that, as the floral one, involve the5 senses and transmit emotions; iced and caramelized flowers, cho-colate aromatized with rose petals, rose risotto, violet and primrosesalad… They follow the same objectives: to lead to a sensorial plea-sure, in perfect agreement with emotions of beauty, elegance and har-mony. Where does your inspiration come from?From everything that surrounds us: the secret is to know how to lookin order to learn to see what is around us, letting the inflexibility go andopening eyes and heart to the world and the gifts we receive daily. Thenthe rest is done by our imagination and our fantasy.

Monica Onnisphotos Remo Caffaro

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Spreading Italian culture throughout the worldKnowledge, study and respect are the principles that drive Leonardo Di Carlo – author of “Tradizione inEvoluzione – Arte & Scienza in Pasticceria”, the manual published two years ago by our publishing houseand now, also available in an updated version and as an e-book – in his work which consists in giving ex-pert advice, courses and demonstrations all over Italy and also abroad. It is exactly in these experiences, innations that are so far away and so different from each other (from the French Pastry School in Chicagoto Saudi Arabia, passing through Olivier Bajard’s school in France, to Holland where he went to the aca-demy of Barry Callebaut at the end of the year, giving a demonstration for all the technicians) that Leoputs himself to the test, thanks to his way of thinking, always more inclusive, and a scientific and logicalconfectionery. In cooperation with him, as a dispenser of Italian culture throughout the world and of anew way of intending the art of confectionery, we try to understand similarities and differences that unitethe different countries that have hosted him. www.tradizioneinevoluzione.it

A consideration that unites your journeys.Apart from the usual buffet that everyone asks for, I realise that just a beautiful dessert, which by noweveryone knows how to prepare, does not impress any more, but rather it is knowing the product, so-metimes the only ingredient: there is the need to go “beyond”, to speak of logic, motivation, science.

The substantial difference between the various countries?The different cultures with which I put myself to the test (those who eat sweeter, little cooked, cookedmore..), even if, I can sense, everywhere, the desire to understand, to learn and to open up comple-tely: the question of a recipe, as an end to itself, is over. So the preparation is fundamental. When Iwas in Arabia, I developed some of their traditional recipes, demonstrating that with knowledge youcan arrive anywhere. Taking a step back and going to study why syrup is used in Arabian confectionery (thedesserts had to keep at very high temperatures without the possibility of using freezers), I worked on their products using a different method.Therefore, method and methodology of the product are able to make a difference.

What do you bring home from every trip?Culture, knowledge and different traditions. When I am called to do demonstrations and laboratories, I ask the client what they prefer: I am the onewho has to adapt to their needs, to be flexible, put myself to the test in every minute, study, be master of the situation and its traditions.

How do you manage to refine your confectionery in the various latitudes?Firstly, I have learnt to respect the product, culture and traditions of each place. First, I do research, then study and learn and then I take the occa-sion, if it is the case, to express my opinion. Each country has its own culture and way of thinking: in America, for example, I was struck by the ice

cream, an ice cream which is fattier and different to our gelato, however no lessvalid, since it one of the products that works better at a commercial level.

How is Italian confectionery experienced and perceived in the world?What is requested more frequently is panna cotta, tiramisu and, depending on thecountry, cannolo siciliano, sfogliatella or panettone. The interesting thing is to see thefaces of the participants in the moment we prepare the buffet: amazed by the flavourand the appearance of the preparations! Another aspect is the request for dessertsthat, here, have almost completely disappeared. In Chicago, for example, the tortaDelizia, duly re-elaborated and modified based on present tastes, was the most ap-preciated.

M.O.

We are very happy to inform you that ve-ry soon we’ll come out with a new edi-tion in English of this book! Stay tunedon www.piwwe.com


the inimitable

Organize your production and processes with flexibility 24 hours a day.

multi-functional assistant becomes

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MyA is the new touch screen interface for MultiFresh® multi-function blast chillers that makes using the machine even easier and more intuitive. The icons guide you through the numerous functions with a wide choice of cycles designed to preserve the fragrance, flavour and aroma of each item. Full customization is possible only with MyA: it’s easy to vary the parameters for each cycle and create the ideal process for every product.

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PASTICCERIA INTERNAZIONALE World Wide Edition 24-2014