It’s all about personalisation

You’ve just got to be a cut above the rest. These days, a confectionery item is a reflection of the creativity of the person who made it and the appreciation of it by an increasingly demanding clientele depends on how distinctive it is. And consumers who shun industrial products expect a whole lot more from the worker alternatives.
A striking example of this is chocolate. “The so-called ‘Bean to Bar’ manufacturing approach is one of the trends that has come to Italy from abroad,” says Patrizia Pietribiasi, marketing & communication manager for Gami. “It involves machinery suitable also for small to medium-sized production concerns that can turn out a dozen or so kilos of product at a time, covering the entire process or a part of it.” The ultimate aim is to create a product with added value that can stand apart on the market. This is also the purpose of machines that simplify the process, creating in a single operation filled chocolates that can be personalised simply and quickly, and that are easy to wash thanks to them having extractable components, which also means that several types of chocolate can be made on the same machine.

Apart from the question of product personalisation there is also that of the surroundings and the welcoming atmosphere the furnishings create: here too it is important to stand out through personality and talent. This is the vision of Dario Martellato, CEO of Silikomat: “The world of food is evolving all the time, and in recent years there has been a revolution in the sector. Most efforts used to be concentrated on offering a good product, but now this is no longer enough. Pastry shops, ice cream parlours, cafés and restaurants have become places where interior design, furnishings and service play an extremely important role. And we have also noticed that the Ho.re.ca sector is getting ever closer to the world of pastry making and silicon moulds, demanding forms that can be adapted to specific requirements regarding production, storage and speed of execution.” Practicality and innovation are everything and can lead to the production of original products in attractive shapes that anticipate trends and fashions. “Our mould range is very varied and satisfies on the one hand the needs of the professional to create something with visual appeal, and on the other the need for a practical product that makes continuous, rapid production possible,” Martellato adds.

Pavoni is also working towards greater personalisation, as general manager Gianmarco Sirtoli explains: “We are guided by the desire to work alongside our clients, interpreting their demands and providing tailor-made solutions, with a view to making on-going improvements. This corporate philosophy applies not only to product development but also to the more organisational side of the business, in particular to services and customer satisfaction”.