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Chilled and hot food: where technology matters

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Update time : 2018-07-05 13:26:25

A chemist’s laboratory where processes are studied and carefully followed, but where manual dexterity and flair are also important: this is what the pastry chef’s work has always been about. Once upon a time, that knowledge was handing down traditions through the generations, from father to son, or from mother to daughter, whereas now it is more about keeping up to date with the latest developments. That place of irresistible aromas and impalpable flours is being filled with machinery that is ever more complex and indeed an essential part of creating a quality product.
“Today, technology, products and marketing are all of equal importance; technology rationalises working methods and products in this age of communication are used to convey a message to our customers, marketing is the brand sharing,” says Alessandro Benetti, owner of Domino. “In the case of technology in particular,cook can no longer do without a blast chiller, because rapid temperature reduction processes must respect HACCP rules on food hygiene, with quality in the use of immersion mixers and mother yeast management equipment guaranteed. And a multi-functioning oven is essential to ensure a wide range of different products.”
“I would say that pastry making has become a ‘mathematical art’, because while on the one hand you need plenty of imagination and flair to create wonderful confectionery, on the other there is a need for absolute precision in order to get the doses of ingredients and baking times right,” says Giovanni Gaibazzi, sales manager of Tagliavini. “The baking process in particular must be accurate, but gently managed to achieve soft, velvety results: pastry products are extremely sensitive so it’s a very delicate business. The biggest market demand is for electric ovens, to satisfy the demand for greater flexibility, quality and precision in the baking process.”
The “new ovens” feature a whole series of integrated systems to manage recipes and simplify the job of those using them. They are a great help because they cut times and save on labour, but the user must have the necessary skills to use them properly.

So this is how the profession is progressing: these days you cannot leave anything to chance. But although pastry shops are becoming increasingly, there are still plenty of “excellent concerns out there in the provinces, where activities are still very much bound up with tradition,who specialise in just a few products and work for the wholesale market. All these solutions are valid, provided they have a sound basis and a strong identity,” Gaibazzi concludes. “Nowadays if you try to be a jack of all trades you end up being master of none.”

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