Pastry magazine n 18 English

english

“When the going gets tough, the tough get going”, goes an old adage we borrow to tell the story of a season in Italy which, in terms of ‘victories’, is giving us a great deal of satisfaction. Well, the going got tough when a terrible and unexpected pandemic struck and overwhelmed us. Italy and the Italians suffered a lot, but the reaction was not long in coming, as always happened in the past when we were down.

Victories and rematches have been many and all of them were great. Just a few of them: the men’s and women’s national volleyball teams winning the European Championships, the Italian national football team bringing home another European Championship, Berrettini playing in the final at Wimbledon and the Maneskin band on the podium, the incredible medals at the Olympics and, being this is a magazine focusing on confectionery, let us mention the Italian victory in the World Cup in Lyon. Un evento che ricalca nella sua grandezza la vittoria del campionato del Mondo di Pasticceria, Gelateria e Cioccolateria FIPGC, sempre parte dei nostri connazionali nel 2017 a Host Milano. An event that echoes in its grandeur the victory in the FIPGC World Pastry, Ice Cream and Chocolate Championship, also won by our compatriots in 2017 at Host Milano. A renewed great satisfaction for the whole movement revolving around the pastry sector, a further demonstration, if any were needed, of the great Italian tradition, but also of the professional quality of its operators, their creativity, spirit of competition and desire, great desire to excel.

After a long and terrible period, here come all these victories and all these emotions, some of them extremely sweet, which help to strengthen the spirit and the desire to start again, with the Pastry world playing its part.

So let’s get on with renewed enthusiasm and with the knowledge that we are strong, too strong!

Giuseppe Rotolo

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Sweet yet healthy, good yet beautiful, creative but not wasteful. Pastry and ice cream are experiencing moments of great innovation and the demands on them are high, very high indeed.

Sectors that are gaining great interest are looking for solutions to guarantee maximum quality and taste while containing food costs and facilitating processing. In fact, pastry is also winking at the new emerging trends: attention to environmental sustainability and animal welfare issues and to food cost and waste reduction. For this reason, the “sweet” world is increasingly proposing lines of products and semi-finished products with high quality standards and high-performance levels, able to offer service content and real added value, optimising operator time and costs. After all, delivery and take-away have become a necessity for professionals who have had to rethink their service to the public, and have led to the development of products with

formats suited to the food service world, designed to reduce and contain costs and increase efficiency, while reducing waste and product stocks in warehouses. One example is the Silikomart moulds, designed for the world of haute cuisine, inspired by the elements of nature. In fact, in the kitchen too, the mould allows you to work from a different perspective, optimising production control, storage, mise en place and food costs, for a precise recipe and an accurate control of the quantities of product used. A solution that guarantees greater efficiency and lower costs.

Among the current trends, Ipsa, which specialises in confectionery materials, points to the search for products that are easy to use, fast and safe, semi-finished products that can guarantee uniform results and leave the levels of the raw materials unchanged through processes that do not involve reworking and therefore hypothetical contamination.

So when it comes to desserts, the key word is innovation, but with the utmost attention to the choice of quality raw materials and solutions that guarantee safety and uniformity of results.

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Sugar, a fundamental ingredient in confectionery, an essential element regulating the sweetness and flavour of every recipe, and much more.

The sugar normally used in confectionery is crystalline sucrose, an organic compound belonging to the family of disaccharide carbohydrates, as its molecule is made up of two monosaccharides, more precisely glucose and fructose. In the finished product its perception affects not only the palate but it also chemically influences the mixtures and doughs during their processing and preparation stage.

Giuseppe Parmegiani, product development

manager at Italia Zuccheri, explains.

«By solubilising, sugar naturally binds the free water in foods, directly influencing the life of the product. Water leads to the proliferation of microbial and enzymatic activities and its reduction or elimination prolongs the shelf life of foods.

Sugar has the ability to modify water activity, which is the relationship between the vapour pressure of water in a product and the vapour pressure of pure water at a defined temperature.

Decreasing water activity therefore results in a significant decrease in

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bacterial growth and, consequently, an increase in product shelf life. This chemical interaction also explains how sugar influences each type of dough or recipe. Take shortcrust pastry, for example, where moisture management can be aided by the different grain sizes of sugar. Thanks to its greater solubility, a fine crystal will make doughs soft and crumbly, while a large crystal will give a more rustic and crunchy texture to the palate.».

This is why Italia Zuccheri has recently launched Infundo, a range of products that includes six types of professional sugars, the result of a controlled and certified supply chain and of the selection of the best crystals; each reference - from Vagliato Fine to Vagliato Grande, up to Fondente in polvere and Granella - has specific characteristics that make it perfect for different preparations.

In a more general overview, Italia Zuccheri distributes sucrose-based products, the sugar

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naturally present in sugar beet that is extracted and crystallised in the group’s factories. The production chain of Italia Zuccheri is the result of a great and ambitious idea: to bring together the strengths of many farms that grow sugar beet and organise them in order to directly produce sugar by managing all the processing stages. www.infundo.it

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A whole range by Italia Zuccheri with six references designed to meet the needs of professionals. A technical plus but also a value for the end customer.

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The excellence of Made in Italy products passes through the excellence of ingredients: Italia Zuccheri is well aware of this and has recently launched the Infundo line, a whole range of references specifically designed for the work of Pastry and Ice-cream Masters who are attentive to a constant and high-quality result.

Infundo includes six types of technical sugars, the result of a controlled and certified supply chain and of the selection of the best crystals; the sugars of the Infundo line, all of constant grain size, are

infallible allies in pastry and ice cream making, capable of inspiring and instilling new strength and added value in the daily work of professionals. This result is achieved thanks to the unique characteristics of each reference, calibrated for different uses: there exists a specific Infundo reference for each pastry preparation, designed to meet the specific needs of the professional. Let’s know them in detail.

The Infundo range includes Vagliato Fine, a sugar with 0.2 - 0.4 mm diameter crystals which, thanks to its high solubility, reduces the production time of finished products; it is an excellent alternative to powder sugar in doughs, making them soft and crumbly. It is ideal for tea pastries, whipped cream, meringues, whipped doughs and sponge cakes, but also for sweetening cold creams and fruit salads.

Infundo Vagliato Medio, with its controlled solubility (diameter 0.4 - 0.7 mm), is perfect for

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users looking for a bases, and making standardised, hianhydrous creams. gh-quality product: Infundo Granola its controlled solubi- available in small, lity gives consistent medium and large dough structures sizes - is designed and avoids interfor decorating baked ference in the forgoods and pastries in mation of gluten in general; it is resistant shortcrust pastry. A to cooking and variations in humidity, for versatile product, desserts that look as ideal for all pastry The Infundo brand ambassadors: from left, the pastry chefs good as they taste. applications.

Federica Russo, Antonio Daloiso, Giacomo Besuschio Granella Infundo is Infundo Vagliato Grande has a low solubility (average diameter obtained from a mixture of water and sugar, extruded and then slowly dried: the special processing 0.7 - 1.1 mm) which makes it possible to obtain rugives it a tender and crumbly consistency, pleasant stic and crunchy structures in bakery products; in to taste even after cooking. decoration, it maintains the crystal over time with Therefore, many technical advantages, but also a discreet presence: in the absence of a powdery fraction, it dampens the final sweetness a set of values that reverberate in the perception Impalpable Infundo is specifically for dusting of the end customer. Italia Zuccheri is a well-established brand in the collective imagination as a baked goods. It is a powdered sugar obtained by synonym of Italian style, high quality, naturalness grinding with the addition of an anti-caking agent and sustainability: the use of the Infundo range in (3% GMO-free corn starch). Thanks to its fine and confectionery and ice-cream making becomes a uniform grain size, it guarantees high performance storytelling that talks about these values, which are in all uses: from royal icing to pastry dusting, but more and more incisive in the consumer’s choices, also in the preparation of mousses, sorbets, creams especially when they choose artisan products, in and spoon desserts. which they do not only look for the product itself Infundo Fondente comes in powder form, proving more flexible than a paste fondant: it guaranbut also for a sequence of meanings that go from tees excellent results when heated between 50° C the short chain of each ingredient to the respect for and 60° C. It is easily soluble in hot water (rehydrathe environment and for the processing methods. ted at 12%) or in fruit pulp (rehydrated at 15-20%).

Ideal for frosting cream puffs, sweetening foamy Read more: www.infundo.it

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All the goodness of Nonna Lella is a great Hazelnut and Cocoa Cream with a label that is unique on the market and appeals to everyone: gluttons, wellness lovers, lactose intolerant, coeliacs, vegans.

An innovative product but in line with our artisanal tradition, in which we have replaced the so-called exotic fats normally used for hazelnut and cacao creams (palm oil, coconut, rape, palm kernel), which contain a high quantity of saturated fatty acids with olive oil, high oleic sunflower seed oil and cocoa butter. Nonna Lella is also characterized by the total absence of milk powder and derivatives. Sweetened with brown sugar, contains no ingredients of animal origin or artificial flavou-

Nonna Lella

rings and the aromatic component is provided by the prized vanilla bean.

Veganok Certified, Nonna Lella is ideal in ice-cream shops to create a delicious ice-cream taste, to variegate ice-creams and semifreddi, to garnish trays and cups, but it is also recommended in pastry shops to fill brioches and all kinds of leavened products as well as for baked cakes, being suitable for baking.

Today Nonna Lella is available in 4 delicious variants: Nonna Lella Rock, with praline hazelnut grains, Nonna Lella Gold, with salted caramel and Nonna Lella Dark, for dark chocolate lovers, have been added to the classic version. They are all available in the 400 g version or packed in an elegant box to be enjoyed without moderation! www.fugar.it

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As the winter season approaches, it’s time to showcase lots of cocoa and chocolate desserts that will satisfy the most gluttonous customers.

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A wide variety of recipes are available to create a varied and attractive counter, from traditional classics such as the Sacher Cake to modern filled cookies.

PreGel’s pastry line offers a complete range of products for creating traditional desserts in a few simple steps for greater efficiency in preparation and allows to obtain different delicacies that enhance the cocoa flavour.

Universal Cake Cacao is undoubtedly one of the most suitable references for making countless

chocolate-flavoured cakes and desserts. With this mix it is possible to obtain a wide variety of specialities with a delicate cocoa flavour that can be enriched with chocolate inclusions, rasins, candied fruit and decorated with fresh fruit. This is an easyto-use product, as it only requires the addition of fat and water, while ensuring consistent quality and excellent softness and crumbliness. Conveniently prepared with butter, brown sugar and water, it can be used to make the typical American cookies, with a crispy exterior and a soft, melt-inthe-mouth interior that can be filled with the line’s creams to make an even more appetising variant.

By combining it with the classic version of Universal Cake, it will be very easy to create two-coloured cakes and doughnuts with a soft and regular structure for a breakfast cake with reduced wei-

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ghing and optimised preparation time. Universal Cake Cacao is available in 10 kg bags.

Pan di Spagna Cacao is the ideal product for soft layer cakes and elastic rolls that satisfy the tastes of chocolate lovers, as it is already balanced and guarantees excellent softness over time. This mix makes it possible to prepare the bases of great pastry classics such as the Black Forest quickly and with a consistent result, but it is also perfect for making the most modern cake slices or elegant single-portions. Pan di Spagna Cacao is sold in 10 kg bags.

The Sacher Torte is one of the must-have cakes in your shop window this season. It is an iconic Austrian cake that has conquered chocolate lovers

all over the world. The balanced mix of cocoa, chocolate and almond flour used to make the Sacher results in a cake with an enveloping flavour and a soft, uniform texture that remains stable when frozen. The almond flour retains moisture, allowing the base to remain soft with no need for moistening. Once ready, simply fill it with Pastry Fillings Apricot, a filling with pieces containing a high percentage of this summer fruit (85%), to obtain the classic combination which, thanks to the pleasant contrast between the acidity of the apricot and the richness of the chocolate, has made this cake famous. Finally, we suggest using the line’s versatile Bitter Cream to give it the traditional full dark chocolate flavour coating. When heated to 40°C, it will have the perfect consistency to glaze the cake with an intense cocoa flavour and a fine matt glaze. In addition, this mix can also be used to make delicious Brownies which can be enriched with nuts or other dried fruits to diversify your offer with this loved American chocolate dessert. The Sacher mix is sold in 10 kg bags while the Bitter Cream is available in 13 kg buckets. pregel.com

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Pandolce is a powdered mix made from selected, carefully balanced raw materials that simplifies and reduces the steps required in the preparation of large, festive leavened items such as Panettone, Pandoro and Colomba.

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Pandolce Mix is also suitable for making classic leavened baked products, guaranteeing consistent results, excellent volume and long-lasting freshness and softness. This 100% complete mix contains natural yeast, does not require the adpregel.com

dition of flour and is flavourless, which allows the customisation of the finished cake with complementary products from the PreGel Pastry line.

The versatility of Pandolce Mix makes it ideal for preparing various breakfast leavened products, such as croissants and brioche, but it can also be used to make traditional regional cakes such as Pandolce Ligure, Torta di Rose, Veneziana or Fugassa Veneta.

Chef’s tip: try it in combination with the new product Mandorlita Glassa Mix which allows to make the classic crunchy almond-flavoured coating suitable for covering Panettone and Colomba cakes by simply adding water to the mix. A quick and easy way to get a perfect glaze every time.

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The International Federation of Pastry, Ice Cream and Chocolate has been accredited by the Ministry of Education (by decree no. 657 of 9 June 2020) to carry out initiatives to promote our excellence such as competitions and contests.

As part of the training and culinary education of pastry in hotel schools and by the Ministry of Foreign Affairs (on 04/06/2021) for the promotion in the world of our pastry art and promotion of Made in Italy.

The prize-giving ceremony of the third edition of the World Panettone Championship “The best Panettone in the world” was held in Rome in the splendid setting of Palazzo Pallavicini. The competition was organised by the International Federation of Pastry, Ice cream and Chocolate.

The best pastry chefs competed against each other and an exceptional jury chose the best panettone in each category. The result was of the highest level and the expert jurors had a difficult task to perform.

“We are happy with the results because we are sure that this competition can be for many the starting point or the confirmation of a path, but above all we are sure that through these competitions we are transmitting the art of pastry-making to the world”, said Roberto Lestani, president of the International Federation of Pastry, Ice cream and Chocolate and World Pastry Champion Despite the latest closures, the event was attended by a large crowd and competitors who participated by meeting the required contingency and maintaining the distance.

Overall Gold Winners Classic: Fabio Albanesi Decorated: Flavia Garreffa Innovative: Luca Porretto Gluten Free: Sacromonte Srl 19

FIPGC

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sweet events

A long series of events that will unfold over the five days of HostMilano: this is the promise of the “historic” partner FIPGC, International Federation of Pastry, Ice Cream and Chocolate.

Championships, exhibitions, challenges and show-cooking finally live after a year and a half of webinars and online events.

An absolute debut is the Tiramisu World Championship scheduled for 23 and 24 October. 24 competitors will take part in the championship, including foreign ones - from Japan, Mexico, Switzerland and Australia - who will compete in the creation of a classic tiramisu, with traditional recipe and ingredients, and an innovative tiramisu, which presents novelties in form, taste, textures and structures. «Perhaps not everyone knows that Tiramisu is one of the best known Italian desserts in the world, popularized by Italian restaurants. The role of the championship is precisely to amplify the knowledge of the correct recipe and to show the infinite innova-

tive potential of this dessert», says FIPGC President Roberto Lestani.

The FIPGC International Pastry Award, which will be held on 25 and 26 October, will see professionals from five continents compete in four categories: Artistic Sugar, Chocolate, Pastillage and Wedding Cake. For safety reasons, unlike past editions the teams will be made up of a single person. The aesthetic, artistic and tasting aspects will be evaluated. Depending on the categories in the competition, competitors will be required to make various desserts such as an ice cream, a sculpture, a cake or a modern single portion and a travel dessert The Contest School will be staged from 22 to 26 October, in collaboration with the Ministry of Education and Hotel Institutes. Student demonstrations will be held for five days.

The Best Pastry Chefs in the World (October 26) will be a parade of 300 pastry chefs belonging to the FIPCG teams of excellence, with the presence of 18 world champions who will share their experience and discuss the evolution of contemporary pastry.

The traditional Art Gallery where members will exhibit their pastry-related works will be set up from 24 to 26 October.

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