The winners of the Europain Innovation Awards and Intersuc Collections have been announced. The selection committees – composed of professionals from the bakery-pastry industry and representatives of the press – have awarded 9 trophies: 6 Europain Innovation Awards – 3 Intersuc Collections.
Each of the nominees had 10 minutes to convince the jury with an oral presentation in which they were judged on criteria including technicity, marketing aspects, organoleptic properties, nutritional qualities and practicality.
The Awards Ceremony will take place on Friday 5th February at 2.30 pm at the Café des Conférences. The retained products and equipment will be highlighted and promoted in the ‘Innovations and New Products’ section at the venue throughout the Europain & Intersuc event.
•THE GLUTEN FREE RANGE
Company : BRIDOR / (Stand 5R32)
Drawing on its expertise in bakery products, a know-how it has been cultivating since 1988, Bridor chose to take up the challenge of making high-quality gluten-free products with the launch of its new gluten-free range. The range consists of an individual plain roll 45 g, an individual seed roll 45 g, a pure butter sweet small brioche 50 g and a pure butter madeleine 30 g. These products are just as delicious as conventional recipes thanks to the combination of good ingredients: flours compatible with gluten intolerance, butter, eggs and poppy seeds, which are traditionally used in bakery products and Viennese pastries. These components make it possible to combine both taste and practicality by making products more enjoyable to eat. Because they are individual packaged, the products within Bridor’s gluten-free range are protected from cross contamination and it’s possible to bake products at the same time as conventional products. They can be defrosted in a conventional oven or microwave without being removed from their packaging. A few minutes is all you need to satisfy your customer’s request.
Contact : Marie LEGOUPIL – +33 (0)2 99 00 11 67 – mlegoupil@le-duff.com
•THE SUBLIMES
Company : CHOCOLAT WEISS / (Stand 5C114)
Perfectly designed chocolate chips, with an authentic chocolate taste. The most tasty in the market with 55% cocoa. A wide range of chocolate chips, co-developed with Raoul Maeder. The Sublimes suit perfectly to the buttery notes of a brioche or the bitterness of roasted nuts or the acidity of citrus fruit.
Good length on the tongue for a smooth chocolate taste that will appeal to all. Teardrop-shaped chocolate chips with excellent rheological properties and smooth edges guaranteeing perfect adhesion without cutting into the dough during preparation.
Excellent melting properties, whilst retaining good structure so they are immediately recognizable in the recipe for greater visual appeal. Dark chocolate Sublimes with 55% cocoa, Milk chocolate Sublimes with 29% cocoa White chocolate Sublimes 23%, Milk chocolate caramel Sublimes 35% cocoa.
Contact : Muriel ASSAILLY – +33 (0)4 77 49 65 26 – muriel.assailly@weiss.fr
•SEMI-CANDIED ORANGE AND LEMON
Company : LES VERGERS BOIRON / (Stand 5H134)
Semi-candied fruit are frozen preparations, obtained by concentrating the juice and candying the peel of citrus fruit at moderate temperatures to keep all the natural organoleptic qualities of the fresh fruit and maintain their performance. Diced and assembled with a flavorful and slightly sweet binder, the semi-candied fruit are available in two flavors.Thanks to the very pleasant candied citrus juice, the small diced of Les vergers Boiron orange and lemon semi-candied fruits are softer and much less sweet than traditional candied fruits.
Product assets- Les vergers Boiron exclusive technology,-
Very tasty, distinctive taste of fresh citrus, with a much fruitier flavor than traditional candied fruit, slightly sweet and without bitterness,-
Pleasant texture with small soft and slightly crunchy pieces,- Natural and radiant color,
Time saving and high constant quality,- At high temperatures, no exudate, the semi-candied fruit maintain it performance and freshness,
At freezing temperatures the texture remains soft and workable,- Wide variety of applications to garnish and decorate,- Convenient packaging, easy to store,
Long frozen shelf life (best before date 30 months after production).
Contact :Catherine BONNARDEL – +33 (0)4 75 47 87 21 – cbonnardel@boironfreres.com
•UMAMI
Company : VAN DE LEUR / (Stand 5R150)
A delicacy with healthy ingredients, which thanks to its exciting flavour sensation is set to be popular among both up-market catering establishments and specialist bakeries.
Taste tests have proven that the Umami whets one’s appetite for more. Anyone who tries one can’t but help to be curious about the other flavours…
Contact :Pieter SCHOLTEN – +31 (0)5 15 57 57 17 – p.scholten@vandeleur.nl
•JAC SLIM
Société : JAC SA / (Stand 5D42)
Super compact you were to ask us how much space you’d need to slice a 42 cm-long loaf with an adjustable thickness slicer, we’d tell you: «60×60 cm». It is the first fully automatic, variable thickness slicer, with a floor surface of 60x60cm, and yet can cut 42×25 cm loaves. Available in both economic and exclusive versions, you’re sure to find the right solution for your bakery.»The JAC SLIM will be to circular blade slicers what the JAC Face was to frame slicers: A new standard !»
Contact :Stéphane GUILLAUMONT – +33 (0)6 07 46 12 89 – s.guillaumont@jac-machines.com
•SCARICOOL
Company : MERAND MECAPATE / (Stand 4A36)
ScariCool is a machine that scores the dough pieces in the trays before the cooking. The operator only needs to lock the carriage and ScariCool takes one by one the trays in the carriage and brings them to the cut system (straight or cross) before putting them back in the carriage after the scoring.
Contact :Yannick GERARD – +33 (0)2 99 04 15 30 – salesdpt@merand.fr
•MASCARPONE
Company : ELLE & VIRE PROFESSIONNEL / (Stand 5L134)
A classic mascarpone has a short shelf life, is stiff and difficult to mix.
To meet chef’s expectations at best, Elle & Vire Professionnel® launches a new 1l UHT Mascarpone with all the characteristics of a traditional fresh mascarpone. Thanks to its unique semi-thick texture, Elle & Vire Mascarpone is smooth and consistent. It is ready-to-use and can be directly added to other ingredients, which is a time-saver in the kitchen. Thanks to its UHT format, it has a 9-month shelf life. It comes in a 1l brick which is more practical to store and which makes it easier for chef to manage their consumption.
Contact : Emilie MARTIN – +33 (0)1 39 24 97 00 – emilie.martin@alliancefoodservice.fr
•AZELIA 35% HAZELNUT AND CHOCOLATE
Company : VALRHONA / (Stand 5C104)
AZÉLIA came about when Valrhona decided to tackle one of the great classics of indulgence and create a new chocolate. This new addition is the perfect harmony between chocolate, milk, and hazelnuts.The flavors awaken the tastes of childhood imagination and captivate the most gourmet taste buds of adulthood. Valrhona designed AZÉLIA with cocoa and nuts, honing taste and quality to perfection. Whether in the form of chocolate bonbons, bars, ganache, desserts, ice cream or sorbet, AZÉLIA’s cozy warm brown color stirs our most generous and nostalgic instincts. Experiencing AZÉLIA is a given, an obligation, so much so that even thinking about it is addictive…
Contact :Matthieu DROBNIAK – +33 (0)4 75 07 90 90 – matthieu.drobniak@valrhona.fr
•WORKBENCH ESPECIALLY DESIGNED FOR THE GANACHE STORAGE
Company : PANEM / (Stand 4D12)
Capacity: from 7 to 10 trays. On each tray, there are 4 removable frames 330mmx330mmx10mm thickness. The “ganache” tray is directly put down on the workbench work surface. It enables the ganache pouring and the immediate transfer of the tray in the cold storage releasing the work surface for the next ‘ganache’ slide on a new tray equipped with removable frame.
Datas of cold storage : temperature : between 15°C and 18°C – hygrometry : between 55% and 65%. Maximum total capacity : 60kg of ganache
Contact :Christophe BATANERO – +33 (0)5 49 25 50 04 – christophe.batanero@panem.fr
Source: Europain
